1/2 c. golden raisins
1/3 c. chopped pecans
1 c. sugar
2 1/2 tsp. ground cinnamon
1/3 c. butter, melted
1 (1 lb.) loaf frozen white bread dough, thawed

Combine raisins and pecans in small bowl. Lightly grease 6-cup fluted tube pan. Sprinkle 2 tablespoons of the raisin-nut mixture around bottom of pan. Combine sugar and cinnamon in large plastic bag; set aside.

Put melted butter in medium bowl. Cut dough into 8 equal size pieces on a lightly floured surface. Cut each piece into 4 to make a total of 32 pieces of dough. Working with 6 to 8 pieces at a time (keep remaining covered with damp kitchen towel). Dip each into butter then drop into sugar mixture. Close bag and shake gently to coat evenly.

Press pieces into pan, alternating layers of dough with remaining raisin-nut mixture. Cover with a damp kitchen towel and let rise in a warm, draft free place about 45 minutes or until dough has filled pan 3/4 full. Heat oven to 375 degrees. Bake bread 40 minutes or until browned and hollow sounding when tapped. Remove from oven and immediately invert onto serving plate. Let stand until cool enough to handle. Serve warm or at room temperature by pulling apart or cutting into slices with bread knife. Yield: 8 to 10 servings.