Begin by mixing 2 tablespoons of dry active yeast with 1/2 cup of warm milk and 1 teaspoon of granulated sugar in a small bowl. Let this rest for approximately 5 minutes until it becomes foamy.

In a separate mixing bowl, combine the wet ingredients – 2 beaten eggs, 1/4 cup melted butter, 1/4 cup granulated sugar, 2 tablespoons of molasses, and 2 tablespoons of honey. Add 1/3 cup of canned pumpkin and whisk all the ingredients together until they are well combined.

In a large mixing bowl, combine the dry ingredients – 4 cups of all-purpose flour, 4 cups of bread flour, 1 cup of vital wheat gluten, 1/2 teaspoon of salt, and 3 tablespoons of ground cinnamon. Use a whisk or electric mixer to ensure that all the dry ingredients are thoroughly mixed.

Slowly pour the wet mixture into the bowl of dry ingredients and use a wooden spoon to mix until a dough forms. If the dough is too dry, add warm milk a tablespoon at a time. Conversely, if it is too wet, add flour in small increments until desired consistency is reached.

Knead the dough on a floured surface for approximately 5 minutes, or use an electric mixer with a dough hook attachment. The dough should become smooth and elastic.

Using a rolling pin, flatten the dough until it is about 1/2 inch thick. Sprinkle on top of the flattened dough 1/2 cup of pecan meal, 1/4 cup of chopped walnuts, and a mixture of 1/4 cup each of dark raisins, golden raisins, dried cherries, dried cranberries, and chopped dried apples.

Roll the dough tightly into a log shape, incorporating all the nuts and fruits inside. Place the rolled dough in a greased loaf pan (9×5 inches). Cover the pan with a clean kitchen towel and let it rise in a warm place for approximately 30 minutes. While the dough is proofing, preheat your oven to 350°F (175°C). Once the dough has risen, brush the top of the bread with melted butter and sprinkle some granulated sugar on top for added flavor.

Bake the bread for 50 minutes until it is golden brown and makes a hollow sound when tapped on the bottom.

Let the bread cool for about 15 minutes before slicing and serving. This Cinnamon Raisin Nut Bread can be enjoyed as a delicious breakfast or snack, and can also be toasted and topped with butter or jam for added flavor.