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.