Gramma Ruth's Pumpkin Bread

3/4 cup butter, softened
2 1/4 cup brown sugar, firmly packed
4 eggs
2 cups pumpkin puree
2/3 cup water
3 3/4 cups whole wheat flour
1 tbs nutritional yeast
2 tbs soy flour
1 tbs baking powder (of course, she does live in the Rockies -- if it doesn't rise enough in the first go, use a bit more baking powder)
1 tsp salt
1 1/4 tsp cinnamon
1 1/4 tsp cloves
1/2 tsp ginger
2/3 cup raisins
2/3 cup chopped nuts

Preheat oven to 350 degrees. In a large bowl, cream butter & sugar. Add eggs. Beat until light. Stir in pumpkin and water. In a separate bowl, combine dry ingredients & spices. Add to pumpkin mixture. Fold in raisins and nuts. Pour into 3 well-greased loaf pans. Bake 1 hour or until toothpick comes out clean. Cool 10 minutes before removing from pans. Gramma's tip: make bread a day in advance, since it tastes even better the next day.