3 1/2 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 lb. can pumpkin or 2 c. fresh, cooked
4 eggs, beaten
2/3 c. raisins (opt.)
1/2 tsp. baking powder
1 1/2 tsp. salt
1/2 tsp. ground cloves
2 2/3 c. sugar
2/3 c. oil
2/3 c. water
2/3 c. chopped nuts (opt.)

Mix together the flour and spices in a separate bowl. If using the nuts and raisins, they should be lightly tossed in the flour/spice mixture. In a large mixing bowl, beat the sugar and oil at low speed. Add the eggs, one at a time. Add the flour mixture and water, beating well. Add the pumpkin; mix thoroughly.

Pour into 3 greased loaf pans, 5"x9", and bake at 350 degrees for 1 hour or until the crack in the top of the bread is no longer mushy. When the bread is done, turn it out onto a cooling rack and cover it with a clean dish towel. If allowed to dry without covering, the bread has a tendency to develop a hard crust and will crumble when sliced.