Title: Pumpkin Tea Ring
Categories: Diabetic Dessert Bread
Yield: 25 Servings

1	tb	Active dry yeast;
1/4	c	Warm water
1	c	Milk; skim
1/4	c	Vegetable oil;
2	tb	Sugar
1/2	ts	Salt
5	c	Whole wheat flour;
		(5 1/2 c)
16	oz	Pumpkin; canned
1	ts	Cinnamon
1/2	ts	Nutmeg
1/4	ts	Cloves
1/2	c	Dark raisins or currents;
2	tb	Margarine
2	tb	Honey;

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.

Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1 FRUIT EXCHANGE

CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144

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