Pumpkin Rum Raisin Bread

3 cups sugar
4 eggs
3 cups pumpkin (1 large can)
2 teaspoons baking soda
1/2 teaspoon baking powder
3-1/2 cups unbleached flour
1-1/2 teaspoon salt
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup corn oil
2/3 cups dark rum
2 cups raisins, plumped for 30 minutes in dark rum

Mix together all ingredients until well blended, reserving raisins until bread batter is combined, then fold the raisins into the batter. Pour into 3 prepared loaf pans.

Bake for 1 hour and 25 minutes at 325 degrees.

Makes 3 loaves.

AUTHOR: Filus