Pumpkin Bread

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1 teaspoon ginger
1 teaspoon cinnamon
1 cup oil
1 teaspoon nutmeg
3 cups sugar
5 eggs
1 1/2 teaspoon salt

1 16 oz can pumpkin
2/3 cups water
2 teaspoon baking soda
3 cups flour
1 cup nuts, chopped
1 cup raisins

Beat together ginger, cinnamon, oil, nutmeg, sugar, eggs and salt. Beat at low speed then high for 2 minutes.

Add remaining ingredients, in order listed.

Grease and flour well 4-1 pound coffee cans, or 2 large loaf pans, or several smaller cans. Fill cans 1/2 full with batter and bake at 350 degrees for 1 hour (smaller cans bake for about 25 minutes). Test with broom straw (or toothpick), it should come out clean. Put plastic lid on can or cover with foil after removing from oven. This will steam the bread. When cool, refrigerate or freeze.

2019 Update: ok to double recipe, use 9 eggs and 29 oz can of pumpkin
2022 - recipe made 6 small loaf pans, 7 cupcakes, and 1 short large loaf pan (should have tried for 8 small loaf pans)

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