2 1/3 c. buttermilk baking mix
1 c. sugar
1 c. fresh or canned pumpkin puree
3 eggs
1/3 c. vegetable oil
2 tsp. ground cinnamon
1/2 tsp. ground cloves
Dash ground nutmeg (optional)
1/2 c. raisins

Heat oven to 350 degrees. Grease 9 x 5 inch loaf pan. In a large bowl mix together baking mix, sugar, pumpkin puree, eggs, vegetable oil, cinnamon, cloves, and nutmeg until moistened. Stir in raisins. Pour mixture into prepared pan. Bake 45-55 minutes until cake tester inserted into center of loaf comes out clean. Remove pan to wire rack and cool 15 minutes in pan. Remove from pan to rack and cool completely. Bread can be stored at room temperature or refrigerated. Keep wrapped in plastic or in a covered dish.