A great bread to serve with soup, and it makes good toast!

Taos Pumpkin Bread

1 1/2 cup warm water
1 tablespoon dry yeast
2 tablespoons olive oil
1/2 cup brown sugar
2 large eggs
1 cup pumpkin puree, canned or homemade
1 tablespoon salt
1/2 cup fine cornmeal, or masa harina
5 1/2 to 6 cups flour
3 tablespoons each cornmeal and unbleached flour for sprinkling

1. Dissolve yeast in water, let set a few minutes until foamy.
2. Add sugar, eggs, pumpkin, salt, cornmeal and 2 cups of the flour. Mix.
3. Slowly add the rest of the flour, and turn out onto a bread board.
4. Knead until smooth and elastic. You may have to add a bit more flour.
5. Let rise in a greased container, then form two large round loaves or 4 small ones.
6. Let rise until double in size, then slash the top of the loaves and dust on the cornmeal and flour.
7. Bake in a 450º oven for 20 minutes.

The loaves in the photo are one half of this recipe, which came from a book called Breads of the Southwest, by Beth Hensperger.