Coffee Can Pumpkin Bread

If you are using leftover or fresh pumpkins, prepare them first.

Preheat oven to 350 degrees F.

Grease and flour three (13 oz.) coffee cans (or two standard bread pans).

In a large bowl, mix suger and oil and add eggs one at a time. Set this mixture aside.
Sift flour and all spices together.
Add flour mixture and pumpkin alternately to the sugar/oil mixture. Mix just enough to moisten all the dry ingredients; It's better if you don't overbeat. Lastly, add raisins and nuts. (I think it tastes better without nuts and many people are allergic to nuts, so I leave them out.)

Pour mixture into the 3 coffee cans or the 2 loaf pans. Stir a bit when mixture is in the cans to avoid air bubbles.
Cover loosely with foil.
Bake at 350 degrees for 70-80 minutes.
Cool for 10 minutes before loosening from cans or pans.

Serve with Coffee and/or Ice Cream or whipped cream.
Makes about 24 slices.
Enjoy!