Preheat the oven to 350 degrees. Grease a 9" x 5" loaf pan.
In a large bowl, stir together the oil, sugar, molasses, eggs, and pumpkin. Stir in the starter and vanilla.
In a medium bowl, whisk together the flour, salt, spices, baking powder, and baking soda. Stir the dry ingredients into the wet until evenly combined. Stir in the nuts and raisins.
Transfer the batter to the prepared pan and bake for 60 to 65 minutes, until a paring knife inserted in the center comes out clean.
Remove the bread from the oven and cool it in the pan on a rack for 15 minutes before turning it out of the pan back onto the rack. Allow the bread to finish cooling completely before slicing.
Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.
