Preheat the oven to 350°F (180°C, gas mark 4).

Lightly coat an 8 × 4-inch loaf pan with nonstick spray.

In a medium bowl, combine the apple cider vinegar and soymilk, and let it curdle to form a buttermilk-like mixture.

Place the flour, raw sugar, baking powder, cinnamon, and cornstarch into a food processor and blend for a minute or two until the sugar is finer.

Add the raisins and pulse until coarsely chopped.

Transfer the dry ingredients to a large bowl.

Whisk the melted nondairy butter and vanilla into the curdled milk mixture.

Gently fold the wet ingredients into the dry, being careful not to overmix.

Fold in the chopped pecans.

Pour the batter into the prepared loaf pan.

Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

Cool the loaf on a wire rack, still in the pan, for 15 minutes.

Then transfer to the rack to cool completely before slicing or storing.