Pumpkin-pie bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Active dry yeast |
| 9 | tablespoons | Sugar |
| ½ | teaspoon | Ginger |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Lemon peel; dried |
| ¾ | cup | Whole-wheat flour |
| 1 | teaspoon | Salt |
| 2¼ | cup | Bread flour |
| ¼ | cup | Canned pumpkin; (or squash) |
| 2 | tablespoons | Canned pumpkin |
| 3 | ounces | Orange juice |
| 3 | ounces | Warm water |
| 2 | Eggs | |
| 1½ | tablespoon | Butter |
Directions
Most of our bread eaters like a lighter consistency bread so I substitute the wheat flour with bread flour. I cut back on the sugar a bit and use egg whites (less fat and calories). This makes a wonderfully light loaf that has a sweet pumpkin zip ...
Experiment by adding raisins, nuts and/or seeds ....
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Great Bread Machine Recipes" by Norman A. Garrett NOTES : I've had lots of compliments and requests for more.
Voted by our "bread consumers" as the best 2 recipes for sweet breads. [See also Grape Nuts Bread]