Pumpkin Bread

2 C. pumpkin (= 1 can, 15 or 16 oz.)
2 C. sugar
2/3 C. butter or margarine, softened
1/2 C. water
3 eggs
2 1/2 C. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1 C. raisins (could substitute chopped dates, but raisins are better)
1 C. chopped pecans

In a large bowl, combine pumpkin, sugar, butter, water and eggs. Beat 1
minute at medium speed.

Mix dry ingredients together and then add to pumpkin mixture. Beat at medium
speed for about another minute.

Stir in the raisins and pecans.

Pour into 2 greased 8x4" or 9x5" loaf pans.

Bake at 325 degrees for 50 to 60 minutes, until toothpick inserted near
center comes out clean.

Cool in pans about 5 minutes and then turn out to finish cooling.