1 c. boiling water
1 c. oats (quick or old fashioned uncooked)
1 (16 oz.) can pumpkin
1 1/2 c. granulated sugar
1 c. firmly packed brown sugar
4 eggs
1/2 c. vegetable oil
4 1/2 c. all-purpose flour
1 tbsp. pumpkin pie spice
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 c. dairy sour cream
3/4 c. raisins
1/2 c. chopped pecans

Pour boiling water over oats. Cover; let stand 20 minutes. Beat together pumpkin, sugars, eggs and oil. Add combined dry ingredients alternately with oats mixture and sour cream to butter mixture, mixing well after each addition. Stir in raisins and pecans.

Pour into two well greased 9x5 inch loaf pans. Bake in preheated moderate oven (350 degrees) about 1 hour and 15 minutes. Cool 5 minutes on wire rack; remove from pan. Cool thoroughly before slicing. Makes two 9x5 inch loaves. Can be frozen after baking.