Pumpkin Bread #2

• 1 can (16 oz) pumpkin
• 1 2/3 cups sugar
• 2/3 cup vegetable oil
• 2 tsp. vanilla
• 3 cups all purpose or whole wheat flour
• 1/2 tsp. baking powder
• 4 eggs
• 1/2 cup coarsely chopped nuts
• 2 tsp. baking soda
• 1/2 cup raisins (optional)
• 1 tsp. ground cinnamon
• 1 tsp. salt
• 1/2 tsp. ground cloves

Instructions:
Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans (8 1/2 x 4 1/2 x 2 1/2 inches) or 1 loaf pan (9x5x3) with shortening. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients and pour into pans. Bake 8 inch loaves 50-60 minutes, 9 inch loaf 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans and remove and place on wire racks. Cool completely before slicing.
Makes 2 loaves, 24 slices each