Grease a 9x5x3-inch loaf pan thoroughly with non-stick spray or butter to prevent the pumpkin gingerbread from sticking during baking. Set aside until ready to use.

In a medium bowl, vigorously whisk together the all-purpose flour, salt, baking soda, ground ginger, ground cinnamon, and ground nutmeg. Whisking helps to evenly distribute the leavening and spices for consistent flavor and texture.

In a separate large bowl, mix together the pumpkin purée, melted unsalted butter, dark brown sugar, unsulphured molasses, finely chopped fresh or candied ginger (if using), beaten eggs, and water. Stir until the mixture is smooth and well combined.

Add the dry ingredients from Step 2 to the wet mixture from Step 3, stirring until just incorporated. Then fold in the raisins. Be careful not to overmix, as this can make the bread dense. I like to sprinkle a few extra raisins on top for added texture.

Pour the finished batter into the prepared loaf pan from Step 1 and smooth the top. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a bamboo skewer inserted in the center comes out clean. If the loaf is browning too quickly, you can loosely tent it with foil for the last 15 minutes.

Allow the baked loaf to cool in the pan for 10 minutes. Then, gently run a knife around the edges to loosen and invert onto a wire rack. Let the loaf cool completely before slicing to avoid crumbling. I find the flavor improves after resting for several hours or overnight.