Spiced Pumpkin Loaves with Whipped Cream

• 4 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 2 cups canned solid pack pumpkin
• 2 cups (packed) golden brown sugar
• 1 cup sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups raisins
• 1 cup chopped pecans
• Lightly sweetened whipped cream

1. Preheat oven to 350F.
2. Lightly oil two 9 1/4 x 5 1/4 x 2 1/2-inch loaf pans.
3. Dust pans with flour.
4. Sift first 6 ingredients into large bowl.
5. Using electric mixer, beat pumpkin and next 4 ingredients in another large bowl to blend.
6. Beat in dry ingredients just until blended.
7. Stir in raisins and pecans.
8. Transfer batter to prepared loaf pans.
9. Bake until tester inserted into center comes out clean, covering breads loosely with foil if browning too quickly, about 1 hour 20 minutes.
10. Transfer pans to rack.
11. Cool 15 minutes.
12. Remove breads from pans.
13. Cool slightly.
14. (Can be prepared 1 day ahead.
15. Cool completely.
16. Wrap in foil.
17. Store at room temperature.
18. Before continuing, rewarm in 350F oven 15 minutes.)
19. Serve breads warm with cream.

flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, salt, pumpkin, golden brown sugar, sugar, vegetable oil, eggs, raisins, pecans, whipped cream

Taken from www.epicurious.com/recipes/food/views/spiced-pumpkin-loaves-with-whipped-cream-4436 (may not work)