This Pumpkin Nut Bread is a celebration of the Fall Harvest.
You can make this bread completely in your bread machine for a wonderful loaf of yeast pumpkin bread. Or, the dough can be made in the bread machine and then shaped into a loaf or festive pumpkin shape and then baked in a conventional oven. To make preparation really easy, I used a combination of both methods.
Pumpkin Nut Bread Recipe
The recipe for this bread is courtesy of ACH Foods.
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:
To make the bread completely in the bread machine, add the ingredients to bread machine pan in the order suggested by manufacturer, adding pumpkin with milk and nuts with flour. Then select the appropriate cycle and crust setting, Press Start and you’re all set!
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.
Or, if you prefer, make the dough in the bread machine like I did.
Add the liquid ingredients to the bread machine pan. Add dry ingredients on top of liquid ingredients and make a well for the yeast. Make the dough, then follow the instructions for shaping below:
For a pumpkin-shaped loaf:
Set aside a 1-inch square from each. Roll each half to 10 x 11-inch oval. Place 1-inch square on top of pumpkin as stem.
Set aside a 1-inch square from each. Roll each half to 10 x 11-inch oval. Place 1-inch square on top of pumpkin as stem.
With side of wooden spoon, make 4 symmetrical curved creases from top to bottom of oval to resemble a pumpkin.
Cover; let rise until doubled in size, about 1 hour. Brush with egg white mixed with 1 tablespoon water.
Bake at 350oF for 25 to 30 minutes or until done. Remove from pans and cool on wire rack. Drizzle with Powdered Sugar Glaze, if desired. I didn’t drizzle with the glaze. The bread doesn’t need it.
Happy Baking!
Cathy
Cathy
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