Pumpkin Bread #3

[Mike Muth]

Pumpkin Bread #3
Makes 2 loaves.
32 servings (1/2"  slice each)
90 Calories, 16 grams net carbs, and 1 gram fat per slice.

1 1/2 cups warm water (can use potato cooking water)
4 1/2 tsp dry active yeast (2 pkg)
1 15 oz can of pumpkin
2 Tbsp sugar
2 Tbsp melted, cooled butter
1 Tbsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/8 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
2 cups whole wheat flour
2 - 3 cups flour

In a mixing bowl, combine warm water and yeast.
Let stand while you prepare the other ingredients.
Use your mixer to puree the mashed potatoes in another bowl.
Add the sugar, butter, and salt to the pumpkin.
Blend well.
Add the pumpkin mixture to the yeast and water.
Blend well.
Add the whole wheat flour, 2 1/2 cups of all purpose flour, and the spices.
Mix well, adding flour as needed.
Turn dough out onto a floured surface.
Knead until dough is smooth and elastic, about five or six minutes.
Add flour as needed.
Place dough in a greased bowl (glass is best).
Turn the dough over so that the top is greased.
Let rise for 1 hour.
Punch dough down.
Divide the dough in half.
Shape each half into a loaf.
Place the dough in 4×8 inch loaf pans.
Brush a light coating of butter over the tops of the loaves.
Cover and let rise until doubled, 30 - 35 minutes.
Preheat the oven to 350° F.
Bake until lightly browned, about 50-60 minutes.
Remove from pans and cool on a wire rack.