This recipe makes 2 loaves of sweet bread. We recommend one loaf for immediate use; store the other in the freezer, for up to one month. 

3 cups (750ml) all-purpose flour
2 tsp. (10 ml) baking powder
2 tsp. (10 ml) baking soda
1 tsp. (5 ml) salt
1 tbsp. (15 ml) ground cinnamon
2 cups (500 ml) granulated sugar
4 eggs
1 1/4 cup (310) vegetable oil
2 1/2 cups (625 mL) pumpkin puree
1/2 cup (125 ml) chopped walnuts
1/3 cup (75 mL) raisins
Icing sugar (optional) 

Preheat oven to 350 F (180 C.). Grease two 9 x 5-in (22.5 x 12.5 cm) loaf pans.Sift together flour, baking powder, soda, salt and cinnamon. In a mixer, combine sugar, eggs, and oil; beat until smooth. With mixer on low speed, add pumpkin puree alternately with flour mixture; mix until well combined. Stir in walnuts and raisins.
Divide batter between the two loaf pans. Let stand 10 minutes then bake until a toothpick inserted in the centre of the loaf comes out clean, about 50 to 60 minutes. Cool on a rack before removing from pans
Dust top with icing sugar if desired