SWEET SENSATIONS

MMMM MMMM GOOD! Home made Pumpkin Bread!
Fresh from the oven warm and so yummy.
I've made this bread now for the last 4 or so years, it all starts in
October and runs through Christmas. It's one of our favorites but
of coarse we have those who want theirs without raisins, those
who want it without nuts, and even those who want no raisins
or nuts so I make three loaves at a time and we all get the kind
we like. LOL Mine always has both raisins and nuts.
Now doesn't this just look sooo good!
PUMPKIN BREAD

3 1/4 CUPS ALL PURPOSE FLOUR
2 TEASPOONS BAKING SODA
2 TEASPOONS GROUND NUTMEG
1 TEASPOON GROUND CLOVES
2 CUPS SOLID PACK PUMPKIN PUREE
1 CUP VEGETABLE OIL
1 1/2 TEASPOONS SALT
2 TEASPOONS GROUND CINNAMON
3 CUPS WHITE SUGAR
2/3 CUPS WATER
4 EGGS
NUTS AND RAISINS AS DESIRED....I LOAD MINE UP! LOL

DIRECTIONS:
GREASE AND FLOUR THREE 7 X 3 INCH PANS. PREHEAT OVEN TO 350 DEGREES F (175 DEGREES C).
MEASURE FLOUR, SUGAR, BAKING SODA, SALT, AND SPICES INTO A LARGE BOWL. STIR TO BLEND
ADD PUMPKIN, WATER, SALAD OIL, EGGS, NUTS, AND RAISINS. BEAT UNTIL WELL COMBINED. POUR
BATTER INTO PREPARED PANS.
BAKE FOR APPROXIMATELY 1 HOUR.