Yield: 1 Servings
| Measure | 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 \N | Eggs |
| 1½ tablespoon | Butter |
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]