Autumn Pumpkin Seed Bread (Bread Machine)

Submitted by ratherbeswimmin

"For mom's fall baking; make sure the pumpkin puree is at room temperature or the loaf will be short and heavy. If using fresh pumpkin, make sure it has the same consistency as canned"

 

• Ready In: 3hrs 20mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 1/2 pound loaf

• 1⁄3 cup water
• 2⁄3 cup canned pumpkin puree
• 1 egg
• 1⁄4 cup nonfat dry milk
• 1 teaspoon salt
• 1⁄4 cup packed brown sugar
• 2 tablespoons vegetable oil
• 3⁄4 cup whole wheat flour
• 2 cups bread flour
• 1⁄3 cup pumpkin seeds, toasted
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1 3⁄4 teaspoons bread machine yeast or 1 3/4 teaspoons instant yeast

directions

1. Measure ingredients into baking pan in the order recommended by the manufacturer.
2. Insert pan into the oven chamber.
3. Select Whole Wheat Cycle.
4. Remove bread immediately from oven when baking cycle is complete.
5. Cool on wire rack until room temperature before slicing.

Reviews

[bulkarn]

I love this cookbook but it's the first time a recipe has flopped. I followed all the instructions and made the 2 pound loaf with room temp canned pumpkin and it didn't rise. Was heavy and coarse and had to throw the whole think out. I know my machine so that wasn't the problem. Needed more liquid I think.

 

[Sassy J]

Very unique. High rising, tender crumb. Made good smoked turkey sandwiches and toasted up nice for breakfast.