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  Preheat the oven to 350℉.

Coating the Bread Pans

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  Grease the bread pans with butter, making sure to coat the corners thoroughly.
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  In a small bowl, combine the sugar and cinnamon.
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  Pour the sugar and cinnamon mixture into one bread pan, turning the pan to coat the entire greased surface.
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  Pour the excess sugar and cinnamon mixture into the other bread pan and repeat.
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  Set the coated bread pans aside.

Bread Batter

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  Sift the flour, salt, baking powder, baking soda, and pumpkin pie spice onto parchment paper.
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  Combine the pumpkin, eggs, oil, vanilla, and sugar in a mixing bowl.
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  Add the raisins and pecans.
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  Stir in the dry ingredients just until the mixture is incorporated.
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  Don't over-mix!
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  Pour the batter into the prepared coated bread pans.

Baking

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  Bake for one hour or until a toothpick inserted into the center comes out clean.
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  Remove the loaves from the oven and let them cool completely on a cooling rack.
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  Using a butter knife, gently run along the sides and corners of the bread pans.
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  Holding a plate over the pan, turn over to remove.
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  Slice and enjoy!