Pumpkin Bread

Name: Pumpkin Bread
Ingredients: 12 cup water, lukewarm; 2 teaspoons sugar; 1 tablespoon dry yeast; 14 cup sugar; 14 cup molasses; 2 teaspoons salt; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 2 teaspoons ginger; 12 teaspoon ground cardamom; 1 cup canned pumpkin; 2 eggs, beaten; 1 cup milk, scalded and cooled to lukewarm; 12 cup cooking oil; 8 cups all-purpose flour, approximately; 1 cup seedless raisin; 1 tablespoon melted butter

17 ingredients

12 steps

Ingredients

12 cup water, lukewarm
2 teaspoons sugar
1 tablespoon dry yeast
14 cup sugar
14 cup molasses
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons ginger
12 teaspoon ground cardamom
1 cup canned pumpkin
2 eggs, beaten
1 cup milk, scalded and cooled to lukewarm
12 cup cooking oil
8 cups all-purpose flour, approximately
1 cup seedless raisin
1 tablespoon melted butter

Directions

1

Measure water into a large mixing bowl; add 2 teaspoons sugar and stir to dissolve, then sprinkle yeast over water and let stand for 10 minutes and.
2

Stir well.
3

Add 1/4 cup sugar, molasses, salt, spices, pumpkin, and eggs.
4

Beat very well with a wooden spoon to blend.
5

Stir in milk, oil, and half the flour and beat well with wooden spoon; stir in raisins.
6

Add enough of remaining flour to make a firm dough that is easy to handle.
7

Turn onto floured board and knead until smooth and elastic.
8

Put in greased bowl, cover with a damp cloth, and let rise in a warm place until double, about 1-1/2 hours.
9

Punch down and rise again until nearly double, about 30 minutes.
10

Divide in two and shape each into a loaf, put in pans and let rise until double.
11

Brush with butter.
12

Bake in 375F oven for 40-50 minutes.