In a small saucepan, bring water to a boil; reduce heat. Add raisins. Cover and simmer for 5 minutes; drain and set aside. Crumble sausage into a large bowl. Add sugars and eggs; mix well. Stir in pecans and reserved raisins. Combine the flour, baking powder, baking soda, ginger and pie spice; add to sausage mixture alternately with coffee.
Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over cooled bread. Refrigerate leftovers.