Preheat oven to 325°F (160°C).

In a large mixing bowl, combine sugar and brown sugar.

Add vegetable oil and blend well.

Add eggs and beat until the mixture is light and fluffy.

Blend in canned pumpkin until well combined.

In a separate bowl, combine all-purpose flour, corn meal, salt, baking powder, baking soda, cloves, and cinnamon.

Gradually add the dry ingredients to the pumpkin mixture and blend until just combined.

Stir in raisins and walnuts until evenly distributed.

Pour the batter into two greased and floured 9x5-inch loaf pans.

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.