Title: Pumpkin bread 2
 Categories: Breads, Fruits, Grains, Vegetables, Easy
      Yield: 4 Servings
 
  3 1/2 c  Unbleached Flour; Sifted
  1 1/2 c  Light Brown Sugar; Packed
  1 1/2 c  Sugar; Granulated
      2 ts Baking Soda
  1 1/2 ts Salt
      1 ts Cinnamon; Ground
    1/2 ts Nutmeg; Ground
      4    Eggs; Lg
      1 c  Salad Oil
    2/3 c  Water
      2 c  Pumpkin; Mashed, Canned
      1 c  Raisins
      1 c  Walnuts; Chopped
 
  Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4
  1/2) loaf pans, sprinkling a little brown sugar in each. Combine all
  the dry ingredients in a large bowl and fashion a well in the center.
  Break in the 4 eggs and add the salad oil, water and pumpkin. Beat
  thoroughly until well mixed, then add the raisins and nuts. Pour into
  the prepared pans. Bake 1 hour and 15 minutes or until a cake tester
  or wooden pick inserted in the center comes out clean.  Cool for 5
  minutes in the pans before turning onto wire racks to cool. NOTE:
  This bread can be wrapped in aluminum foil and frozen very
  satisfactorily.