Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • ½ tsp (1g) ground nutmeg
  • ¼ tsp (1g) ground cloves
  • 1 can (15 oz / 425g) pumpkin puree
  • ½ cup (115g) vegetable oil
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large (110g) eggs
  • 1 tsp (5ml) vanilla extract
  • ¾ cup (110g) raisins
  • ¾ cup (85g) chopped pecans, toasted
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper, leaving a slight overhang for easy release.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined and clump-free.
  3. Add the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla to the flour mixture. Stir with a spatula until just combined; do not overmix.
  4. Toss the raisins in 1 tablespoon of flour to prevent sinking, then gently fold the floured raisins and toasted pecans into the batter.
  5. Pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.