Here's a nice moist pumpkin recipe good all year long.

16 oz. can pumpkin
1 2/3c. sugar
2/3c. vegetable oil
2t. vanilla
4 eggs
1/2c. raisins
2t. baking soda
1t salt
3c. all-purpose flour
1t ground cinnamon
1/2t ground cloves
1/2t baking powder
1/2c. coarsely chopped nuts

Preheat oven to 350 degrees.
Grease bottoms of 2 bread pans.
Mix pumpkin, sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients.
Pour into pans. Bake 50-60 minutes until toothpick comes out clean.
Cool 10 minutes. Loosen sides of loaves; remove from pans.
Cool completely before slicing.
Wrap tightly and store at room temperature, up to 4 days or refrigerate up to 10 days.