1 c. milk
1/4 c. butter
1 c. pumpkin
2 tsp. salt
1/2 tsp. nutmeg
1 c. raisins
1/2 c. water
2 eggs (at room temperature)
1/4 c. sugar
1 tsp. cinnamon
2 pkg. active dry yeast
6 to 7 c. flour

Combine milk, water, and butter in a saucepan and heat until lukewarm. Pour into mixing bowl, add eggs, pumpkin, sugar, salt, cinnamon, nutmeg, yeast and 1 cup of flour and beat for 2 minutes with electric beater. Add raisins. Stir. Then, stirring by hand, gradually add the balance of the flour until the dough no longer sticks to the sides of the bowl. Place dough on lightly floured board and knead for 7 to 8 minutes, adding only enough flour to the board to keep the dough from sticking. Place in a greased bowl, turning over to grease top, cover, and let rise in a warm place until double in bulk. Punch down, remove from bowl and cut into 2 or 3 pieces, depending upon whether you want to make 2 large or 3 small loaves. Place in greased bread pans, cover, and let rise until double in bulk. Bake in a preheated 375 degree oven for 30 to 35 minutes or until done. Remove immediately from pans and cool on a wire cake rack.