Preheat oven to 350F.

Spray three 8x4 loan pans with baking spray and set aside on a baking sheet.

In a large bowl, lightly whisk the eggs to break up the yolks. Add the pumpkin puree, water, and oil and whisk to combine.

Add the 3 cups granulated sugar to the egg mixture and whisk until all ingredients are combined and smooth. Set aside.

In a medium bowl, whisk together the flour, 1 tsp ground cinnamon, nutmeg, cloves, baking soda, and salt until combined.

Gradually add the flour mixture into the wet ingredients, using a whisk at first to break up flour clumps in the batter but switching to a wooden spoon/spatula about halfway through. Fold the flour mixture into the wet ingredients until completely combined and batter is mostly smooth.

If adding raisins, fold them into the batter now.

Divide the batter evenly between the three prepared loaf pans and bake at 350F for 30-50 minutes, or until a toothpick inserted into the center of each loaf comes out clean.

Cool the Pumpkin Raisin Bread in pan for 15-20 minutes, then run a butter knife around the inside edges of the pans. Tip the loaves onto a wire rack to finish cooling completely. **

Melt butter and set aside.

Whisk together the 1/3 cup granulated sugar and 1 tsp cinnamon until combined.

Once pumpkin raisin bread loaves are completely cool, take one loaf and brush melted butter over the top, all sides, and bottom. Quickly sprinkle the buttered surfaces with the cinnamon sugar mixture, then let dry on a cooling rack. Repeat process with remaining loaves.