Recipe: Pumpkin Bread (big batch)

Pumpkin Bread (big batch)
Newsgroup: rec.food.recipes/Michele Stubbe

This is from a friend, and is very good.
Makes: 7 loaves (fits in largest Pyrex mixing bowl)

4 cups canned pumpkin (not pie filling)
2 Tbsp water
4 cups sugar (half white; half brown; or all brown)
1 cup cups vegetable oil
4 tsp cinnamon
1 tsp cloves
1/4 tsp nutmeg
1/4 tsp allspice (optional)
1 tsp lemon
1 tsp orange zest (optional)
1 or 2 oz. rum (optional)

5 cups flour
4 tsp soda
1 tsp salt

1 cup raisins (half golden raisins is good)
1 cup chopped nuts (optional) (filberts or walnuts or combination)
1/2 cup chopped dried fruit(s) (optional) (suggest dried apricots, peaches, or apples)

Stir together the pumpkin, water, oil, sugar and spice mixture. Sift flour mixture into liquid mixture and stir. Add fruits and nuts. Is your arm tired yet?

Pour into greased 7 (1-quart) loaf pans. Bake at 350-degrees for 1 hour or until the toothpick test is passed.

More easily sliced for serving when bread is chilled or frozen (slices thaw quickly).