Ingredients:

1 c. butter, softened
2 c. brown sugar
4 eggs
2 c. canned pumpkin
1 c. milk
4 c. sifted flour
4 tsp. baking powder
1 tsp. baking soda

2 tsp. salt
2 tsp. cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/8 tsp cloves
1 c. chopped pecans or Walnuts
1 c. raisins

Directions:

Well grease bottoms & sides of two 9 x 5 x 3-inch loaf pans. Line bottoms with parchment paper.  
Combine butter and sugar.  Beat until light and fluffy. Beat in eggs, pumpkin and milk.  
Sift together flour, baking powder, baking soda, salt and spices.
Add to pumpkin mixture and stir until thoroughly mixed. Stir in pecans and raisins.  
Spread evenly into the prepared loaf pans.  
Bake at 350ºF for 50 to 60 minutes, or until toothpick inserted in center comes out clean.  
Cool in pans on racks for 10 minutes. Run a knife around sides of pans to loosen.
Remove from pans & cool completely on racks. Wrap & store in refrigerator until ready to slice. Bread slices easily when completely cool.
Makes 2 loaves or 1 loaf of bread and 12 muffins. Freezes well.