Best Ever Pumpkin Bread

This pumpkin bread recipe is one of the best and one of my favorite bread recipes. I like it best when it is still warm and with a spread of margarine or butter. My Grandmother served it, usually at holiday dinners. I wanted to share it with you all, so that you too can enjoy it. Try it. I'm sure you will agree.

Ingredients:

3 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups sugar
1 cup vegetable oil
3 eggs
1 16 ounce can pumpkin
1 cup coarsely chopped dark seedless raisins (optional)
1 cup chopped walnuts

Preparation:

Preheat oven to 350^o. Grease a 10-inch bundt pan or 2 regular bread pans. You can us cooking spray. Dust the pan lightly with flour.

In a medium -sized bowl sift together the dry ingredients except the sugar. In a large mixing bowl stir together sugar, oil and eggs until well blended. Stir canned pumpkin into egg mixture. Gradually add sifted dry ingredients to egg mixture, stirring well after each addition. Fold raisins and nuts into mixture. Pour batter in prepared pan and bake 1 hour and 15 to 20 minutes. If you use bread pans baking time will be less. I suggest you start checking it after 1 hour to avoid burning. The bread is done when a toothpick inserted in the center comes out clean. Cool on a wire rack before removing from the pan(s).