Preheat the oven to 350F/180C. Line a loaf pan 4”x8.5” with parchment paper; if you leave two inches from the parchment paper hanging over both sides of the pan, it will be easy to remove the pumpkin bread from the pan later. You can also grease the pan and flour it instead.

Sift the flour, baking powder, baking soda, salt, and spice mix in a medium bowl. You can also add these ingredients to the bowl and whisk it for a few seconds.

Add one teaspoon of flour to the raisins, mix well to coat all the raisins. This step will prevent the raising from sinking at the bottom of the pumpkin bread.

In a different bowl, add the pumpkin puree, butter, oil, vanilla, and sugar. Beat well until well combined. Add the eggs one at a time, whisking after each egg.

Mix the dry ingredients with the wet and gently mix for a few seconds. Add in the raisins but keep a few to sprinkle on top of the pumpkin bread. Switch to a spatula and gently fold in the raisins.

Pour the batter into the previously prepared baking loaf pan. Even the surface and scatter a few raisins on top. Bake for 52 – 55 minutes, or until a skewer inserted in the middle of the loaf comes out clean.

Remove the pan from the oven and place it over the cooling rack for 9 minutes. After 9 minutes, remove the pumpkin bread from the pan and place it on the cooling rack to cool completely.

You can store the loaf by covering correctly at room temperature for up to two days. If your kitchen is hot, it’s best to refrigerate the loaf—more on how to safely store it for a longer time, in the notes below.