3 1/4 to 1/2 c. all-purpose flour
2 pkgs. active dry yeast
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
3/4 c. milk
1/4 c. brown sugar
2 tbsp. butter
1 1/2 tsp. salt
1/2 c. cooked, mashed pumpkin
3/4 c. raisins

In large mixing bowl, combine 1 1/2 cups flour, yeast and spices. Heat milk, brown sugar, butter and salt just until warm (115 to 120 degrees), stirring constantly. Add to dry mixture. Add pumpkin. Beat 1/2 minute at low mixer speed, scraping bowl; beat 3 minutes at high speed. Stir in by hand raisins and enough remaining flour for moderately stiff dough.

Turn onto lightly floured surface; knead until smooth and elastic (5 to 8 minutes). Shape in ball; place in lightly greased bowl, turning once. Cover; let rise in warm place until double (about 1 hour).

Punch down; cover and let rest 10 minutes. Shape into loaf; place in greased loaf pan. Cover, let rise until double. Bake at 375 degrees for 35 to 40 minutes. Remove from pan; cool. Makes 1 loaf.