Pumpkin & Nut Spice Bread
Pumpkin and Nut Spice Bread recipe
Yield
24 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
bread flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 23 | ml |
butter
room temperature |
|
| 5 | ml |
salt
|
|
| 5 | ml |
pumpkin pie spice
|
|
| 1 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 59 | ml |
orange juice
|
|
| 118 | ml |
canned pumpkin purée
|
|
| 79 | ml |
sugar
|
|
| 118 | ml |
nuts
optional |
|
| 13 | ml |
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.
