Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.
Note: To freeze individual slices, place in heavy-duty zip-top plastic bags. Remove excess air from bags; seal and freeze up to 4 months. To thaw, let stand at room temperature.
I have been making this pumpkin bread for years. I'm not sure what the previous reviewer did to have it not turn out... I has always turned out for me. It is fabulous, moist, tasty and perfect. A big plus is that is that it yields two loaves, one to slice and freeze and one to eat. I usually add more nuts to give it more substance so it's a great item to grab as you run out the door... Cannot say enough good things about this recipe!
I was thoroughly disappointed by this bread. It did not rise at all, despite adding extra leavening. The resulting loaf was dense and squishy--not what I had hoped for at all. The dough was also too bland to balance the sweetness of the raisins.
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