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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beehive Pumpkin Bread

Date Added: January 27, 2013


3 1/4 Cups All-Purpose Flour (to 3 3/4 cups)
2 Packages Dry Yeast preferably red star
1/4 Teaspoon Ground Ginger (optional)
1/4 Teaspoon Ground Nutmeg ;
1/8 Teaspoon Ground Cloves (to 1/4 tsp)
1/4 Cup Milk (evaporated is best)
1/4 Cup Brown Sugar Packed (up to 1/2)
2 Tablespoons Butter or margarine
1/2 Teaspoon Salt (to taste)
1/2 Cup Canned Pumpkin
3/4 Cup Raisin soaked for an hour in:
1 Unit Milk (evaporated is best)
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1. In a large mixing bowl stir together 1 1/2 cups of the flour, yeast, ginger, nutmeg, and cloves; set aside.

2. In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just till warm (120 - 130 F) and margarine is almost melted.

3. Add to the flour mixture; add pumpkin. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.

4. Beat on high speed for 3 minutes. Using a spoon, stir in raisins and as much of the remaining flour as you can.

5. Turn dough out onto lightly floured surface.

6. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).

7. Shape into a ball. Place in a lightly greased bowl; turn once to grease the surface.

8. Cover and let rise in warm place till double (30 to 45 minutes).

9. Punch dough down. Turn out onto a lightly floured surface.

10. Cover and let rest 10 minutes. Lightly grease an 8x4x2\" loaf pan.

11. Shape dough into a loaf; place in the prepared pan.

12. Cover and let rise till double (25 to 30 minutes).

13. Brush top with milk. Bake in a 375 F oven for 35 to 40 minutes or till loaf sounds hollow when tapped.

14. If necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning.

15. Remove from pan. Cool on a wire rack. Makes 1 loaf (16 slices).

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Yeast, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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