Well, this was interesting! I had some leftover canned pumpkin in the freezer and also wanted to use my cornmeal, though it wasn't marked stone-ground. The dough seemed a quite dry at first, and I added 1/2 cup water. With that, I was able to make a fairly soft kneadable dough. I followed the recipe otherwise, except for using half honey and half molasses. The bread is predictably fairly dense, but is tender. I think it will be good for sandwiches sliced thin. I'm not sure the honey was a good idea. If I had used all molasses, the flavor might have been stronger. Or perhaps a little more salt would have helped. What I'm saying is that, although the bread will be enjoyed, I think the flavor could have been improved on a little. Thank you for sharing this recipe with us. It certainly seems good for the health.