Pumpkin Bread

This bread makes your kitchen smell so good mmmm! I use left over butternut squash if I have it or canned pumpkin works too. I think this tastes even better if you make it a day or two ahead3 Cups baked fresh pumpkin or butternut squash -- or you can use 1 (15 ounce) canned pumpkin puree
4 Eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
2 handfuls raisins ( I use golden raisins and they are optional of course)

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

2 In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl., whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3 Bake for about 50 minutes (may take longer) in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.