Autumn Pumpkin Seed Bread (Bread Machine)

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: 3 hrs 20 mins
• 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.