A favorite around the holidays.

3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups solid pack pumpkin
1 cup Crisco oil
3 cups sugar
3 eggs
1 cup chopped walnuts
1 cup raisins

***ORANGE GLAZE***

1 1/2 cup powdered sugar
1 teaspoon grated orange peel
6 teaspoons orange juice
Additional chopped walnuts

Directions:

Heat oven to 350. Spray 2 loaf pans with no-stick cooking spray. In a medium bowl, mix together the flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt. Set aside.

In the bowl of an electric mixer, combine the pumpkin, oil, sugar and eggs. Mix until well blended. Add dry ingredients and mix well. By hand, stir in the walnuts and raisins.

Divide batter between prepared pans. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 15 minutes. Remove from pans and cool completely.

For muffins or Miniature Bundt Cakes: Spray muffin tin with no-stick cooking spray and pour 1/2 cup batter in each opening. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.

Cool in pan for 15 minutes. Remove from pan and cool completely. For a decorative variation pour batter in miniature bundt cake cups.

For orange glaze, combine powdered sugar, orange peel and orange juice in small bowl. Stir with spoon to blend. Spoon over top of cooled loaves or muffins, letting excess glaze run down side. Sprinkle with additional nuts before glaze hardens.