Pauline’s Pumpkin Bread

4 large eggs

3 cups granulated sugar

3¼ cups all-purpose flour

1 cup vegetable oil

⅔ cup water

3 teaspoons ground cinnamon

2 teaspoons ground nutmeg

2 teaspoons baking soda

½ teaspoon salt

1 cup chopped pecans or walnuts, optional

1 cup raisins, optional

1 can (15 ounces) solid packed pure pumpkin (not pumpkin pie filling)

Heat oven to 350 degrees. Butter and flour (or use floured baking spray) two 8-inch loaf pans.In the large bowl of an electric mixer, cream together eggs and sugar. Add remaining ingredients, including optional ingredients if you#146;re using them. Mix just until well incorporated, scraping sides as necessary. Set aside.Divide batter between the two pans and bake for 1 hour or until center of bread bounces back when touched or wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and serve. Wrap leftover bread in waxed paper and then foil to keep fresh for up to four days at room temperature. Makes two, 8-inch loaves; eight slices each.@Recipe nutrition:Nutrition values per slice: 387 calories (33 percent from fat), 15 g fat (1.5 g saturated), 60 g carbohydrates, 2 g fiber, 4.5 g protein, 46 mg cholesterol, 250 mg sodium.

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