Cream Cheese Pumpkin Bread

1 (8-ounce) package cream cheese, softened
3/4 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (15-ounce) can pumpkin
3/4 cup chopped pecans
3/4 cup raisins

1. Preheat oven to 350°F. Grease and flour two 9x5x3-inch loaf pans.

2. In a medium bowl and with an electric mixer at medium speed, beat cream cheese and butter until creamy. Add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, combine flour and next 5 ingredients, stirring to combine. Gradually add flour mixture to cream cheese mixture, mixing until blended. Stir in pumpkin, pecans, and raisins.

4. Spoon batter into prepared loaf pans. Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and allow to cool completely on wire racks.