Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | WATER |
| 2 cups | WHITE BREAD FLOUR |
| 1 tablespoon | DRY MILK |
| 1 teaspoon | SALT |
| 1 tablespoon | BUTTER |
| ½ tablespoon | MAPLE SYRUP |
| ½ tablespoon | BROWN SUGAR |
| ¼ cup | CANNED PUMPKIN |
| ½ teaspoon | VANILLA EXTRACT |
| ½ teaspoon | GROUND GINGER |
| ¼ teaspoon | ALLSPICE |
| ¼ cup | PUMPKIN SEEDS |
| 1 teaspoon | FASTRISE YEAST -or- 2 tsp. ACTIVE DRY YEAST |
| \N large | LOAF: |
| 1 cup | WATER |
| 3 cups | WHITE BREAD FLOUR |
| 2 tablespoons | DRY MILK |
| 1½ teaspoon | SALT |
| 2 tablespoons | BUTTER |
| 1 tablespoon | MAPLE SYRUP |
| 1 tablespoon | BROWN SUGAR |
| ½ cup | CANNED PUMPKIN |
| 1 teaspoon | VANILLA EXTRACT |
| ¾ teaspoon | GROUND GINGER |
| ½ teaspoon | ALLSPICE |
| ½ cup | PUMPKIN SEEDS |
| 1½ teaspoon | FASTRISE YEAST -or- 3 tsp. ACTIVE DRY YEAST |
REG LOAF
Be sure to use plain canned pumpkin, not pie filling! This reminds me of a sweet squash bread, crunchy, too! Posted to TNT Recipes Digest by rdpatrick@... (Robert D. Patrick) on Feb 19, 1998