Coat two 9 x 5 loaf pans lightly with cooking spray
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
In another bowl, beat together butter, white sugar, and brown sugar until creamy.
Gradually beat eggs into butter & sugar mixture until combined.
Add pumpkin puree to butter & sugar mixture, beating until combined.
Add half the flour and spice mixture to the butter/sugar/egg/pumpkin mixture, folding in until just combined. Add the remaining half of the dry ingredients, folding in as above.
Fold in 1 cup of the pecans and the raisins.
Spread the batter evenly in the two loaf pans, smoothing the tops
Sprinkle remaining ¼ cup of pecans and pumpkin seeds over the tops of the loaves.
Bake 1 hour, or until a toothpick inserted in the center of a loaf comes out clean.
Remove from oven and transfer to wire rack.
Allow to cool 15 minutes before loosening sides of the loaves with a knife, then removing from pans
Return to wire racks and allow to cool completely before slicing.