Ingredients

1 Tbsp. active dry yeast
1/4 C. warm water
1 C. skim milk
1/4 C. vegetable oil
2 Tbsp. sugar
1/2 tsp. salt
5 to 5-1/2 C. whole wheat flour
16 oz. canned pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 C. dark raisins or currents
2 Tbsp. margarine
2 Tbsp. honey

Cooking Instructions

Soften yeast in water. Combine milk, oil, and salt in a large bowl with 2 C. of flour. Add yeast mixture, pumpkin, cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more C. of flour. Beat. Transfer to an oiled bowl, cover with damp towel, and let rise in a warm place until doubled in bulk, about 1 hour. Punch down dough and turn onto a lightly flour surface. Knead in remaining flour to make a smooth elastic dough, about 5 minutes. Melt margarine and honey together in a saucepan. Break off 2-inch pieces of dough and shape into balls. Dip in honey mixture. Place in an oiled 10-inch tube pan. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F. for 50 to 60 minutes. Cool 10 minutes before removing from pan. Serve warm.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)