 Pumpkin-Nut Bread
Makes 2 loaves
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Image © ACH Food Companies, Inc.
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Pumpkin-Nut Bread
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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.
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Ingredients
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4-1/2
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to 4-3/4 cups all-purpose flour, divided
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1/3
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cup firmly packed brown sugar
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2
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envelopes FLEISCHMANN'S® RapidRise™ Yeast
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1-1/2
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teaspoons salt
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1/2
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cup evaporated milk
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1/4
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cup butter or margarine
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1
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cup canned pumpkin
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2
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large eggs
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2/3
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cup finely chopped pecans or walnuts, toasted
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1-1/2
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teaspoons pumpkin pie spice
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1
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egg white
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1
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tablespoon water
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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.
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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.
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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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© ACH Food Companies, Inc.
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Printed
from fbnr.com
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