Preheat the oven to 375º. VERY generously butter 8 small loaf pans, or 2 9 x 5 loaf pans, set aside.

In a large bowl, whisk together all of the dry ingredients: flour, baking soda, baking powder, salt, cinnamon. ginger, allspice and nutmeg.

In another large bowl, whisk the pumpkin and sugar together, until completely completely combined.

Whisk in the molasses, and then each of the eggs, separately.

Whisk in the oil, which may seem like it won't incorporate, but just keep going, and it will.

Whisk in the yogurt.

Mix in the nuts and raisins.

Add the flour mixture in thirds, using a wooden spoon or other sturdy spoon to stir - mix until the entire mixture is uniform.

Portion evenly into your baking pans, and place in the preheated oven.

Bake for about 40 minutes for the small pans, around 70 minutes if you use large pans. Ovens can vary a lot, and you don't want this underbaked, so go by when a toothpick comes out completely clean, or use an instant read thermometer - the internal temp should between 200 - 205º.

Run a butter knife around the inside edges of the pan, and carefully remove each loaf from the pan. Cool completely on a wire rack before wrapping to store.

Will keep at room temp for 3 or 4 days, in the fridge for a week, or frozen for several months.