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PUMPKIN BREAD




Source of Recipe


Mom






List of Ingredients



• 1/2 cup lukewarm water
  
• 2 tsp. sugar
  
• 2 pkg. dry yeast
  
• 1/4 cup sugar
  
• 1/4 cup molasses
  
• 2 tsp. salt
  
• 1 tsp. cinnamon
  
• 1 tsp. nutmeg
  
• 2 tsp. ginger
  
• 1/2 tsp. ground cardamom
  
• 1 cup canned pumpkin
  
• 2 eggs, beaten
  
• 1 cup milk, scalded and cooled to lukewarm
  
• 1/2 cup cooking oil
  
• 8 cups (approx.) all-purpose flour
  
• 1 cup seedless raisins
  
• melted butter
  






Instructions



1. Measure water into a large mixing bowl. Add 2 tsp. sugar and stir to dissolve. Sprinkle yeast over water and let stand for 10 minutes. Stir well. Add 1/4 cup sugar, molasses, salt, spices, pumpkin, and eggs. Beat very well with a wooden spoon to blend. Stir in milk, oil, and half the flour and beat well with wooden spoon. Stir in raisins. Add enough of remaining flour to make a firm dough that is easy to handle. Turn onto floured board and knead until smooth and elastic. Put in greased bowl, cover with a damp cloth, and let rise in a warm place until double, about 1 1/2 hours; punch down and rise again until nearly double, about 30 minutes. Divide in two and shape each into a loaf, put in pans and let rise until double. Brush with butter. Bake in 375 oven for 40-50 minutes. Yield: 2 large loaves.