This weekend started, what I expect to be a fun fall baking season, with some mini pumpkin bread loaves with raisins.  A couple of things inspired this as my first choice.  First, I had some very mini pumpkin loaves from Whole Foods' bulk cookie section recently that were mouthwateringly delicious.  I have been looking for them the few times I have gone to Whole Foods since that day, and I can't find them!! Looks like I'm not alone in my opinion since they are selling out so quickly.  Second, I recently babysat my friend's dog who eats canned pumpkin with her food.  We ran out during her stay, so I had to get another can from Trader Joe's, and while I was there I bought some canned pumpkin because I knew I wanted to make something pumpkin-y in the near future.  So, with canned pumpkin on hand, I give you some pumpkin bread!
Mini Pumpkin Bread

3/4 cups unsalted butter, softened
3 cups granulated sugar
3 large eggs, room temperature
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp ground nutmeg
3/4 cup raisins
2 cups canned pumpkin
1 tsp vanilla extract

1. Preheat oven to 325 degrees F
2. Cream butter and sugar together in a stand mixer on medium speed
3. Beat in eggs, one at a time
4. Combine all of the dry ingredients in a separate bowl with raisins
5. Alternate adding dry ingredients and pumpkin to the creamed butter and sugar, mixing well and ending with the dry ingredients
6. Fill the mini loaf pan (I used a 6 loaf sheet from KitchenAid) to 2/3 capacity with the batter
7. Bake for 35-40 minutes, but check earlier to see if a toothpick comes out clean when stuck in the middle of the loaf
8. Leave in the pan and cool on a rack for at least 10 minutes before removing from the pan to cool completely