3/4 c butter or margarine, softened, divided
 1 1/4 c firm packed light brown sugar, divided
 3/4 c granulated sugar
 1/2 tsp vanilla
 2 c canned pumpkin (cooked fresh works too)
 3 eggs
 3 1/4 c flour, divided
 1 1/2 tsp baking soda
 1 1/2 tsp baking powder
 1 tsp cinnamon
 1/2 tsp nutmeg
 1 1/2 c chopped pecans or walnuts
 1/3 c raisins (optional)
 
 Grease and flour two 9x5x2 inch loaf pans. Preheat oven to 350 oF.
 Beat 1/2 c butter in large bowl until smooth and creamy.  Add 3/4 c
 brown sugar, granulated sugar and vanilla.  Beat until light and
 fluffy.  Blend in pumpkin.  Add eggs, one at a time, beating well
 after each addition.  Mix together 2 1/2 c flour, baking soda, baking
 powder, cinnamon and nutmeg.  Stir into pumpkin mixture.  Fold in 1 c
 of pecans and raisins.  Spoon batter into pans.  With fork, mix
 remaining butter, brown sugar, flour and pecans.  Sprinkle one-half of
 mix evenly over each loaf; pat down lightly.  Bake about 50 minutes or
 until a cake tester (or toothpick) inserted in center comes out clean.
 Cool in pan 10 minutes then remove from pan to rack to cool
 completely.  Makes 2 loaves, 24 servings, 255 calories/serving.