Preheat oven 350 degrees F. Butter or Pam spray 2, 9-in. x 5-in loaf pans and line with parchment paper.
In a large bowl combine the flour, baking soda, baking powder, salt cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
In a bowl fitted with a paddle attachment, over medium speed, beat granulated sugar, brown sugar, coconut oil, pumpkin puree, orange zest, and vanilla extract until combined. Add the eggs and beat until the eggs are fully incorporated, about 30 seconds or so.
Reduce the speed to low and add the flour mixture to the pumpkin mixture followed by the orange juice. Mix just until moistened. If you see dry bits of flour that is fine.
Stir in the raisins and nuts, if using. Pour batter evenly into prepared loaf pans and bake for 60-65 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Cool in pans for about 5 minutes before inverting to a wire rack. Allow to cool completely.