Pumpkin Bread

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.

2 greased

8x4 or 9x5 loaf pans.

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.