On the outside, I try to project an image of having it all together. But underneath that, I'm kind of a disaster. Hence... the name of the site: GlossyVeneer. 
Usually pumpkin flavors seem to be reserved for the fall. But pumpkin is so healthy and we’ve been using it in all kinds of things lately. With a little bit of leftover puree, I decided to put together some pumpkin bread. Instead of a traditional quick bread though, I wanted to make a yeast bread that uses the pumpkin for a little extra flavor and moisture.
5/8 cup warm water
1/2 cup canned pumpkin
1/4 cup canola oil
1/4 cup nonfat dry milk powder
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1/8 teaspoon ground ginger
11 ounces white whole wheat flour (2 3/4 cup)
2 tablespoons wheat gluten
2 1/4 teaspoons active dry yeast
1. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select dough cycle. OR mix ingredients together in your machine of choice. Knead for the appropriate amount of time as dictated by your machine. Let the dough rise in warm, draft-free place until doubled in size.
2. Gently deflate the dough, shape into loaf and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).
