Preheat oven to 325 degrees. Blend oil, sugar and pumpkin in a large bowl. In another bowl, mix dry ingredients, sifting if you like. Combine wet and dry ingredients. Add nuts and raisins. Spoon equally into four well-oiled one pound metal coffee cans (or similar sized cans.) Bake 90 minutes, or until a long thin  wooden stick (like a skewer) poked in the center comes out clean. The bread will also pull away from the can sides, making it possible to shake it loose from the cans (if you oiled them enough.) Once cool, tap out of cans, wrap in foil and top with a bow!