Wednesday, February 6, 2008

Pumpkin Bread

This is a great bread for any time of the year. Not just around pumpkin season. It's canned pumpkin that you use, so ... make it tonight! Sometimes I add chocolate chips to make it a sweet bread and kind of a nice treat!


  • 5/8 cup warm water
  • 1/2 cup canned pumpkin puree
  • 1/4 cup margarine
  • 1/4 cup nonfat dry milk powder
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 2 3/4 cups bread flour
  • 2 1/4 teaspoons active dry yeast


  1. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.
  2. To bake bread in oven: shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

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