1 c. butter, softened
3 c. sugar
3 eggs
3 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
1 (16 oz) can pumpkin
1 tsp. vanilla
1 c. chopped pecans (optional)
1 c. raisins (optional)

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine next 7 ingredients. Add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in vanilla, pecans and raisins. Spoon into 2 (9-inch) loaf pans that have been greased and floured.

Bake at 350°F for 1 hour or until a wooden pick inserted in middle comes out clean. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.