Pumpkin Bread

Pumpkin Bread came off the Chopping Block this month thanks to Judy in Whitianga.
Combine 2 cups sugar and 3/4 cups vegetable oil then beat in 4 eggs one at a time. Stir through 16 ounces pumpkin puree (500gm). Note here: Judy is an American so probably buys this by the 'can'.
Combine 3 1/3 cups all-purpose flour, 2tsp baking soda, 1/2 tsp baking powder, 1tsp salt,
2tsp mixed spice, 1tsp cinnamon and 1tsp nutmeg.
Add to the pumpkin mixture alternately with 2/3c water, beginning and ending with flour mixture.  Stir in 2tsp vanilla extract and 1 cup chopped walnuts (I didn't have walnuts so used pumpkin seeds for crunch and a cup of raisins)
Spoon batter into 2 lightly greased 9x5x3 loaf pans; bake at 165C for 1 hour and 10 minutes or until it tests done.  Cool in pan 10 minutes; remove from pan and cool on wire rack.