Yield: 1 Loaf
| Measure | Ingredient |
|---|---|
| 1 cup | Water |
| 3 cups | White bread flour |
| 2 tablespoons | Dry milk |
| 1½ teaspoon | Salt |
| 2 tablespoons | Butter |
| 1 tablespoon | Maple syrup |
| ½ tablespoon | Brown sugar |
| ½ cup | Pumpkin, canned |
| 1 teaspoon | Vanilla extract |
| ¾ teaspoon | Ginger, ground |
| ½ teaspoon | Allspice |
| ½ cup | Pumpkin seeds |
| 1½ teaspoon | Yeast, fast rise or machine or - |
| 3 teaspoons | Yeast, active dry |
| \N \N | Success Hints |
| \N \N | ------------- |
Source: Electric Bread
Rather than sweet, this loaf is a full-bodied squash bread, reminiscent of acorn squash. The pumpkin seeds are a wonderful, distinctive touch; they give the bread crunch along with a special taste of autumn.
Be sure to use plain canned pumpkin (not pumpkin pie filling).
Use regular or rapid bake cycle.