Bread: Something New and Different: Pumpkin Raisin Bread

So yesterday, I experimented with not one, but two new bread recipes. The first one, which was a hit, was Cottage Cheese and Chive Bread. That received huge raves at dinner last night. After dinner I decided I wanted to make Applesauce Walnut Bread....minus the walnuts. Well, I looked in my pantry and amazingly I was out of applesauce. A rare and sad moment! (I really should can my own this year!) However, I noticed that I had a can of Pumpkin that needed to be used up. So I decided to experiment! The results: AMAZING!
If you would like to try it in your bread machine, here is my recipe:

3/4 cup pumpkin
3/8-1/4 cup warm water
3 T butter or margarine
1 large egg or 2 small eggs
1 t salt
4 cups bread flour (I use regular flour and it turned out just fine.)
1/4 cup brown sugar
1 and 1/4 t cinnamon ( I think it could use a little more cinnamon, so you might experiment with that.)
1/2 t baking soda
2 teaspoons active dry yeast
large handful (or two, depending on how much you like) of raisins

1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Form a well with your finger to hold the yeast and put the yeast in the well.
4. Shut lid.
5. Use Sweet setting on your machine, if you can.
6. Loaf size is 1.5 pounds.
7. START 

ENJOY!!!

In the words of my 6yo, "That's a keeper recipe!"

And my 9yo, "Mom, next time you make bread, you are making more of that!"