Judi's (5th Grade) Pumpkin Bread/Cake

• 3 12 cups flour
• 3 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cloves
• 1 teaspoon freshly grated nutmeg
• 23 cup water
• 3 eggs
• 1 cup oil
• 2 cups canned pumpkin pie filling
• 1 cup coarsely chopped walnuts or 1 cup pecans
• 1 cup raisins or 1 cup currants

1. Preheat oven to 350 degrees.
2. Combine dry ingredients then toss raisins and nuts into it (coating these items with the flour mixture keeps them suspended rather than letting them sink to the bottom).
3. Mix remaining ingredients, beating until smooth.
4. Add dry ingredients, mixing well.
5. Pour into two 4 x 9 loaf pans or if you want to do it Sister Dorothy's way, into two greased 1 lb coffee cans.
6. Bake for 1 hour.
7. Cool for 20 minutes in the pan before removing to cool on a wire rack.
8. Do not leave the bread in the pan longer as it may not come out clean.

flour, sugar, baking soda, ground cinnamon, ground cloves, nutmeg, water, eggs, oil, pumpkin pie filling, walnuts, raisins

Taken from www.food.com/recipe/judis-5th-grade-pumpkin-bread-cake-107147 (may not work)