Marilyn Mulgrew of Rochester, New York, created this prize-winning recipe. Marilyn says, "This is the perfect bread for any occasion. It has a savory flavor that compliments almost any meal."

Yield: Two 1 1/2 -pound loaves

Ingredients:

1/2 cup warm water
2 packages (1/4 ounce each) dry active yeast
1 cup warm low-fat milk (or substitute)
2 tablespoons melted canola margarine
1/2 cup maple syrup
1 egg, beaten (or substitute)
3 cups whole-grain spelt flour
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon sea salt
1 can (1 pound) pumpkin
3 cups while spelt flour

Preparation:
Place the water in a 1-quart bowl, and sprinkle with the yeast. Stir once or twice, and set aside for 5 to 10 minutes.
Combine the milk, margarine, maple syrup, and beaten egg in a 2-quart bowl. Set aside.
Combine the whole-grain flour, spices, and salt in a 3-quart bowl. Stir in the yeast mixture, the milk mixture, and the pumpkin, and mix thoroughly. Add the white flour, a little at a time, until a dough is formed.
Turn the dough onto a lightly floured board, and knead for 3 to 4 minutes, or until the dough is slightly elastic. Cover with a clean kitchen towel, and let rise on the board in a warm place for 1 to 2 hours, or until the dough has doubled in size.
Punch down the dough, and divide it in half. Shape each half into a loaf, either round or oblong, and cover. Let the loaves rise in a warm place for 1 to 2 hours, or until doubled in size.
Preheat the oven to 350 degrees F, and lightly coat a 17-x-11-inch baking sheet with nonstick cooking spray. Place the loaves on the baking sheet, spacing them about 3 inches apart, and bake for 45 minutes, or until the loaves sound hollow when tapped. Allow the loaves to cool on the sheet for 10 minutes. Transfer the loaves to a wire rack, and cool completely before slicing and serving.