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Pumpkin-Nut Bread

The irresistible flavor of pumpkin pie pervades this light-textured nut bread.

1-POUND LOAF
1/2 cup canned pumpkin
1/4 cup milk
1 large egg
1 tablespoon butter or margarine
3/4 teaspoon salt
1 1/2 cups bread flour
1/2 cup whole wheat flour
1/3 cup coarsely chopped pecans or walnuts, toasted (see How to Toast Nuts tip
below)
2 tablespoons packed brown sugar
3/4 teaspoon SPICE ISLANDS Pumpkin Pie Spice
1 1/2 teaspoons FLEISCHMANN’S Bread Machine Yeast

1 1/2-POUND LOAF
3/4 cup canned pumpkin
1/3 cup milk
1 large egg
1 tablespoon butter or margarine
1 teaspoon salt
2 1/3 cups bread flour
2/3 cup whole wheat flour
1/2 cup coarsely chopped pecans or walnuts, toasted (see How to Toast Nuts tip
below)
3 tablespoons packed brown sugar
1 teaspoon SPICE ISLANDS Pumpkin Pie Spice
2 teaspoons FLEISCHMANN’S Bread Machine Yeast

Use the 1-pound recipe if your machine pan holds 10 cups or less of water.

Add ingredients to bread machine pan in the order suggested by manufacturer,
adding pumpkin with milk and nuts with flours. (Pumpkin varies in moisture
content. If dough is too dry or stiff or too soft or slack, adjust dough
consistency - see Adjusting Dough Consistency tip below.)

Recommended cycle: Basic/white bread cycle; light or medium/normal color
setting.

Adjusting Dough Consistency:
After mixing for a few minutes, the ingredients should turn into a smooth ball
around the kneading blade. If the dough appears too stiff or too soft, add more
liquid or flour in 1 teaspoon increments, until the proper consistency is
reached. Do not add more than 3 to 4 tablespoons liquid or flour. The machine
can not compensate for wide variations and may not bake the larger amount of
dough thoroughly.

To toast nuts:
Spread chopped nuts in a shallow baking pan large enough to accommodate a single
layer. Bake nuts at 350F for 5 to 15 minutes or until lightly toasted, stirring
several times and checking often.

Source: Fleischmann’s Yeast