Sara Mason's Dessert Pumpkin Bread

This is a good breakfast, brunch, dessert or with coffee bread. My late mother-in-law, Sara Mason baked this at the holidays for gift giving. It smells really good while baking.

Sara Mason's Dessert Pumpkin Bread

3 Cups sugar
4 eggs
1 Cup vegetable oil
2 Cups canned or fresh pureed pumpkin
3+ 1/2 Cups flour, unsifted
2 teaspoons baking soda
1+1/2 teaspoons salt
1+1/2 teaspoons cinnamon
1 teaspoon nutmeg
2/3 Cup water
1 Cup chopped pecans
1 Cup raisins.

Mix sugar, eggs, oil and pumpkin. Combine flour, soda, salt, cinnamon and nutmeg. Add dry ingredients alternating this with the water. Fold in pecans and raisins. Pour into 4 greased 1 pound coffee cans (half full.) (* note: I use loaf pans.) Bake about 1 hour at 350 degrees. Test with a toothpick. When done, let cool for 5 minutes then shake bread out of cans. Can be frozen.