Mom's Pumpkin Nonfat Milk Bread

My mom has experimented for years to come up with the best tasting lower fat pumpkin bread. She made the original versions until we became more health conscious and now this recipe has become a family favorite. It makes 2 loaves.

• Ready In: 1 hr 5 mins
• Serves: 32

Ingredients

• 3  eggs
• 1 (16 ounce) can pumpkin
• 1 1⁄2 cups white sugar
• 1 1⁄2 cups  firmly packed brown sugar
• 1  cup water
• 1⁄2 cup  oil
• 3 1⁄3 cups flour
• 1⁄2 cup dry milk
• 1⁄2 cup wheat germ
• 2  teaspoons baking soda
• 1⁄2 teaspoon baking powder
• 1  teaspoon cinnamon
• 3⁄4 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1  cup raisins

Directions

1. Beat eggs in large bowl.
2. Add pumpkin, sugars, water and oil.
3. Beat until well blended.
4. Combine dry ingredients in large bowl.
5. Beat into liquid mixture and stir in raisins.
6. Put in 2 greased loaf pans.
7. Bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean.
8. Cool in pans 10 minutes.
9. Remove and cool completely on wire rack.