In a large bowl, whisk together whole wheat flour, vital wheat gluten, salt, yeast, and stevia.

In a separate bowl, whisk together hot water and sugar until sugar is completely dissolved.

Then add to the liquids, pumpkin, vanilla and maple extract. Whisk until well combined.

Slowly add the liquid to the dry ingredients, gently mixing as you go. Ther will come a point where you need to mix the dough with wet hands, but do not knead.

Grease a 9x5 inch bread loaf pan with non-stick cooking spray and set aside (you can use an 8x5 inch pan, but it will be a much taller loaf).

Turn the dough out onto a non-stick surface, and flatten with hands until you form a rectangle that is about 1/2 inch thick and as wide as your bread loaf pan (preferably 9 inches).

Sprinkle your pumpkin pie spice evenly across your dough, using wet hands to pat it in, so that there are no dry spots.

Sprinkle your raisins evenly onto the dough as well.

Carefully roll your dough up like cinnamon roll dough and plop into your bread pan.

Remove plastic wrap and bake bread on center rack for 40 minutes.

Let cool for at least 2 hours before slicing into 20 slices with a bread knife.