Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. grease loaf pans , line bottom with parchment paper. in a medium bowl, measure flour, soda, salt and spices; stir together. measure raisins into small bowl, add a tablespoon of the flour mixture to the raisins and mix, separating raisins so they are not clumped together. measure nuts. in a large bowl, cream butter and sugar until fluffy. stir in eggs, pumpkin, and water. blend in flour mixture. stir in nuts and raisins. pour into prepared pans. bake about 60 to 70 minutes, until wooden pick inserted in center comes out clean. cool 10 minutes in pan, then turn out onto rack to cool completely. wrap tightly in foil to freeze, and store in a zip top freezer bag.

Target recipe: mix flour, baking soda, baking powder and cinnamon. beat sugars, oil, eggs and extract in a large bowl with a wooden spoon until well blended. add flour mixture alternately with pumpkin in 3 additions, blending well after each. stir in nuts. spoon evenly into 2 lightly greased and floured 1-pound coffee cans, filling them half full. bake at 359°f 50-60 minutes until pick inserted in center of breads comes out clean. cool in cans on rack 10 minutes. run a thin knife around edges and turn out bread to cool on rack.