Pumpkin and Nut Spice Bread
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Pumpkin and Nut Spice Bread recipe
Ingredients
| 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 |
canne pumpkin purée
|
|
| ⅓ | cup |
sugar
|
|
| ½ | cup |
nuts
optional |
|
| 2 ½ | teaspoons |
yeast, active dry
|
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.
