Pumpkin Spice Bread

Extenuating circumstances have kept me from posting for a few days, but fear not!  I have been hard at work, ruminating on all sorts of wonderful bread ideas for the fall.  Sweet quick breads are one of the most common outlets for all of that pent-up baking zeal.  My hope is to throw a few less-sweet alternatives into the mix.  After all, it isn't just about the sugar is it?

This bread literally made my house smell like I was baking a pumpkin pie, and I appreciate the fact that it looks so pretty!  Try it toasted for breakfast with a little bit of honey, molasses, or pumpkin butter on top.

Pumpkin Spice Bread

2 Tbsp. oil
2 Tbsp. honey
2 eggs, beaten
1 c. canned pumpkin
1/4 c. water
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. yeast
1 tsp. salt
1 c. whole wheat flour
2+ c. white bread flour

Combine together all of the wet ingredients in the bottom of a mixer bowl.  Add the spices, yeast, salt, and whole wheat flour.  Mix thoroughly.  Add the white bread flour one cup at a time (plus extra if necessary) until the dough balls up on the mixer dough hook.  Turn onto a floured surface and knead in extra flour until the dough is a nice consistency and not too sticky.  Let rest, covered, for 15 minutes.  Knead again, for a few minutes more, then let the dough rise for one hour.  Shape the dough into a loaf and let rise one hour.  Brush milk on the top of the loaf and decorate with pumpkin and flax seeds.  Bake at 400 °F for 10 minutes, then reduce the heat to 375 °F for the last 20 minutes.  Let cool on a wire rack.