Pumpkin Bread (with yeast)

2 1/2 cups bread flour
1/2 cup whole wheat flour
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 tsp salt
2 Tbsp honey
2 Tbsp vegetable oil
2/3 cup pumpkin (canned), or any winter squash cooked and mashed (acorn, butternut, etc.)
3/4 cup water
1 1/2 tsp yeast

Bake on basic cycle, medium loaf.

Source: Melissa (originally from The Bread Machine Cookbook)

Note: Can omit allspice and increase cinnamon to 1 1/4 tsp and cloves to 1/2 tsp.

Try #?? - February 21, 2011
I've made this bread several times already, with amazing results (delicious and a crowd pleaser!), and this time I played with the flour a little bit - 2 cups bread flour and 1 cup whole wheat flour. It came out great, rose just as well, and we couldn't tell a difference in the taste.

I've so far only used fresh pumpkin (cooked and mashed, freezes well) to make this bread, and it's come out awesome every time. Also, this bread is especially delicious toasted and with butter.