1 c. brown sugar, firmly packed
1/2 c. white sugar
1 c. cooked or canned pumpkin
1/2 c. salad oil
2 eggs, unbeaten
2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ginger
1 c. raisins
1/2 c. chopped nuts
1/4 c. water

Combine sugars, pumpkin, oil and eggs and beat well until well blended. Sift together flour, soda, salt and spices. Add and mix well. Stir in raisins, nuts and water. Spoon into well oiled 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 65 to 70 minutes or until done when tested. Turn out on rack to cool thoroughly.

NOTE: All nut breads slice best and improve in flavor after standing several hours or overnight. Cool thoroughly on a rack, then wrap in foil or plastic film or store in a plastic bag.