Preheat oven to 350 degrees F. Line cookie sheet with parchment, Silpat or nonstick foil.
Thoroughly stir flour, brown sugar, baking powder, ginger, cinnamon, cloves and salt together in a medium size mixing bowl. Make a well in center of flour mixture.
Stir together molasses, butter, vanilla and egg. Pour mixture into well; stir until well mixed. Stir in toasted pecans and plumped raisins or cranberries.
Divide mixture in half and shape each half into a 10x2 inch rectangle (approximately). Make sure the rectangles are spaced about 4 inches apart or more on cookie sheet. Note: I do this directly on the parchment lined pan. Dampening fingers with water helps keep the dough from sticking.
Bake for 15-20 minutes or until edges seem browned and bars appear set and aromatic. Remove from oven and slide parchment onto a large cutting board. Slice each rectangle cross-wise, slightly on the diagonal, into 1 ½ inch bars. Let cool completely.