Pumpkin Pecan Bread – It’s Fall in a loaf, y’all. I think homemade bread has to be one of the best things ever – it ranks right up there with fresh coffee, peanut butter cups and babies laughing. There’s just something about those things that makes you smile. Well, they make me smile anyways! 😉
You can imagine how heavenly this smells while it bakes! You can smell the pumpkin and spices as they permeate the air! So delish! This loaf makes a great sandwich bread …. it’s great toasted and slathered with butter, jelly and/or honey … serve it as a side to a Fall soup …. really you can’t go wrong.
Of course, you can use your stand mixer or do this by hand if you prefer. It’s not too difficult to do by hand, just more time consuming. I hope you give this a try – it’s totally worth it!
Pumpkin Pecan Bread
Yield: 1 loaf (12-16 servings)
½ cup warm milk
1¼ cups canned pumpkin (NOT pumpkin pie filling)
3 tbsp. butter
4½ tbsp. sugar
¾ tsp. salt
1½ tsp. cinnamon
¾ tsp. ground ginger
¼ tsp. ground cloves
¾ cup chopped pecans
3 cups bread flour
1 tbsp. active dry yeast
In a bread machine pan, place all of the ingredients in the order suggested by the manufacturer. Select the dough only setting. After the bread machine signals that it is finished, punch down the dough and turn out onto a lightly floured surface. Roll the dough into a 11×7 rectangle. Starting on the long edge, roll up jelly-roll style, shaping into a loaf. Tuck ends under. Place in a well-greased 9×5-in. loaf pan. Cover and allow to rise for about 30 minutes, or until the dough is about an inch above the pan. Bake in a 400°F oven for 30 minutes. Remove to a cooling rack to cool completely before slicing.
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