Golden Pumpkin Walnut Loaf

I've been meaning to make this for weeks now. Well, on Sunday JJ took a morning nap (those are unpredictable) so I went ahead and put this quick bread together. It's easy enough to make, though mine tend to turn out rather flat--I think that next time, I'll try a slightly smaller pan and see if I can get a shapelier loaf. Since I was bringing this to the office, I doubled the recipe (might as well not leave a half can of pumpkin sitting around) and made half with, half without nuts. I leave the raisins out entirely, as I'm not a fan.

Golden Pumpkin-Walnut Loaf
From Cooking Light

1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cardamom
1/4 teaspoon ground mace
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 cup canned pumpkin
3 tablespoons canola oil
1 1/2 teaspoons vanilla extract
1 cup golden raisins
1/2 cup chopped walnuts
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through mace) in a large bowl; make a well in center of mixture.

Combine sugars and eggs in a medium bowl, stirring with a whisk. Add pumpkin, oil, and vanilla; stir well. Add raisins and nuts; add to flour mixture, stirring just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.