I like to make this bread in small loaf pans instead of normal sized pans. I feel like it cooks more evenly without drying out the outsides of the loaves.
2 C sugar
2 t baking soda
1 t baking powder
1/2 t salt
1/2 t ground cloves
1/2 t ground nutmeg
1 t ground cinnamon
1/2 t ground allspice
2/3 C canola oil
3 eggs, lightly beaten
1 (15-ounce) can pumpkin
1/2 C golden raisins
1/4 C chopped pecans
2 T brown sugar
Cooking spray
Combine flour and next 8 ingredients in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; beat until smooth. Add to flour mixture, stirring just until moist. Fold in raisins.
Spoon batter into 2 (9 x 5-inch) loaf pans or 4 small loaf pans coated with cooking spray. Mix together pecans and brown sugar and top each loaf with some of the mixture.
Bake at 350° for 1 hour (45 minutes for small loaf pans) or until a wooden pick inserted in center comes out clean. Cool loaves in pans 5 minutes on a wire rack before removing from pans. Cool loaves completely.
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