Cream Cheese Pumpkin Bread

8 oz. cream cheese, softened
3/4 C. butter, softened
2 C. sugar
3 eggs
3 C. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1 (15 oz.) can pumpkin
3/4 C. chopped pecans
3/4 C. raisins

Beat cream cheese &  butter until creamy; add sugar & continue beating until fluffy. Add eggs, one at a time, beating well after each. Blend in pumpkin.

Whisk together flour & other dry ingredients. Gradually add to cream cheese mixture until well-blended. Stir in nuts & raisins.

Spoon into greased & floured loaf pans. Bake at 350°, about 1 hour for large pans, about 35 minutes for small ones, until a tester cones out clean. Cool in pans 10 minutes, remove to racks to cool completely.

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