Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour and next 6 ingredients in a medium bowl. Add pecans and raisins, tossing to coat. Add flour mixture to butter mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in vanilla.
Spoon batter into 12 greased and floured 5" x 3" mini loaf pans. (We tested with Anolon nonstick 6-cavity mini loaf pans, filling each cup 2/3 full.) Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes, remove from pans, and let cool completely. Frost loaves with Cream Cheese Icing.
These were AMAZING. I would give ten stars if I could. I used dried cranberries instead of the nuts, and they complemented the pumpkin and golden raisins perfectly. These have just the right amount of pumpkin and spices-- everyone loved them! I am very wary of giving baked goods as gifts, but I wouldn't even think twice with these. I made two large loaves and six muffins the first time, and the second time I halved the recipe and made two short loaves in regular loaf pans. Will make time and time again!