Fantastic Pumpkin Nut Loaf Bread

These rise well and are moist and delicious --- this recipe makes 3 loaves and they freeze wonderful.

• Ready In: 1 hr 10 mins
• Yields: 3 8x4 inch loaf breads

Ingredients

• 1  cup white sugar
• 1  cup brown sugar
• 1 1⁄4 teaspoons salt
• 3  teaspoons baking soda
• 1  teaspoon cinnamon
• 1  teaspoon nutmeg
• 1⁄2 teaspoon clove
• 2  tablespoons dark molasses
• 1  cup  vegetable oil or 1  cup canola oil
• 4  eggs, well beaten
• 2⁄3 cup water
• 2  cups pumpkin puree (cooked or canned)
• 3 1⁄2 cups flour
• 1  cup  chopped walnuts or 1  cup pecans
• 1  cup light raisins

Directions

1. Set oven to 350 degrees.
2. Butter 3/ 8-1/2-in x 4-1/2-in loaf pans.
3. In a large bowl, combine all ingredients.
4. Mix"vigorously" until very well combined.
5. (do this by hand with a wooden spoon).
6. Divide the batter between 3 loaf pans.
7. Bake for 1 to 1-1/2 hours, or until cakes test done.
8. Cool breads for 20 minutes.
9. Remove from pans onto a wire rack.
10. Note: if desired, you could replace the raisins with 1/2 cup semisweet mini chocolate chips.