---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, Fruits, Nuts, Vegetables
       Yield: 4 servings
   3 1/2 c  Unbleached Flour; Sifted
   1 1/2 c  Light Brown Sugar; Packed
   1 1/2 c  Sugar; Granulated
       2 ts Baking Soda
   1 1/2 ts Salt
       1 ts Cinnamon; Ground
     1/2 ts Nutmeg; Ground
       4    Eggs; Lg
       1 c  Salad Oil
     2/3 c  Water
       2 c  Pumpkin; Mashed, Canned
       1 c  Raisins
       1 c  Walnuts; Chopped
   Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf
   pans, sprinkling a little brown sugar in each.  Combine all the dry
   ingredients in a large bowl and fashion a well in the center.  Break in the
   4 eggs and add the salad oil, water and pumpkin.  Beat thoroughly until
   well mixed, then add the raisins and nuts.  Pour into the prepared pans.
   Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted
   in the center comes out clean.  Cool for 5 minutes in the pans before
   turning onto wire racks to cool. NOTE: This bread can be wrapped in
   aluminum foil and frozen very satisfactorily.