Thankful Pumpkin Bread

16 oz. canned pumpkin puree
4 eggs
2/3 cup coconut oil or shortening, melted
2-2/3 cups sugar
2/3 cup water
3-1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1-1/2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons ground cloves
1/4 teaspoon nutmeg
2/3 cup chopped walnuts or pecans
2/3 cup raisins

Preheat oven to 350 degrees. Grease 2 large 9"x5", 3 medium 8"x4" or 6 mini loaf pans and set aside.

Combine pumpkin, eggs, melted oil or shortening, sugar and water and mix well. In a separate bowl, combine all other dry ingredients EXCEPT walnuts and raisins. Add dry ingredients to the pumpkin mixture and blend.

In a little bowl, toss walnuts and raisins with a pinch of flour. (This will enable them to stay "afloat" in the batter instead of sinking to the bottom.) Add walnuts and raisins to batter, then divide into loaf pans. Bake for 40 minutes to 1 hour. Makes 2 large, 3 medium or 6 mini loaves.

~Adapted from the wonderful out-of-print cookbook, "Food Talk" by Melinda Lee.