Mix water, yeast, oil, pumpkin and honey in a large mixing bowl. (I use my kitchen-aid bowl.) Let sit for 5-10 minutes until yeast is frothy.
Next, add egg, powdered milk, salt, and 1 cup wheat flour. Mix well.
Add remaining wheat flour and mix until well combined. Let mixture rest for 3-4 minutes.
Using a dough hook in a stand mixer or by hand, add one cup of white flour at a time and knead until dough is smooth, elastic, and not too sticky. (You may need to add a tiny bit more flour. I sometimes add ¼ cup more whole wheat flour.) It is okay for it to be a little sticky, though.
Cover and let rise in a warm place for an hour or until dough has doubled in size.
When dough has doubled in size, punch it down and divide into two or three loaves. (If you want really large loaves, divide into two. If you want smaller loaves, divide the dough into three.)
Form into loaves and place them into greased bread pans. Cover and let rise 30-40 minutes or until doubled in size.
While loaves are rising, preheat oven to 350 degrees. If baking three small loaves, bake for 30-35 minutes. If making large loaves, bake for 45 minutes or until bread is a nice light brown on top, and you can also lift a loaf out of the pan carefully to see if the bottom is browned as well.
When bread is finished baking, take out of pans and place on a cooling rack. You can rub a little butter on the top of the loaf if you want.
Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/delicious-whole-wheat-sandwich-bread-made-with-pumpkin-puree/