Preheat oven to 350 degrees. Grease 3 1-pound loaf pans with olive oil or spray with cooking spray. In a large bowl lightly beat the eggs. Add the olive oil, water, pumpkin puree, and sugar and whisk with a fork to combine thoroughly. Sift some flour into a small bowl. Measure out 3 ½ cups of the sifted flour by spooning the flour into a measuring cup and leveling the top off with a knife. Then sift the measured flour again together with the salt, Northwoods Pie Spice, and baking soda into the mixing bowl. Stir into the wet ingredients until just combined. Stir in raisins, cranberries, or nuts, if using. Pour into prepared loaf pans, nudging batter into corners. Bake for 45-60 minutes, or until a cake tester inserted into the center comes out clean. Cool on a rack for 10 minutes before removing from pan to completely cool.
Preheat your oven to 375 degrees. Line 18 muffin cups with liners. Sift first 4 ingredients into a large bowl. Mix in both sugars, then coconut, carrot, raisins, apple, and nuts. Whisk oil, eggs, and vanilla extract in a medium bowl to blend. Gradually mix oil mixture into dry ingredients, occasionally scraping sides of the bowl. Divide batter among muffin cups. Bake until tester inserted into center comes out clean and tops are deep golden brown (about 25 minutes). Transfer to a rack to let cool.