Mrs. Macintosh's Pumpkin Bread

A new bride on my first weekend visit to my in-laws, we hadn't been there long when Mrs. MacIntosh (from across the street) came over w/ the most delicious pumpkin bread imaginable. I asked for the recipe and it's the only one I've used in 35 years. Just made some with my 2 yr old granddaughter yesterday and took a slice w/ me to work today. The collegue with whom I shared it requested the recipe. I did check the database and there isn't a recipe just like this one. I would like to preserve this special (to me anyway) recipe in honor of a lovely lady. NOTE: The next time I make this, I am planning on subbing applesauce for the oil to reduce calories.

• Ready In: 1 hr 15 mins
• Serves: 20

Ingredients

• 4  cups flour
• 3  cups sugar
• 2  teaspoons baking soda
• 1  teaspoon baking powder
• 1 1⁄2 teaspoons salt
• 1  teaspoon cinnamon
• 1  teaspoon nutmeg
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon ground cloves
• 1⁄4 teaspoon ginger
• 1  cup  vegetable oil
• 1 (1 lb) can solid pack pumpkin
• 2⁄3 cup cold water
• 4  eggs, beaten
• 1  cup  chopped pecans or 1  cup walnuts
• 1⁄4-1⁄2 cup raisins (or dried cranberries)

Directions

1. Sift dry ingredients together into a large bowl (I just put the dry ingredients in the bowl and mix them together w/ a whisk -- much faster); make a well in the center.
2. Add oil, pumpkin, water, and eggs; beat well.
3. Fold in nuts and raisins (which are optional).
4. Spoon into two 5x9" loaf pans that have been greased and floured).
5. Bake at 350* for appx 1 hour. (I use the toothpick test to check for doneness, sometimes it take another 10 minutes b/c this is a very moist quick bread).
6. NOTE: I've made both mini-loaves and muffins using this recipe. The bread freezes well.