Yield 2 loaves


4                          EGGS, WHOLE, FROZEN
3 c                        FLOUR, WHEAT, GENERAL PURPOSE
1 ½ tsp                 SALT
¼ tsp                    BAKING POWDER
2 ¼ tbsp               BAKING SODA
¾ tsp                    CINNAMON, GROUND ALLSPICE, GROUND
¾ tsp                    NUTMEG, GROUND
¾ tsp                    CLOVES, GROUND
3 c                        SUGAR, GRANULATED
1 c                        OIL, SALAD
1 ¾ c                    PUMPKIN, CANNED, SOLID PACK
½ c                       WATER
½ c                       NUTS, UNSALTED, CHOPPED, COARSELY
½ c                       RAISINS


  1. Beat eggs in mixer bowl at medium speed 3 minutes or until lemon colored.
  2. Blend flour, salt, baking powder, baking soda, cinnamon, allspice, nutmeg, and cloves together in separate bowl.
  3. Add flour mixture, sugar, salad oil, pumpkin, water, nuts, and raisins to beaten eggs.
  4. Beat at low speed about 1/2 minute. Beat 1 minute or until well blended.  DO NOT OVER BEAT.
  5. Line bottom of pan with parchment paper and Lightly spray each pan with non-stick cooking spray. Pour about 5 cups of batter into each 8 x 4 ½ sprayed loaf pan.
  6. Using a convection oven, bake at 325 F. about 70 minutes or until done. Let cool in pans 5 to 10 minutes before removing from pans.
  7. Cool thoroughly; wrap in cling wrap/waxed paper; store overnight before slicing.