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.