Trinidad Pumpkin Bread

A regular bread, not the sweet, cakelike type. Adapted from Breads of the World. Prep time includes rising time. Canned pumpkin is not recommended for this recipe.

• Ready In: 2 hrs 30 mins
• Yields: 2 loaves

Ingredients

• 2 1⁄4 teaspoons active dry yeast
• 1⁄2 cup water, lukewarm
• 1  teaspoon sugar
• 2  teaspoons salt
• 2  tablespoons molasses
• 1  cup  mashed pumpkin (or puree)
• 1⁄4 teaspoon ground cloves
• 4 -4 1⁄2 cups flour

Directions

1. Combine yeast, water and sugar. Let stand 5 minutes.
2. Stir in salt and molasses.
3. Stir in pumpkin and cloves.
4. Slowly add flour, cup by cup, until the dough becomes stiff enough to knead.
5. Place on a lightly floured surface and knead until smooth and elastic, about 10 minutes.
6. Place in a large greased bowl.
7. Cover and let rise in a warm place until doubled in bulk, about 45 minutes.
8. Punch down and knead again for a few minutes.
9. Divide dough in two, and place each piece in a greased 8"x4" loaf pan.
10. Cover and let rise about 45 minutes more.
11. Preheat oven to 400°F.
12. Bake until crust is golden and loaves sound hollow when tapped, 35-40 minutes.