Return to Franklin Kitchen

Pumpkin Pecan Bread

Submitted by: Jane Mahan, Elm Springs, AR 

(Rural Arkansas magazine (Carroll Electric) Karen Wilson, Sheridan

 

Ingredients:

Bread machine recipe for 1 ½ pound & 2 lb loaf (2 lb loaf measures are in parentheses)

 
½ c (2/3c) milk
½ c (2/3 c) canned pumpkin
1 egg
2 TB (3 TB) butter or margarine, cut up
3 c (4 c) bread flour
3 TB (1/4 c) packed brown sugar
¾ tsp (1 tsp) salt
¼ tsp (1/2 tsp)  ground nutmeg
¼ tsp ground ginger
1/8 tsp (1/4 tsp)  ground cloves
1 tsp (1 ¼ tsp) active dry yeast or bread machine yeast
¾ c (1 c) coarsely chopped pecans

 Select loaf size. Add ingredients to machine according to manufacturer’s directions. Select basic white bread cycle.

NOTE: for the 1 ½ lb loaf, the bread machine pan must have a capacity of 10 cups or more.
For the 2- lb loaf, the bread machine pan must have a capacity of 12 cups or more.

Each 1 ½ lb loaf makes 16 slices, each 2 lb loaf makes 22 slices.

Nutrition info: Each slice contains 159 calories, 4 g protein, 6 g fat, 23 g carbohydrate, 14 mg cholesterol, 1 g fiber & 126 mg sodium.

Tip For Great Dinner Rolls

Buy a package of frozen rolls. Roll each in melted butter. (They are not as good if you use margarine) Let rise & bake according to package direction.