"PUMPKIN BREAD"

From Betty Crocker's New Cookbook

1 can (16 oz.) pumpkin
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 large eggs
3 cups all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts (optional)
1/2 cup raisins (optional)

Move oven rack to low position so that tops of pans will be in center of oven.  Heat oven to 350 degrees.  Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with cooking spray.

Mix pumpkin, sugar, oil, vanilla and eggs in large bowl.  Stir in remaining ingredients.  Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, until toothpick inserted in center comes out clean.  Cool 10 minutes in pans on wire rack.  Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.  Cool completely before slicing.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.