Pumpkin Bread (Not Cake)

A winning recipe I invented two days ago. I used pumpkin that I had previously frozen and thawed. I worked just fine.

Pumpkin Bread (Not Cake)

Loaf Ingredients:1 cup mashed pumpkin (skin and all)
1 cup water
1 tbsp honey
2 tsp yeast
3 1/2 cups bread flour
1 tsp salt

Directions:
1) Boil the pumpkin and blend it up. Cool it to finger warm.
2) Dissolve honey into water and add yeast to proof.
3) Add pumpkin, salt, and water mixture to a mixing bowl and mix together.
4) Add flour to mixing bowl with salt and pumpkin mixture. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves: 
    Bake in preheated oven at 350 F for 25 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off. 

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.