Pumpkin Pecan Bread
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! ;)
Servings: 12 servings
Ingredients
- ½ cup warm milk
- 1 ¼ cups canned pumpkin NOT pumpkin pie filling
- 3 tablespoons butter
- 4 ½ tablespoons granulated sugar
- ¾ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup chopped pecans
- 3 cups bread flour
- 1 tablespoon active dry yeast
Instructions
- 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 it out onto a lightly floured surface.
- Roll the dough into an 11x7 rectangle. Starting on the long edge, roll up jelly-roll style, shaping it into a loaf. Tuck the ends under. Place in a well-greased 9x5-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.
Notes
- I generally slice a loaf of bread into 12-16 slices, depending on what I need.
Nutrition
Serving: 1slice | Calories: 219kcal | Carbohydrates: 31g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 174mg | Potassium: 134mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4081IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
