Tuesday, October 12, 2010

Soft Pumpkin Yeast Bread

Several weeks ago Joe and I were in the checkout line of BJ's when I spotted the Taste of Home Fall Baking Cookbook on the magazine rack. I snatched it up and tossed it on the conveyor belt, and Joe nearly choked when it rang up at $9.99. I say it's been worth it though, as I've already made several recipes from the book and there's still plenty of Fall left!

This recipe incorporates two things I adore - pumpkin and my bread maker. It smelled incredible while baking and yielded a soft loaf that was just slightly sweet with hints of spice. It was awesome warm with some melted butter, and even my toddlers gobbled it up. I didn't have any walnuts, so I omitted them from the recipe, and it turned out just fine. This bread would be perfect on a cool, crisp evening served alongside a pork roast or some turkey.

Soft Pumpkin Yeast Bread

1/2 cup canned pumpkin
1 cup warm evaporated milk (70-80 degrees)
2 tablespoons butter, softened
2 tablespoons brown sugar
1/2 teaspoon salt
3 cups bread flour
2-3 teaspoons pumpkin pie spice
1/2 cup ground walnuts (I omitted)
2 1/4 teaspoons active dry yeast

In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.

Bake according to bread machine directions.


Becky said...

The new recipes look great! I about died when I read "toddlers!" I love reading your baby blog and can't believe they are so big!

Lisa said...

I love pumpkin but never imagined it could be incorporated into a yeast bread. This is wonderful news for me. I'll have to try this for sure.

Pepper said...

It's in the bread machine right now! We'll see how we like it. I also made pumpkin polenta from Taste of Home and Starbucks Pumpkin Scones from food.com. I still have about a half a can of pumpkin in the fridge though... what to do?