Pumpkin & Nut Spice Bread
Pumpkin and Nut Spice Bread recipe
Yield
24 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups | bread flour |
|
| ½ | cup | whole-wheat flour |
|
| 1 ½ | tablespoons |
butter
room temperature |
|
| 1 | teaspoon | salt |
|
| 1 | teaspoon | pumpkin pie spice | |
| 1 | large | eggs |
|
| ½ | cup | milk |
|
| ¼ | cup | orange juice |
|
| ½ | cup | canned pumpkin purée |
|
| ⅓ | cup | sugar |
|
| ½ | cup |
nuts
optional |
|
| 2 ½ | teaspoons | yeast, active dry |
|
Trans-fat Free, High Fiber
Directions
Process the ingredients according to the manufacturer's instructions for the basic bread setting.
Remove the bread from the bread pan to a rack to cool.
Wrap in aluminum foil for a paper bag to store. This is for a 1½ pound loaf.
I have set the serving for "3" if you make a 1 pound loaf, set the servings for "2" and let the great MM make the conversion for you.
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