Servings: two loaves

4 eggs 4 eggs
2 1/3 c sugar 2 ⅓ c sugar
1 c vegetable oil 1 c vegetable oil
1 15 oz can solid pack pumpkin or 2 c cooked pumpkin / butternut squash 1 15 oz can solid pack pumpkin or 2 c cooked pumpkin / butternut squash
 
3 c flour 3 c flour
1 tsp salt 1 tsp salt
1 3/4 tsp baking soda 1 ¾ tsp baking soda
2 3/4 tsp ground cinnamon 2 ¾ tsp ground cinnamon
3/4 tsp nutmeg ¾ tsp nutmeg
3/4 tsp ground cloves ¾ tsp ground cloves
1/4 tsp allspice ¼ tsp allspice
 
1 c chopped raw nuts (walnuts, pecans), lightly toasted 1 c chopped raw nuts (walnuts, pecans), lightly toasted
1/3 c golden raisins ⅓ c golden raisins
 
1/4 c sugar ¼ c sugar
1 tsp ground cinnamon 1 tsp ground cinnamon

Preheat oven to 375 degrees F. Grease two loaf pans or 24 muffin cups.
Combine the eggs, sugar, oil, and pumpkin in a large bowl, and stir until smooth.
In a medium bowl, mix the second set of ingredients with a wire whisk. Add the nuts and raisins. Add the egg mixture and mix thoroughly. Fill the loaf pans with the batter.
Mix the last two ingredients in a small bowl and sprinkle over the bread.
Bake loaves for 1 hour 10 minutes, or muffins for 35 to 40 minutes. When the bread is done, a toothpick inserted in the center will come out clean.