 Pumpkin-Nut Bread
Makes 1 loaf (8 or 12 slices)
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Image © Publications International, Ltd.
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Pumpkin-Nut Bread
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The irresistible flavor of pumpkin pie pervades this light-textured nut bread.
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Ingredients
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1-POUND LOAF
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1/2
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cup canned pumpkin
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1/4
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cup milk
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1
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large egg
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1
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tablespoon butter or margarine
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3/4
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teaspoon salt
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1-1/2
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cups bread flour
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1/2
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cup whole wheat flour
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1/3
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cup coarsely chopped pecans or walnuts, toasted*
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2
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tablespoons packed brown sugar
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3/4
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teaspoon SPICE ISLANDS® Pumpkin Pie Spice
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1-1/2
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teaspoons FLEISCHMANN'S® Bread Machine Yeast
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1-1/2-POUND LOAF
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3/4
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cup canned pumpkin
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1/3
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cup milk
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1
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large egg
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1
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tablespoon butter or margarine
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1
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teaspoon salt
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2-1/3
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cups bread flour
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2/3
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cup whole wheat flour
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1/2
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cup coarsely chopped pecans or walnuts, toasted*
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3
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tablespoons packed brown sugar
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1
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teaspoon SPICE ISLANDS® Pumpkin Pie Spice
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2
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teaspoons FLEISCHMANN'S® Bread Machine Yeast
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*Toasting nuts brings out their full flavor and helps keep them crisp in breads. To toast nuts, spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. Bake the nuts at 350°F for 5 to 15 minutes or until lightly toasted, stirring several times and checking often. Be sure to cool the nuts before adding to the bread machine.
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Bread Machine Directions
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Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Add ingredients to bread machine pan in the order suggested by manufacturer, adding pumpkin with milk and nuts with flours. (Pumpkin varies in moisture content. If dough is too dry or stiff or too soft or slack, adjust dough consistency--see Adjusting Dough Consistency tip below.) Recommended cycle: Basic/white bread cycle; light or medium/normal crust color setting.
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Adjusting Dough Consistency
Bread machine dough is slightly stickier than hand-kneaded dough. 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. The machine cannot compensate for wide variations from the norm and may not bake the larger amount of dough thoroughly.
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© ACH Food Companies, Inc.
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Nutrients per Serving
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(1/12 of 1-1/2-pound recipe)
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Calories
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190
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Total Fat
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5 g
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Saturated Fat
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1 g
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Cholesterol
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21 mg
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Carbohydrate
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30 g
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Fiber
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2 g
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Protein
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6 g
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Sodium
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216 mg
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Printed
from fbnr.com
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