Pumpkin-Nut Bread
The irresistible flavor of pumpkin pie pervades this light-textured
nut bread.
| 1-POUND LOAF | INGREDIENTS | 1 1/2-POUND LOAF |
| 1/2 cup | canned pumpkin | 3/4 cup |
| 1/4 cup | milk | 1/3 cup |
| 1 | large egg | 1 |
| 1 tablespoon | butter or margarine | 1 tablespoon |
| 3/4 teaspoon | salt | 1 teaspoon |
| 1 1/2 cups | bread flour | 2 1/3 cups |
| 1/2 cup | whole wheat flour | 2/3 cup |
| 1/3 cup | coarsely chopped pecans or walnuts, toasted (see How to Toast Nuts tip below) | 1/2 cup |
| 2 tablespoons | packed brown sugar | 3 tablespoons |
| 3/4 teaspoon | SPICE ISLANDS Pumpkin Pie Spice | 1 teaspoon |
| 1 1/2 teaspoons | FLEISCHMANN'S Bread Machine Yeast | 2 teaspoons |
Directions
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
color setting.
Adjusting Dough Consistency: After mixing for a few minutes, the ingredients should turn into a smooth ball around the kneading blade. If the dough appears too stiff or too soft, add more liquid or flour in 1 teaspoon increments, until the proper consistency is reached. Do not add more than 3 to 4 tablespoons liquid or flour. The machine can not compensate for wide variations and may not bake the larger amount of dough thoroughly.To toast nuts: Spread chopped nuts in a shallow baking pan large enough to accommodate a single layer. Bake nuts at 350oF for 5 to 15 minutes or until lightly toasted, stirring several times and checking often.
To toast nuts: Spread chopped nuts in a shallow baking pan large enough to accommodate a single layer. Bake nuts at 350oF for 5 to 15 minutes or until lightly toasted, stirring several times and checking often.
Pumpkin Melt in Your Mouth Biscuits
1-1/2 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/4 cup sugar
1 tsp. cinnamon
1/2 tsp nutmeg
1/4 tsp. allspice
1/3 cup butter, cold
3/4 cup pureed pumpkin (cooked or canned)
3/4 cup milk
Preheat oven to 450 degrees F. Sift flour into mixing bowl. Stir in remaining dry ingredients. Cut in butter with a pastry blender until mixture is crumbly. Stir in pumpkin and milk to form a soft dough.
Roll out on floured surface to1/2-inch thickness. Cut out biscuits with biscuit cutter. Place on greased baking sheet. Bake for 15 to 20 minutes.
Makes 24 to 30 biscuits, depending on dough texture and cutter size
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