Fall harvest bread

Yield: 1 Servings

Measure Ingredient
1 cup Water
3 cups White bread flour
2 tablespoons Dry milk
1½ teaspoon Salt
2 tablespoons Margarine
1 tablespoon Maple syrup
½ tablespoon Brown sugar
½ cup Pumpkin; canned
1 teaspoon Vanilla extract
¾ teaspoon Ground ginger
½ teaspoon Allspice
½ cup Pumpkin seeds; roasted
3 teaspoons Active dry yeast; or 1 1/2 t. fastrise

Be sure to use plain canned pumpkin, not the pie filling! 1) Remove bread pan; attach kneading blade.

2) Place all ingredients in bread pan in order listed.

3) Insert bread pan, close lid and plug in.

4) Select bread type (Oster) : Press select until the number 8 is displayed (Sweet Bread cycle).

5) Press start. Bread will be done baking in the number of hours indicated.

formatted by Russell Fletcher, cccwebauthor@... Per serving: 1986 Calories; 37g Fat (17% calories from fat); 64g Protein; 347g Carbohydrate; 2 mg Cholesterol; 3542mg Sodium NOTES : Makes a 2 lb loaf.

Recipe by: unknown, from rdpatrick@...

Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Nov 18, 1998, converted by MM_Buster v2.0l.

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