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