Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    active dry yeast
     1/4  cup           warm water
   1      cup           milk -- skim
     1/4  cup           vegetable oil
   2      tablespoons   sugar
     1/2  teaspoon      salt
   5      cups          whole wheat flour
                        (5 1/2 c)
  16      ounces        pumpkin -- canned
   1      teaspoon      cinnamon
     1/2  teaspoon      nutmeg
     1/4  teaspoon      cloves
     1/2  cup           dark raisins or currents
   2      tablespoons   margarine
   2      tablespoons   honey

Preparation:

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.