• Grease or spray two loaf pans (the original called for 8×4 inch pans, I only have 10×5 inch pans – they worked fine) with non-stick spray and sprinkle with cornmeal, shuffling the pan around so the cornmeal coats all the sides. Dump the excess.
• In the bowl of your electric mixer (fitted with the beater attachment), combine whole wheat flour, yeast, pumpkin pie spice and baking soda. Add in milk, pumpkin, honey, olive oil and water, beating on low speed until combined, about 30 seconds. Increase the speed to medium-high and beat for 3 minutes, scraping down the sides if necessary. Decrease speed to low and add in remaining flour and salt, mixing until just combined – do not overmix, do not knead. The dough will be sticky. Divide batter equally into two loaf pans and sprinkle the tops with cornmeal. Cover and let rise in a warm place until doubled in size, about 45-60 minutes.
• After about 30 minutes of the dough rising, preheat oven to 375 degrees. Bake loaves for 35 minutes, or until tops are golden brown. Remove from the oven and immediately remove from pans, setting aside to cool. We like the best toasted – you really get all the nooks and crannies!

butter

• Combine all ingredients together in a bowl and stir until well combined. Spread on warm toast. Store at room temperature for a day or two, or store in the fridge for a few weeks – not that it would ever last that long.