Fall harvest

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
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

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