2 c. sugar
2 c. flour
1 1/4 c. oil
2 pkgs. coconut instant pie filling
5 eggs
1 c. nuts
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 c. raisins
2 c. canned pumpkin

Mix oil, eggs and pumpkin. Sift flour with salt, soda and cinnamon. Stir in sugar and dry pie mix. Blend together. Add raisins and nuts. Bake 1 hour at 325 degrees in greased and floured loaf pans. Ice while hot with powdered sugar glaze.