Pumpkin Bread with Walnuts and Raisins

This is a perfect bread to go with Hallowe'en celebrations, the spiced pumpkin pie flavour comes out. Too, it would work well at Thanksgiving. It's easy to make. Now, I didn't chop the walnuts so well, the large pieces ended up at the bottom of the bread. It makes two, one good for freezing.

Pumpkin Bread with Walnuts and Raisins
2-1/2 cups sugar
3/4 cup vegetable oil
4 large eggs
425 g pumpkin puree
3-1/2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp salt
2/3 cup milk
1/2 cup raisins
1 cup chopped walnuts

Preheat oven to 180C/350F. Combine sugar, oil, eggs and pumpkin puree in a large bowl. In a separate bowl, whisk together the flower, baking soda, baking powder and spices. Add the flour mixture to the wet mixture in three batches, alternating with the milk; mix to combine. Add raisins and walnuts and mix well. Grease two 9x5 loaf pans, then divide the batter evenly between the two. Bake the pumpkin bread for 60-70 minutes, until a toothpick inserted comes up dry (if you like the bread not so browned, cover at the halfway point with tinfoil). Allow to cool before slicing and serving.