2 1/4 c. all-purpose flour
3/4 c. sugar
3/4 tsp. salt
1 pkg. active dry yeast
1/4 c. milk
1/4 c. water
3 tbsp. butter
3 eggs
1 c. canned pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 c. chopped nuts
1/4 c. raisins
Lemon Frosting (recipe follows)

LEMON FROSTING:

Mix 1 cup confectioners' sugar and 1/2 teaspoon grated lemon rind. Add 1 tablespoon lemon juice and enough hot water (1-2 teaspoons) to make frosting of spreading consistency.

1. In medium bowl mix together 3/4 cup of the flour, 1/4 cup of the sugar, 1/2 teaspoon of the salt and yeast.

2. Combine milk, water and butter in saucepan. Heat until very warm. Add to dry ingredients. Beat at medium speed 2 minutes.

3. Add 1 egg and 1/2 cup more flour. Beat at high speed 2 minutes. Stir in enough more flour to make soft dough.

4. Turn out on floured board and knead until smooth and elastic. Put in greased bowl and turn to grease top. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled.

5. Punch dough down. Roll into 22 x 10 inch rectangle.

6. Combine pumpkin, remaining sugar and salt and spices. Add 2 eggs, reserving 1 yolk. Spread on dough and sprinkle with nuts and raisins.

7. Roll up lengthwise and pinch seam to seal. Coil on greased baking sheet, sealing ends. Let rise 45 minutes or until light.

8. Mix reserved egg yolk and 1 tablespoon water. Brush on cake. Bake at 350 degrees for about 30 minutes. Remove to rack. Cool and spread with frosting. Makes 1 coffee cake.