Pumpkin Bread - one loaf

Ruby got sick, and the vet suggested bland foods with pumpkin. Since Ruby is tiny, I had pumpkin left over and decided to make a pumpkin loaf of bread. I looked at a variety of recipes and combined some and came up with this bread which tastes a lot like applesauce cake that Grandma used to make.

• 1 cup raisins and 1/2 cup water
• 2 cups flour
• ▢ 1 ½ cups sugar
  
• ▢ 1 teaspoon baking soda
  
• ▢ ½ teaspoon baking powder
• ▢ ¾ teaspoon salt
  
• ▢ ½ teaspoon cinnamon
  
• ▢ ½ teaspoon nutmeg
  
• ▢ ½ teaspoon allspice
  
• ▢ ¼ teaspoon ground cloves
• 1/2 cup nuts - pecans or walnuts are good
  
• ▢ ½ cup  canned pumpkin - not pumpkin pie filling
  
• ▢ ½ cup vegetable oil
• ▢ ⅓ cup cold water
• ▢ 2 large eggs
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• Simmer the raisins in a small pan to plump up the raisins. Drain off the water and save it for the liquid step. You may need to add a little water to get it back to 1/2 cup.
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• Combine all the dry ingredients and stir them well. If you don't have all the spices, you can use the ones you have. It's really good with all of them if you do have spices at home. Cinnamon alone would be okay though.
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• Make a hole in the center of the dry ingredients and pour in nuts and raisins and stir just a bit to get a little flour on the nuts, so they don't sink to the bottom.
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• Fix the hole in the center again and add oil, water, pumpkin, and eggs. Then mix in gently with a spatula etc. You don't want to over beat a quick bread.
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• Prepare the bread loaf pan  with a little veg spray and then put parchment paper in the bottom to prevent sticking. It should hang out over the sides. 
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• Pour batter in pan and tap pan to spread it out.
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• Bake in preheated oven 350 F for 50 minute or until a toothpick comes out clean when put in the center of the loaf.  
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• Let cool a little and lift out with the parchment paper.
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• Slice and serve.