- 4 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 cups canned solid pack pumpkin
- 2 cups (packed) golden brown sugar
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups raisins
- 1 cup chopped pecans
- Lightly sweetened whipped cream
- Preheat oven to 350°F. Lightly oil two 9 1/4 x 5 1/4 x 2 1/2-inch loaf pans. Dust pans with flour. Sift first 6 ingredients into large bowl. Using electric mixer, beat pumpkin and next 4 ingredients in another large bowl to blend. Beat in dry ingredients just until blended. Stir in raisins and pecans. Transfer batter to prepared loaf pans.
- Bake until tester inserted into center comes out clean, covering breads loosely with foil if browning too quickly, about 1 hour 20 minutes. Transfer pans to rack. Cool 15 minutes. Remove breads from pans. Cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil. Store at room temperature. Before continuing, rewarm in 350°F oven 15 minutes.)
- Serve breads warm with cream.