Pumpkin Raisin Yeast Bread

Recipe by ellie3763
READY IN: 1hr 20mins




  • Heat milk to just under boiling. Add the raisins and allow to sit for an hour to allow the raisins to soften.
  • In the bowl of a mixer, combine pumpkin, honey, and egg.
  • Add milk, raisins, and yeast. Mix well.
  • Add 2 cups flour and spices. Mix again.
  • 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!).
  • Leave the batter in the bowl and allow to rise for an hour.
  • 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).
  • 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.
  • Allow dough to rise in the pan until about doubled in size.
  • 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.