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
Ingredients
8 serv.- 1 1/2 pound loaf pound
- water↗1⁄3 cup
- canned pumpkin puree↗2⁄3 cup
- egg↗1
- nonfat dry milk↗1⁄4 cup
- salt↗1 teaspoon
- packed brown sugar1⁄4 cup
- vegetable oil↗2 tablespoons
- whole wheat flour↗3⁄4 cup
- bread flour↗2 cups
- pumpkin seeds↗1⁄3 cup
toasted
- ground allspice1⁄2 teaspoon
- ground ginger↗1⁄4 teaspoon
- ground nutmeg↗1⁄4 teaspoon
- bread machine yeast↗1 3⁄4 teaspoons
or 1 3/4 teaspoons instant yeast
Step-by-step instructions
- 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.
Source: food.com
Original recipe ↗
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App