Servings: 3 to 8" loaves, 7 to 8 mini loaves (255g)

3½ C AP flour 3½ C AP flour
2 t. baking soda 2 t. baking soda
1 t nutmeg 1 t nutmeg
1 T cinnamon 1 T cinnamon
1 t salt 1 t salt
2 ¾ C sugar 2 ¾ C sugar
1 C oil 1 C oil
⅔ C water ⅔ C water
4 eggs, well beaten 4 eggs, well beaten
16 oz can pumpkin puree 16 oz can pumpkin puree
1 t vanilla extract 1 t vanilla extract
1 C coarsely chopped pecans 1 C coarsely chopped pecans
1 C raisins 1 C raisins

Preheat oven to 350°. Grease loaf pans.
Sift together dry ingredients in medium bowl. Mix sugar, oil and water in large bowl. Sir in dry ingredients.
Add egg, pumpkin and vanilla, mixing to combine; do not overbeat. Fold in nuts and raisins. Pour batter into prepared pans, dividing equally.
Bake for 50 to 60 minutes for larger loaves and about 40 minutes for mini loaves. Let cool about 15 minutes or longer. Turn out of pans.