Full of fall flavor and deliciously moist, this pumpkin bread is sure to please. Enjoy on its own or spread with cream cheese.
In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside.
In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120°F to 130°F) and margarine is almost melted. Add to the flour mixture; add pumpkin.
Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in raisins and as much of the remaining flour as you can.
Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball.
Place in a lightly greased bowl; turn once to grease the surface. Cover and let rise in warm place until double (30 to 45 minutes). Punch dough down.
Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
Lightly grease an 8" x 4" x 2" loaf pan. Shape dough into a loaf; place in the prepared pan. Cover and let rise until double (25 to 30 minutes). Brush top with milk.
Bake in a 375°F oven for 35 to 40 minutes or until loaf sounds hollow when tapped. If necessary, cover with foil the last 10 to 15 minutes to prevent over browning. Remove from pan.
Cool on a wire rack.
3-1/4 to 3-3/4 cups all-purpose flour
2 packages active dry yeast
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 to 1/4 teaspoon ground cloves
3/4 cup Lehigh Valley Dairy Farms DairyPure Milk
1/4 cup packed brown sugar
2 tablespoons margarine or butter
1/2 teaspoon salt
1/2 cup canned pumpkin
3/4 cup raisins