Autumn harvest bread

Yield: 1 Loaf

Measure Ingredient
½ cup Carrots; diced, cooked, pureed
½ cup Canned pumpkin; or diced banana squash, cooked, pureed
½ cup Unsweetened applesauce
¼ cup Carrot water; the water from which you cooked the carrots
1½ cup Whole wheat flour
1½ cup Bread flour
1½ teaspoon Salt
1½ tablespoon Butter; or margarine
2 tablespoons Honey
¼ teaspoon Allspice; ground
2 teaspoons Red Star yeast


Place all ingredients in bread pan, press light crust setting, and press start. After baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Book's Note: Welcome in the fall season with this delightful bread that's a perfect combination of autumn's colorful fruits and vegetables. This tender, slightly tangy bread is delectable served with an orange butter. From Bread Machine Magic by Linda Rehberg and Lois Conway

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