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1
Preheat the oven to 325.
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2
Butter a 9-by-5-inch loaf pan.
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3
In a medium bowl, whisk together all but 2 tablespoons of the all-purpose flour with the buckwheat flour, baking soda, baking powder, salt, ground ginger, cloves and cinnamon.
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4
In a small bowl, toss the raisins with the remaining 2 tablespoons of all-purpose flour.
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5
In a medium bowl, mix the pumpkin with the carrots, grated ginger and sour cream.
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6
In a small bowl, whisk the eggs with the oil and vanilla.
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7
In the bowl of an electric stand mixer fitted with the paddle, cream the butter with the sugar at medium-high speed until light in color, about 2 minutes.
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8
Scrape down the side of the bowl and beat in the egg mixture at low speed.
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9
Increase the speed to medium high and beat until fluffy, about 2 minutes.
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10
Scrape down the bowl again.
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11
Add the pumpkin mixture and beat at medium speed until fully incorporated.
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12
Add the dry ingredients all at once and mix at low speed just until incorporated.
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13
With a rubber spatula, fold in the raisins.
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14
Scrape the batter into the prepared pan.
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15
Bake for about 1 hour and 50 minutes, or until a skewer inserted in the center comes out clean.
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16
Let the bread cool in the pan for 20 minutes, then turn it out onto a rack.
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17
Turn the loaf right side up and let cool completely.
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18
Serve at room temperature.
