Prepare campfire or charcoal briquettes for cooking.
Pre-heat 10-inch camp Dutch oven to 350 degrees (21 coals: 14 top/7 bottom). See note below.
In small bowl, mix the 1/3 cup sugar and cinnamon then set aside. NOTE: *Can be pre-measured and mixed at home.
In large bowl, mix the flour, baking powder, salt, sugar, pecans and raisins. NOTE: ** Can be pre-measured and mixed at home.
In medium size bowl, mix the egg, evaporated milk and vegetable oil.
Add the egg mixture to flour mixture and stir until just moistened.
Pour half the batter into the pre-heated Dutch oven.
Sprinkle with half the cinnamon sugar mixture.
Pour the remaining batter into the pot.
Sprinkle the remaining cinnamon sugar mixture on top.
Bake for approximately 40-50 minutes. To check for doneness, insert toothpick in center and when it comes out clean, the bread is done baking. NOTE: Turn oven and lid 1/4 turn in opposite directions every 10 minutes to ensure even baking.
Let cool slightly, slice and serve warm or cold for breakfast or a yummy dessert.