Serves: 36

A great gift idea, or serve with a hot cup of cider or a cold dish of ice cream for a yummy dessert.

INGREDIENTS
3 cups white sugar (or substitute) ( Splenda works great use 1 cup Splenda)
1 cup egg substitute
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3-1/2 cups all-purpose flour ( I used oat bran or use wheat flour)
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree (or fresh sugar pumpkin puree)
1 cup chopped walnuts
1 cup raisins ( use organic)
1 cup canola oil


DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Spray three 7 x 3 inch loaf pans.
2. Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices.
3. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins.
4. Divide batter into prepared pans.
5. Bake for approximately 1 hour or until toothpick comes out clean. Cool on wire racks.

NUTRITION INFO
(per serving)
Calories: 215.8
Fat: 9.4 g
Carbohydrates: 31.4 g
Protein: 3.1 g