Ingredients

1 package dry yeast
1/4 cup warm water
1 cup pumpkin, cooked or canned
1 tablespoon sugar
1 tablespoon margarine
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup egg substitute
1/2 teaspoon Sweet 'n Low
3 1/2 cups flour
1/4 cup golden raisins

Directions

Dissolve yeast in 1/4 cup of lukewarm water. In a saucepan, heat pumpkin to lukewarm. Add sugar, sweetener, margarine, baking soda and salt. Mix well. Add egg substitute, and beat with fork or hand mixer for 30 seconds.

Add dissolved yeast to pumpkin mixture. Add raisins. Gradually add flour. Knead the dough for about four minutes. Place in a bowl that has been sprayed with vegetable cooking spray and cover. Put in a warm place to rise to double its original size. Knead the bread lightly and place in sprayed loaf pan. Allow to rise again to double its size. Bake in a pre-heated 350-degree oven for 35 to 40 minutes. Test for doneness with a toothpick (if inserted toothpick comes out clean, the bread is done). This bread has a hard, brown, outside crust, with a bright mustard yellow inside. Yield: 16 slices.