2 C. pumpkin (= 1 can, 15 or 16 oz.)
 2 C. sugar
 2/3 C. butter or margarine, softened
 1/2 C. water
 3 eggs
 2 1/2 C. flour
 2 tsp. baking soda
 1 tsp. salt
 1 tsp. cinnamon
 1/2 tsp. cloves
 1 C. raisins (could substitute chopped dates, but raisins are better)
 1 C. chopped pecans
 In a large bowl, combine pumpkin, sugar, butter, water and eggs.  Beat 1
 minute at medium speed.
 Mix dry ingredients together and then add to pumpkin mixture.  Beat at medium
 speed for about another minute.
 Stir in the raisins and pecans.
 Pour into 2 greased 8x4 or 9x5 loaf pans.
 Bake at 325 degrees for 50 to 60 minutes, until toothpick inserted near
 center comes out clean.
 Cool in pans about 5 minutes and then turn out to finish cooling.