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Pumpkin Nut Bread Recipe

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Here is an easy recipe for a yeasted pumpkin nut bread that can be made completely in your bread machine. You might also like to try the conventional version of this recipe and make the loaf in the shape of a pumpkin.

Ingredients:

3/4 cup plus 1 1/2 tablespoons canned pumpkin*
1/3 cup plus 2 tablespoons evaporated milk
1 large egg
3 tablespoons butter or margarine
1 teaspoon salt
3 cups bread flour
1/2 cup coarsely chopped pecans or walnuts, toasted
1/4 cup firmly packed brown sugar
1 teaspoon pumpkin pie spice
2 teaspoons bread machine yeast

Directions:

Add ingredients to bread machine pan in the order suggested by manufacturer, adding pumpkin with milk and nuts with flour.

Recommended Cycle: Basic/white bread cycle; light color setting, if available.

*Pumpkin varies in moisture content. If dough is too dry or stiff or too soft or slack, adjust dough consistency. After mixing for a few minutes, the ingredients should turn into a dough that forms a soft, smooth ball around the blade. If your machine seems to be straining or if the dough appears too dry or stiff, add more liquid in 1-teaspoon increments to achieve the proper consistency. If the dough seems too soft or slack, add additional bread flour in 1-teaspoon increments until the proper consistency is reached. Do not add more than 3 to 4 tablespoons of liquid or flour.

Nutritional Information:
Per Serving:
Serving size : 1 / 10 of recipe (1-pound loaf); 1 / 12 of recipe (1 1 / 2-pound loaf)
Calories : 180 210
Total fat : 6 g 7 g
Saturated fat : 2 g 2.5 g
Cholesterol : 25 mg 25 mg
Sodium : 240 mg 270 mg
Carbohydrates : 26 g 32 g
Dietary fiber : 2 g 2 g
Protein : 5 g 5 g

Source: Photo and recipe courtesy of © 2008 ACH Foods. All Rights Reserved.

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