Yeasted Pumpkin Bread

• 1 tablespoon yeast
• 1/2 cup warm water (about 110 degrees F)
• 1 teaspoon salt
• 2 teaspoons caraway seed (optional)
• 2 - 4 tablespoons molasses (depending on how sweet you like your bread)
• 1 cup canned pumpkin
• 3 cups all purpose flour (or 3 cups whole wheat flour with 2 tablespoons vital wheat gluten)

1. 1. Dissolve the yeast into the water. Stir in the salt, optional caraway seed and molasses. Add in the pumpkin and stir.
2. 2. Next, add the flour and knead for 5-8 minutes.
3. 3. Rise until double in an oiled bowl covered with a damp towel in a warm place.
4. 4. Punch down the dough and give it about 4 more kneads. Shape it into an oiled loaf pan. Cover with a damp towel and allow to rise until double.
5. 5. Bake in a preheated 400 degree oven for 35 minutes. Remove from the pan and allow to cool.
6. Variations:
7. 1. Use brown sugar instead of the molasses.
8. 2. Add a 1/2 teaspoon of cinnamon (instead of the caraway seed.)
9. 3. Stretch the dough into a rectangle and sprinkle with cinnamon sugar and roll. Place in a loaf pan and follow with the above directions.

yeast, warm water, salt, caraway, molasses, pumpkin, flour

Taken from www.epicurious.com/recipes/member/views/yeasted-pumpkin-bread-50154907 (may not work)