1 sm. fresh pumpkin
1/3 c. hot water
2 eggs, beaten
1 c. brown sugar
1/2 c. white sugar
1 3/4 c. flour
1/4 c. walnuts, chopped
1/2 c. white raisins
1/2 c. brown raisins
1/2 tsp. salt
1/4 c. salad oil
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. each cloves, cinnamon and nutmeg

Prepare pumpkin as follows: Cut in half lengthwise, remove seeds and pulp and cover raw end with aluminum foil. Place foil side down of baking sheet and bake at 375 degrees approximately 1 to 1 1/2 hours or until top of pumpkin is brown and indents when depressed with finger. When baked, scoop out pumpkin from shell. Drain excess fluid. Mash or briefly blend until partially lumpy in consistency. Set aside.

Pour hot water over raisins; cool. Beat eggs; add sugar, salt, salad oil and pumpkin. Then add flour, baking powder, soda and spices. Drain most water from raisins and add to mixture with nuts. Mix well. Batter will be thin. Pour into two loaf pans. Bake 45 minutes to 1 hour at 325 degrees. Yields 2 loaves.