Imbolg: Pumpkin Raisin Bread
2c. pumpkin puree
1 1/4c honey
4 eggs
1c. Milk
1 Tb oil
1 Tb cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
3 1/3c. whole wheat flour
1Tb baking soda
1c. raisins or sultanas
Whisk first 9 ingredients in a large mixing bowl. Mix together flour, baking soda and add to
mixture whisking until just blended. Do not overmix. Stir in raisins. fill non-stick loaf pans
(or lined/greased muffin tins-adjust cooking time accordingly) and bake 350* 30-35 min. Cool 15 min before removing.
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