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I just tossed the rest of my last E series bread out the window for the birds to eat it. It had too much spice. So this time I dropped the nutmeg and added allspice. I also added some more pumpkin since it's a pretty subtle flavor. Here's the recipe:

• ½ c. warm water
• 6 tbsp. canned pumpkin (↑)
• 1 tsp. molasses
• 1 tsp. yeast
• 1 tsp. salt
• ½ c. all-purpose flour
• 1 c. whole wheat flour*
• 1 tsp. ginger (↑)
• 1 tsp. cinnamon (↑)
• ½ tsp. ground cloves
• ½ tsp. allspice (+)
• 1 tbsp. pumpkin seeds

* I added more until it wasn't so wet-looking.

Hmm. Looking at the recipe now, I wonder if I should have used half as much of each spice. Still, it is very edible. I've eaten just about half the loaf since I baked it a few hours ago. It's really good toasted with butter. Rikki said it'd be a good Thanksgiving bread.