PUMPKIN AND RAISIN BREAD
Makes: one (1 1/2 pound) loaf

Note from source: I have a Hitachi 101, and this recipe has been successful. It makes a 7 inch tall loaf. This is a soft fluffy loaf. The end result is a bread that tastes like pumpkin pie and raisins. Other bread machines will have to alter to manufacturers guidelines. I have not tried this on a delayed timer, or on rapid rise.

1 cup canned pumpkin
2/3 cup water
3 tbsp butter or margarine
4 tsp Red Star active dry yeast
3 cups plus 3 tsp bread flour*
3 tbsp wheat germ
3 tbsp powdered milk
3 tbsp gluten
4 tbsp sugar
1/2 tsp ground ginger
3/4 tsp ground cinnamon
1 1/2 tsp salt
1/2 cup raisins

Have all ingredients at room temperature.

Mix the pumpkin, water and butter in glass mixing cup. Microwave on high for approximately 60 seconds. Test to make sure the liquid is warm to the touch. Because the pumpkin is very dense, it may have to be zapped a bit longer. If liquid gets too warm, pour into machine bread pan and stir with rubber spatula so the coolness of the pan can cool down the liquid.

Add ingredients to bread pan according to manufacturer's directions.

About 5 minutes into the mixing cycle check to see if the dough is too sticky - if so you may have to add additional flour, one teaspoon at a time. After the rest cycle, and the kneading starts up again, check again for texture. This dough usually runs a*little*bit sticky.

Start adding the raisins about 12 minutes into the cycle. (Adding them at the beeper on my machine sometimes makes the raisins gather at the bottom of the pan and they refuse to blend into the dough).

Bake on "mix bread" cycle, with Light Crust setting.

*Depending on humidity more flour may be needed 1 teaspoon at a time. (see above)

Source: Gail Shipp