Thursday, November 4, 2010

Recipe Thursday

This pumpkin bread is really good toasted Pumpkin Butter Spread!

~ Pumpkin Bread ~

Soft Pumpkin Yeast Bread

1/2 cup canned pumpkin

1 cup warm evaporated milk

2 Tablespoons butter, softened

2 Tablespoons brown sugar

1/2 teaspoon salt

1/4 cup whole wheat flour

3 cups bread flour

2 to 3 teaspoons pumpkin pie spice

1/2 cup ground walnuts

2-1/4 teaspoons active dry yeast

In a bread machine, place all ingredient in order suggested by manufacturer ( wet ingredients first, ending with yeast)Put on basic dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)If your machine has a time delay feature, it is recommended to not use it with this recipe.When bread machine is done, take out dough and shape into a loaf. Place in a loaf pan or place shaped dough onbaking sheet lined with parchment paper. Bake in 375 degree oven until bread is lightly golden and sounds hollow when lightly tapped with a finger ( approx. 30- 40 minutes)

Let cool before slicing.

~ Pumpkin Butter Spread ~

1 stick butter, softened

1/4 cup honey

2 Tablespoons pumpkin

1/2 teaspoon cinnamon or pumpkin pie spice

Mix together thoroughly. Refrigerator and use within 1 week or freeze. This pumpkin bread and pumpkin butter would make a really nice gift for a friend with a fall birthday. Just package the bread (once totally cooled)in a plastic bag and tie with ribbon. Decorate the jar of pumpkin butter with gingham or check fabric, ribbon, and a cute fall-themed label.

- Samantha H. IL -

1 comment:

Where the Green Grass Grows said...

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