Pumpkin Bread with Cinnamon

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.