Pumpkin Bread

• 12 cup water, lukewarm
• 2 teaspoons sugar
• 1 tablespoon dry yeast
• 14 cup sugar
• 14 cup molasses
• 2 teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 teaspoons ginger
• 12 teaspoon ground cardamom
• 1 cup canned pumpkin
• 2 eggs, beaten
• 1 cup milk, scalded and cooled to lukewarm
• 12 cup cooking oil
• 8 cups all-purpose flour, approximately
• 1 cup seedless raisin
• 1 tablespoon melted butter

1. Measure water into a large mixing bowl; add 2 teaspoons sugar and stir to dissolve, then sprinkle yeast over water and let stand for 10 minutes and.
2. Stir well.
3. Add 1/4 cup sugar, molasses, salt, spices, pumpkin, and eggs.
4. Beat very well with a wooden spoon to blend.
5. Stir in milk, oil, and half the flour and beat well with wooden spoon; stir in raisins.
6. Add enough of remaining flour to make a firm dough that is easy to handle.
7. Turn onto floured board and knead until smooth and elastic.
8. Put in greased bowl, cover with a damp cloth, and let rise in a warm place until double, about 1-1/2 hours.
9. Punch down and rise again until nearly double, about 30 minutes.
10. Divide in two and shape each into a loaf, put in pans and let rise until double.
11. Brush with butter.
12. Bake in 375F oven for 40-50 minutes.

water, sugar, yeast, sugar, molasses, salt, cinnamon, nutmeg, ginger, ground cardamom, pumpkin, eggs, milk, cooking oil, flour, seedless raisin, butter

Taken from www.food.com/recipe/pumpkin-bread-300541 (may not work)