Combine all the dry ingredients (flour, brown sugar, sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg) in a large bowl with a whisk.
In a separate bowl, whisk together the wet ingredients (eggs, pumpkin, applesauce, and milk).
Gradually add flour mixture to the pumpkin mixture. Whisk, until well blended; DO NOT OVER MIX. Fold in the pecans and raisins. Equally divide the batter into the three loaf pans.
Bake for 55 to 60 minutes or until a toothpick in the center of a loaf comes out clean.
Recipe adapted from Joanna Cismaru atJo Cooks.comYou can reserve the pumpkin cinnamon bread batter, sealed inside a container for a couple of days, before baking.To store keep baked pumpkin cinnamon bread in a covered in a container one to two days at room temperature. You can also store in the refrigerator for up to a week.Freeze pumpkin cinnamon bread wrapped in plastic wrap inside a zip-top bag for two to three months.
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