3-1/3 c. all-purpose flour
2 tsp. baking soda
1-1/2 tsp. salt
1/2 tsp. baking powder
2/3 c. Wesson oil
2-2/3 c. sugar
4 eggs
1 (1 lb.) can pumpkin
1-1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2/3 c. water
1 c. raisins
1 c. chopped pecans

Wash 4 (1-pound) coffee tins. Save plastic lids. Grease generously and flour tins.

Sift flour, measure and add soda, salt and baking powder. Resift dry ingredients. In large mixing bowl cream sugar, oil and eggs thoroughly. Add pumpkin, spices, 1/3 cup water and half of flour mixture. Mix, then add remaining 1/3 cup water and the flour mixture. (Always leave flour mixture last, rather than water.) Fold in raisins and nuts. Fill each tin half full and bake in 350 degree oven for 1 hour and 15 minutes. Cool thoroughly (overnight best). Remove from tins. Wash tins and return pumpkin bread. Seal with lids. Can be frozen for months or kept weeks in refrigerator.