Pumpkin Nut Bread
Makes 2 loaves or 2 pumpkins
4-1/2 to 4-3/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
2 envelopes FLEISCHMANN S RapidRise Yeast
1 1/2 teaspoons salt
1/2 cup evaporated milk
1/4 cup butter or margarine
1 cup canned pumpkin
2 large eggs
2/3 cup finely chopped pecans or walnuts, toasted
1 1/2 teaspoons pumpkin pie spice
1 egg white
1 tablespoon water
Powdered Sugar Glaze (optional)
In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat milk and butter until very warm (120o to 130oF); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in pumpkin, eggs and 1 cup flour. Beat 2 minutes at high speed. Stir in nuts, pumpkin pie spice and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each half to 12 x 7-inch rectangle. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal. Place , seam sides down, in 2 greased 8 1/2 x 4 1/2-inch loaf pans.
Cover; let rise until doubled in size, about 1 hour. Brush with egg white mixed with 1 tablespoon water.
Bake at 350oF for 25 to 30 minutes or until done. Remove from pans and cool on wire rack. Drizzle with Powdered Sugar Glaze, if desired.
For pumpkin-shaped loaves:
Divide dough to half; set aside a 1-inch square from each. Roll each half to 10 x 11-inch oval. With side of wooden spoon, make 4 symmetrical curved creases from top to bottom of oval to resemble a pumpkin. Place 1-inch square on top of pumpkin as stem.
Powdered Sugar Glaze:
In small bowl, combine 1 cup powdered sugar, sifted; and 1 to 3 tablespoons milk. Stir until smooth.
Serving size: 1 slice (1 / 24 of recipe)
Calories 150; Total fat 5 g; Saturated fat 1.5 g;
Cholesterol 25 mg; Sodium 180 mg; Carbohydrates 23 g; Dietary fiber 1 g; Protein 4 g