My mom made the best bread in the world. This is just one she would make in the fall!
Preheat oven to 350 degrees
Beat (with mixer) on low speed:
1 c. vegetable oil (not olive oil), 4 eggs, 2/3 c. water and 2 cups of canned pumpkin together
3 1/3 c. flour, 3 cups of sugar, 1 tsp. salt, 1 tsp. cinnamon, 1 tsp. nutmeg, 1/2 tsp. cloves,
2 tsp. baking soda
Add dry ingredients slowly at low speed to the oil, egg, pumpkin mix just until moistened and then beat for 1 minute at medium speed.
Stir in 1/2 c. raisin (I use golden) and 1/2 to 1 cup of nuts (pecans or walnuts) until well blended.
Grease and flour 2 loaf pans and pour mixture equally into each pan.
Bake 60 to 75 minutes until toothpick inserted in the center comes out clean. Do not over bake or it will get dry. Cool for 5 minutes in pans and then remove from pans and cool completely on a wire rack. Wrap and eat the following day or freeze for later use.
I found this OPTIONAL way to make pumpkin bread if you are eating it right away:
After you pour the pumpkin mixture into the pans, sprinkle this topping over each loaf:
1/4 c.cup firmly packed brown sugar, 1/4 cup chopped nuts, 2 Tbsp. flour, 1/2 tsp cinnamon, and 2 Tbsp. softened butter. Mix well.