Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb active dry yeast
1/4 c warm water
1 c milk; skim
1/4 c vegetable oil
2 tb sugar
1/2 ts salt
5 c whole wheat flour
1 (5 1/2 c)
16 oz pumpkin; canned
1 ts cinnamon
1/2 ts nutmeg
1/4 ts cloves
1/2 c dark raisins or currents
2 tb margarine
2 tb honey

Soften yeast in the water. Combine the milk, oil, and salt in a
large bowl with 2 cups of the flour. Add yeast mixture, pumpkin,
cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more cups
of flour. Beat. Transfer to an oiled bowl, cover with damp towel, and
let raise in in a warm place until doubled in bulk (about 1 hour).
Punch down dough and turn onto a lightly flour surface and knead in
the remaining flour to make a smooth elastic dough, about 5 minutes.
Melt the margarine and honey together in a saucepan. Break off
2-inch of the dough and shape into balls. Dip the honey mixture.
Place in an oiled 10-inch tube pan. Cover and let raise until doubled
(about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10
minutes before removing from the pan. Serve warm.

Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1
FRUIT EXCHANGE

CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144

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