Pumpkin Bread - the Best I've Ever Tasted!

When my son was in "Delightful Day" pre-school (he's 14 now) they had a Thanksgiving Day Feast. They served this recipe. However, instead of baking it into loaves they made mini muffins.To date, this is by far the best pumpkin bread/muffin I have ever had. Very easy to make and soooo moist! Such a pleasure to pass this along to everyone at this wonderful site! Enjoy! PS - This freezes great! Get a jump on holiday cooking!

• Ready In: 1 hr 5 mins
• Yields: 3 loaves

Ingredients

• 3 1⁄2 cups flour
• 3  cups sugar
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon baking powder
• 2  teaspoons cinnamon
• 2  teaspoons allspice (optional)
• 2  teaspoons baking soda
• 1  cup water
• 1  cup  oil
• 2  cups pumpkin
• 4  eggs, slightly beaten
• 1  cup raisins
• 1  cup  chopped  nuts

Directions

1. Mix dry ingredients in a large bowl.
2. Mix wet ingredients in another large bowl at low speed by mixer or by hand.
3. Make well in dry ingredients (a large indentation in center).
4. Add wet ingredients to well and fold in until thoroughly moistened.
5. Add nuts and raisins, folding to distribute evenly.
6. Do not overmix.
7. Bake in 3 greased and floured loaf pans.
8. Bake at 350 degrees for 45 to 50 minute.
9. Freezes great!
10. Can also be made into muffins.
11. Adjust cooking time as necessary.
12. Tip: I've found that baking in"dark" aluminum pans tends to burn easily on outside.
13. I use light colored aluminum pans.
14. They reflect the heat better.