Double pumpkin bread

16 Servings

Ingredients

Quantity Ingredient
Large Loaf:; (small loaf:)
2¼ teaspoon Active Dry Yeast; (1 1/2 t)
1⅔ cup Bread Flour; (1 C + 2 T)
1½ cup Whole-Wheat Flour; (1 C)
3 tablespoons Powdered Milk; (2 T)
3 tablespoons Brown Sugar; (2 T)
1½ teaspoon Ground Ginger; *NOTE, (1 t)
1½ teaspoon Nutmeg; grated, (1 t)
1½ teaspoon Ground Cinnamon; (1 t)
1½ teaspoon Salt; (1 t)
1 tablespoon Wonderslim; **NOTE, (1/2 T)
¾ cup Pumpkin, Canned; (1/2 C)
¾ cup Water; PLUS 3 T, (1/2 C + 2 T)
¾ cup Pumpkin Seeds, Roasted; shelled, (1/2 C)

Directions

* NOTE: I used the amount of ginger called for and I liked it but my husband would have prefered it a little less gingery.

**NOTE: Original recipe called for 1½ T vegetable oil for the large and 1 T for the small.

Add all ingredients except the pumpkin seeds in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.

At the beeper (or at the end of the first kneading in the Panasonic or National), add the pumpkin seeds.

Spread the slices with cream cheese, cottage cheese or butter if you want.

It was really good just plain.

This is wonderful...I made the small loaf and it sure didn't last long.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg Posted to Digest bread-bakers.v096.n053 Date: Wed, 30 Oct 1996 20:48:55 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 125.3

Fat 1.6g

Carb 24g

Fib 2.4g

Pro 4.6g

Sod 209mg

CFF 11⅒%

Related recipes