Pumpkin Bread

I made some pumpkin bread last week and it was a big hit at work. Using pumpkin in baking is not a familiar thing for Australians, so after explaining that it's like a spice bread they give it a try and usually like it. Or love it in my case. I'm currently baking a second loaf to use up the rest of the canned pumpkin. Here's the recipe if you would like to make it for yourself:

Position a rack in the lower third of the oven and preheat to 350F/180C. Grease a 9 x 5 inch (8 cup) loaf pan.

In a medium size bowl whisk together thoroughly:
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground Saigon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder

Combine in another bowl:
1/3 cup milk
1 teaspoon vanilla extract

In a large bowl beat until creamy:
6 tablespoons butter
Gradually add and beat until lightened in color and texture:
1 cup sugar
1/3 cup packed brown sugar
Beat in one at a time:
2 large eggs
Add and beat until just blended:
1 cup pumpkin puree

Add the flour mixture in three parts, alternating with the milk mixture in two parts, stirring until smooth. Fold in:
1/2 cup coarsely chopped walnuts
1/3 cup raisins

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 5-10 minutes before unmolding to cool completely on a rack.