Prep 10 mins
Cook 1 hr
This is a bread machine recipe, although I've been making all my breads by hand the past several years, ever since my machine pooped out on me! From Taste of Home's Quick Cooking (September/October 1999).
- 1⁄2 cup warm water, plus
- 2 tablespoons warm water (70-80F)
- 1⁄2 cup pumpkin puree, canned or cooked from fresh
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup instant nonfat dry milk powder
- 1⁄4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1⁄2-1 teaspoon ground nutmeg
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon ground ginger
- 2 3⁄4 cups bread flour
- 2 1⁄4 teaspoons active dry yeast (1 Packet)
- Place ingredients in bread machine pan in the order suggested by the manufacturer and select basic setting for a 1 1/2 pound loaf.
This is a brilliant go to bread. I use the fast bread setting (59 minutes) on my bread machine, Throw in a bit more ginger, (maybe 1/2 a teaspoon) and get a dense but soft and delicious loaf. I use 100% whole spelt or kamut flour. The bread is a bit crumbly if I try to cut it the minute I get it out of the machine-- but who cares. This is wonderful! Thanks for posting the recipe.
I made it by hand too :) great results...I was thrilled (I get thrilled when I make a yummy loaf of bread...it is like a little present :) I used a bit of wheat flour, added some gluten and flavored my pumpkin with a bit of cinnamon, nutmeg, chili and white pepper (in addition to the stated spices mixed with the dry) -let the pulp get room temp and mixed it w/ melted soy margarine... after the first rise (in oiled bowl w/ a hot towel wrap) I free-formed the dough on a cookie sheet into a dome shape, brushed it with honey and ground oats and covered with oiled plastic wrap for about an hour)...baked about 30 min. at 350... came out perfect! A lovely orange kissed color, subtle sweetish and bit of spice flavor...great with any meal anytime ...LOVE IT!!! _thanks.
this was very good!!rose so hig it almost touched the glass on my breadmaker!will make again, soon. thanks for the recipe.