21/2 cups all-purpose unbleached organic flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon nutmeg

3 eggs

11/4 cups pumpkin puree

1/2 cup vegetable oil, such as canola

1 cup Wholesome Sweeteners Organic Blue Agave syrup

11/2 cup raisins

11/2 cups chopped pecans, divided

Set the rack in the middle or upper third of the oven and preheat to 375 degrees.  Prepare 2 loaf pans (81/2 x 41/2 x 21/2) with non-stick cooking spray.

In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice and nutmeg.  In a separate bowl, whisk the 3 eggs vigorously.  Add the pumpkin, oil, and agave syrup.  Whisk till thoroughly combined.

Make a well in the center of the flour mixture and add the egg and pumpkin mixture.  Whisk the entire mixture together until blended thoroughly.  Do not over mix.  Fold in the raisins and 1 cup of the pecans.  Divide the dough evenly into the two prepared loaf pans.  Garnish  each with the remaining pecans, pushing them gently into the dough to adhere.

Bake for about 45 - 50 minutes or until the dough springs back when pressed lightly with a finger.  Cool for about 20 minutes on a wire cake rack.  Run a knife around the insides of the pans to loosen the breads, then unmold onto the rack.  Cool completely.

Makes 2 loaves