Pumpkin Bread

Ingredients
3 1/4 to 3 1/2 cups all-purpose flour 2 packages active dry yeast

1/2 tsp. ground ginger 1/4 tsp. ground nutmeg

1/4 tsp. ground cloves 3/4 cup milk

1/4 cup packed brown sugar 2 Tbsps. butter or margarine

1 1/2 tsp. salt 1/2 cup canned pumpkin

3/4 cup raisins

**Ingredients**
3 1/4 to 3 1/2 cups all-purpose flour	2 packages active dry yeast
1/2 tsp. ground ginger	1/4 tsp. ground nutmeg
1/4 tsp. ground cloves	3/4 cup milk
1/4 cup packed brown sugar	2 Tbsps. butter or margarine
1 1/2 tsp. salt	1/2 cup canned pumpkin
3/4 cup raisins

In a large mixer bowl thoroughly combine 1 1/2 cups flour, yeast, and spices. In saucepan heat milk, brown sugar, butter, and salt just till warm, stirring constantly to melt butter. Add to dry mixture in mixer bowl; add pumpkin. Beat at low speed with electric mixer for 1/2 minute, scraping sides of the bowl constantly. Beat for 3 minutes at high speed. Then, by hand, stir in raisins and enough of the remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface and knead till smooth and elastic, appro. 5 to 8 minutes. Shape into ball.
Place in lightly greased bowl, turning once. Cover and let rise in warm place till double, (about 1 hour). Punch down; cover and let rise for 10 minutes. Shape into loaf; place in greased 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Cover; let rise till double ( about 30 minutes). Bake at 375 degrees for 35 to 40 minutes. Then remove from pan and let cool.