1Preheat oven to 350. In a large bowl, mix flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, allspice and ginger until well blended.
In another bowl, whisk together eggs, pumpkin and oil until well blended. Add wet ingredients to flour mixture and stir just until well blended. Pour into 2 greased 8 ½ x 4 ½ loaf pans.
Bake until bread pulls from pan sides and a toothpick inserted in center of the thickest part comes out clean, 50 to 60 minutes.
Let bread cool in pans on a rack for about 15 minutes. Cut around edges of bread and invert onto wire racks. Cool completely.
Note: If using ’mini loaf pans’ it takes about 25 minutes or until bread tests done.