I have been using almost this exact recipe since the late 1970's. I LOVE it. My nephews call it pumpkin bread cake. Family members ask for it during the holidays. I have made many variations. I prefer chopped pecans and use 1 TBSP of cinnamon, and omit the raisins. For healthier pumpkin bread, I reduce the sugar to 1 cup and use 1 cup of the baking variety of Splenda. I use Peanut, Walnut, or Grape Seed oil for Omega 3's, reduce oil to 1/4 cup and add 3/4 cup of unsweetened applesauce. I also replace about 1/2 cup of flour with 1/4 cup each of ground flax seed meal and wheat germ. You can sugar the oiled pans for a nice texture on the outside of the bread. For adult tastes, I make Rum Raisin Pumpkin Bread out of this recipe. Using my adjusted recipe from above, with the addition of the raisins and some rum. Put the raisins in a bowl and cover with rum. Put the raisins and rum in the microwave for a few minutes or so to plump the raisins until they are very soft. Let them cool for awhile and grind them in a blender or food processor before adding to the bowl with the other wet ingredients. For a change, try adding a cup of flaked coconut or white baking chips.