Preheat the oven to 350°F. Lightly grease a 9"x5" loaf pan.
In a large mixing bowl, combine oil, sugar, molasses (or maple syrup), egg replacer mixture, pumpkin puree, sourdough starter and vanilla extract. Mix well until combined.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
Stir in the dry ingredients to the wet ingredients until evenly combined. Mix in the nuts and raisins.
Pour the batter into the prepared pan and bake for 55~65 minutes until a cake tester inserted in the center comes out clean.
Remove the bread from the oven and cool in the pan for 10~15 minutes before turning it onto a wire cooling rack. Allow the bread to cool completely before slicing.
Store the bread, wrapped tightly in plastic at room temperature for several days. Freeze for longer storage.