Whole Wheat Pumpkin Bread

This is a quick attempt to make whole wheat pumpkin bread with my puree pumpkin supply. Also, my sourdough starter isn't as up to snuff as I would like it to be, unfortunately.

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Whole Wheat Pumpkin Bread

1 c warm water
1-2 Tbs dry yeast
1 c white flour

Mix until even in a bowl, allow to rest

2-3 cups puree'd pumpkin
2-3 Tbs molasses
about 1/3 cup honey
3-4 Tbs pumpkin spices (cloves, cinnamon, ginger, nutmeg, etc.)
6 Tbs butter
1 & 1/2 Tbs salt

Add to a small or medium pan, heat at medium until butter is melted and mixture is warm. Blend starter and pumpkin mixture in a large mixing bowl.

1-2 cups white flour
3-5 cups wheat flour

Gradually add flour and mix until you have a soft but not particularly wet dough. You can also make a sweeter, whiter loaf or a heavier, heartier, whole wheat loaf. Allow to rest at least thirty minutes, then turn out and knead until smooth. Separate into loaves (three medium loaves, or two rounds; I am doing a small braid and a full loaf) and shape, place on greased sheet or loaf pan, allow to rise for about thirty minutes or until size has doubled, then bake at 350 F for (probably) 30-40 minutes (they're in the oven now). Hopefully it turns out!