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Safely light pumpkins


Spiced Pumpkin Raisin Bread

Description: This is a real oldie, that has survived the taste test of time, because it is ohh so good!

Yield: 2 loaves

Ingredients:

  • 1 cup milk
  • 1 cup canned pumpkin
  • 1/4 cup shortening
  • 1/4 cup sugar
  • 2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice
  • 2 packages active dry yeast
  • 1/2 cup warm water (110-115 degrees)
  • 6 1/2 cups flour
  • 2 eggs, scrambled
  • 1 1/2 cups seedless raisins


Preparation Directions:

  1. Scald milk.
  2. Stir in pumpkin, shortening, sugar, salt and spices.
  3. Allow to cool to luke warm.
  4. In a separate bowl, sprinkle yeast on warm water. Stir to dissolve.
  5. Add 3 cups of flour, eggs, and the milk mixture to the yeast.
  6. Beat with an electric mixer for 2 minutes, scraping the bowl frequently.
  7. Fold in raisins.
  8. Mix in additional flour, a little at a time, until dough is a consistency that it doesn'stick to the bowl.
  9. Turn dough onto a floured board.
  10. Knead dough until smooth, about 8-10 minutes.
  11. Place dough in a lightly greased bowl.
  12. Cover and place in a warm place to rise.
  13. Punch down dough.
  14. Divide in half, and shape into loaves.
  15. Placed dough into 2 geased bread pans (9X5X3).
  16. Brush tops with butter or margarine.
  17. Allow to rise until doubled.
  18. Bake in oven at 375 degrees for 35 minutes.
  19. Use a toothpick to test for doneness.
  20. Remove from pans and place loaves on a cooling rack.

  

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