Pumpkin Raisin Yeast Bread

from "dlyn" - http://dlynz.com/?p=3534 - time doesn't include raisin-soaking or rise time

• Ready In: 1 hr 20 mins
• Serves: 24
• Yields: 1 10-inch bundt loaf

Ingredients

• 1  cup milk
• 1⁄2 cup raisins
• 1  cup pumpkin puree
• 1⁄4 cup honey
• 1  egg
• 1  packet  fast acting  yeast
• 2  cups bread flour
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon salt
• 4  cups bread flour, divided

Directions

1. Heat milk to just under boiling. Add the raisins and allow to sit for an hour to allow the raisins to soften.
2. In the bowl of a mixer, combine pumpkin, honey, and egg.
3. Add milk, raisins, and yeast. Mix well.
4. Add 2 cups flour and spices. Mix again.
5. Add the other 2 cups of flour. Mix until incorporated, then mix on medium speed for another minute or so. (This can also be done with a strong wooden spoon - work those muscles!).
6. Leave the batter in the bowl and allow to rise for an hour.
7. Thoroughly grease a 10 cup bundt pan and sprinkle the surface with raw sugar. (you can also use 1 standard loaf pan plus two mini loaf pans, angel food cake pan, 10 inch springform pan).
8. Stir the dough down, and distribute the dough evenly around the pan. Wet your fingers and smooth the top, using a bit of pressure to compress the dough and eliminate air pockets.
9. Allow dough to rise in the pan until about doubled in size.
10. Preheat oven to 350 degrees. Bake for 40-50 minutes (for the bundt pan). It should sound hallow when done. Let cool five minutes in pan, then loosen around the edges and invert it onto a cooling rack.