Beehive Pumpkin Bread
Yields: 1 loaf (16 slices)

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 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
Milk

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 degrees F to 130 degrees 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 8x4x2-inch 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 degree 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.