3 1/2 c. flour
3 c. sugar
2 tsp. baking soda
2/3 c. water
2 tsp. water
2 tsp. cloves
3 tsp. cinnamon
1 lb. can pumpkin
1/2 tsp. salt
4 eggs
1 c. Wesson oil
1 c. raisins & 1 c. nuts

Blend 4 eggs, 3 cups sugar, 1 cup oil, 2/3 cup water, mix in dry ingredients. Add 1 pound can pumpkin, 1 cup raisins, 1 cup nuts. Bake 1 hour at 350 degrees in 4 (1 pound) coffee cans or 16 soup cans, filling 2/3 full.

FILLING:

1 (8 oz.) cream cheese
1 sm. can crushed pineapple (slightly drained)
1/4 c. chopped nuts
Sugar to taste

Whip cream cheese; slowly add other ingredients; spread on pumpkin bread.