3 c. all-purpose flour
1 1/2 c. sugar
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
3/4 tsp. ground nutmeg
3/4 tsp. ground cloves
1/2 tsp. double acting baking powder
3 eggs
1 (16 oz.) can pumpkin
1 c. salad oil
1 c. golden or dark seedless raisins
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Grease two 8 1/2 x 4 1/2 inch loaf pans. In large bowl with fork, mix first 8 ingredients. In medium bowl with fork, beat eggs, pumpkin and salad oil until blended. Stir pumpkin mixture into flour mixture just until flour is moistened. Gently stir in raisins and and walnuts. Spoon batter evenly into loaf pans.

Bake for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool bread in pans on wire rack 10 minutes. Remove bread from pans, cool on rack.