Pumpkin Cornbread

Good grilled. Serve with soup or strong cheese. Freezes well.  This recipe makes a one pound loaf.

Ingredients:
1/2 lb. fresh pumpkin, peeled, deseeded, and cut into chunks
2 3/4 cups white bread flour
1 1/2 cups yellow cornmeal, plus extra for dusting
1 tsp. salt
1 heaping tsp. dried yeast
1 Tbs. superfine sugar
1 1/4 cups lukewarm milk
1/3 cup vegetable oil
1/2 cup raisins
1/2 toasted pumpkin seeds
1/2 tsp. ground cloves
1 1/2 tsp. baking soda

~ Heat oven to 400 F.
Lightly grease a large loaf pan.
Put the pumpkin in a roasting pan and roast in the oven for about 40 minutes, or until soft. When pumpkin flesh is soft, puree it and set aside. Turn off the oven.
Put flour, cornmeal, salt, yeast and sugar in a large bowl, and then add the milk. Mix with your hands until you have a smooth dough. Cover with a cloth and put the bowl in a warm place for an hour (or the dough has doubled in size). When the dough has risen, stir in all the remaining ingredients, including the pumpkin puree. Turn the mixture onto a board "floured" with cornmeal and knead for several minutes. Place the dough in a clean bowl, cover with a cloth, and leave to rise again in a warm place until the dough has doubled in size (about an hour). 
Heat the oven again to 400 F. 
Place the dough in the prepared pan and bake for 30-40 minutes, or until loaf sounds hollow when tapped on the bottom of the pan. Allow to cool on a wire rack.