Perfect Pumpkin Spice Bread

I know you will want to eat this right out of the oven but don't. Patience is a virtue, good things come to those who wait you know that kind of stuff.

• Ready In: 1 hr 25 mins
• Serves: 36
• Yields: 2 loaves

Ingredients

• 3 1⁄2 cups all-purpose flour
• 1 1⁄2 cups sugar
• 1 1⁄2 cups dark brown sugar
• 2  teaspoons baking soda
• 1  teaspoon baking powder
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 1  teaspoon ground nutmeg
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground allspice
• 1⁄8 teaspoon ground ginger
• 1⁄2 teaspoon lemon peel (zested)
• 1 (29 ounce) can pumpkin puree
• 1⁄2 cup milk
• 4  eggs
• 1  cup olive oil (can sub vegetable or canola oil)
• 1  cup walnuts (finely chopped) (optional)
• 1  cup raisins (optional)

Directions

1. Preheat oven 350°F.
2. In a large mixing bowl combine flour, sugar, baking soda, baking powder, and salt.
3. In another bowl combine brown sugar, cinnamon, nutmeg, cloves, allspice, ginger, pumpkin puree, milk, eggs, and oil mix thoroughly, then combine dry mix half at a time (add walnuts and raisins at this time, mix will be thick paste like.
4. Pour batter in to two greased 9x5x3 loaf pans. Bake at 350°F for 65 to 70 min or till a toothpick inserted in the center comes out clean.
5. Cool for 10 to 15 min on wire rack, remove from pans and thoroughly cool on wire rack. Wrap and store overnight before slicing.