In large bowl, combine 1 cup flour, sugar, brown sugar, undissolved yeast, salt, baking soda, cinnamon and nutmeg. Heat milk, water, pumpkin, and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla extract, and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in raisins, pecans, and remaining flour to make a stiff batter. Turn into heavily greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350 degrees F for 30 minutes or until done. Remove from pan; cool on wire rack. To serve, sprinkle with powdered sugar, if desired.

Courtesy of Fleischmann's Yeast.