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This large hearty loaf is a perfect way to round out fall meals. Canned pumpkin, a little brown sugar and ground walnuts give the bread its seasonal flavor and appearance without a lot of fuss on my part.
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Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Nutritional Facts 1 serving (1 slice) equals 142 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 105 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Soft Pumpkin Yeast Bread in Quick Cooking September/October 2004, p28
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Reviewed on Nov. 06, 2011 by Danipooh02
I think this bread is an acquired taste. It is delicious in it's own way. And I did as suggested in other reviews and made the remaining into french toast, which was very good.
Reviewed on Feb. 05, 2011 by Starrybelle
Made this bread for dinner, was great right out of the pan sliced thick. Served with stew. Everyone loved it. Didn't care to much for it toasted, but did use it for french toast which was excellent.
Reviewed on Nov. 08, 2010 by LBarb1
Made this last night for my family. Not only was it delicious, but the kitchen smelled so good as it baked!! The kids were *dying* to give it a try!! We'll have the leftovers toasted for breakfast this morning. Will definitely make again.
Reviewed on Oct. 06, 2010 by cheriwinkle
Check out Kelly Kirby's Buttercup Yeast Bread Recipe here at TOH--that should work for azilu to make by hand.
Reviewed on Oct. 29, 2009 by nhorrocks
fantastic for french toast
Reviewed on Oct. 22, 2008 by eawinters
I have a recipe for soft yeast banana bread that is similar in ingredients -- except obviously banana instead of pumpkin. Here are the directions for that bread and perhaps it would work for you.1. Combine yeast with 1 cup of flour.2. Heat milk, butter, sugar, and salt until warm; add to dry ingredients; add eggs and mashed bananas. Beat 3 minutes at high speed.3. By hand, add flour to make moderately stiff dough. Knead 5 minutes.4. Place in a greased bowl and let rise until double (1 hour).5. Punch down; let rest 10 minutes.6. Shape into a round loaf. Place on greased baking sheet. Make vertical cuts 1/8-inch deep around loaf at 3/4-inch intervals.7. Let rise until double (30-45 minutes).8. Bake at 400 for 30 minutes.I would add the pumpkin pie spice and nuts in the second step. Also I would think you could bake it in a greased loaf pan. I would not use such a high temperature. I would bake it for about 35 minutes at 350 degrees, covering it with foil after the first 20 minutes to keep the crust from getting too brown.Hope this helps or someone more knowledgeable will respond.
Reviewed on Oct. 21, 2008 by azzilu
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