The irresistible flavors of pumpkin and toasted nuts will delight your little ghosts and goblins. Eat warm by itself or top with butter, cream cheese or your favorite preserves.
Ingredients
4-1/2
to 4-3/4 cups all-purpose flour, divided
1/3
cup firmly packed brown sugar
2
envelopes FLEISCHMANN'S® RapidRise™ Yeast
1-1/2
teaspoons salt
1/2
cup evaporated milk
1/4
cup butter or margarine
1
cup canned pumpkin
2
large eggs
2/3
cup finely chopped pecans or walnuts, toasted
1-1/2
teaspoons pumpkin pie spice
1
egg white
1
tablespoon water
In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat milk and butter until very warm (120° to 130°F); stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in pumpkin, eggs and 1 cup flour. Beat 2 minutes at high speed. Stir in nuts, pumpkin pie spice and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each half to 12×7-inch rectangle. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal. Place, seam sides down, in 2 greased 8-1/2×4-1/2-inch loaf pans.
Cover; let rise until doubled in size, about 1 hour. Brush with egg white mixed with 1 tablespoon water. Bake at 350°F for 25 to 30 minutes or until loaves sound hollow when tapped. Remove from pans and cool on wire rack.
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