3 sticks butter
1/3 c. plus 1 tsp. molasses
4 c. sugar8 eggs
1 1/3 c. orange juice
4 c. pumpkin puree
6 1/2 c. flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tbsp. cinnamon
1 tbsp. ground cloves
3 c. raisins (optional)

Preheat oven to 350 degrees. Cream butter, molasses and sugar until light and fluffy. Beat in eggs, 1 at a time. Beat mixture until light and lemon-colored. Add orange juice and pumpkin puree and mix well.

Sift dry ingredients into large bowl and add pumpkin mixture, stirring well with a wooden spoon to thoroughly combine all elements. Stir in raisins if desired.

Spoon into buttered loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool in pans for 10 minutes and turn out onto racks to cool. Makes 4 large or 6 small loaves.

NOTE: This bread freezes extremely well.