It is November and that means Thanksgiving is right around the corner! I think cranberries, pumpkins, and Turkey when I think of November. What do you think of?
This yummy pumpkin seed bread machine recipe is perfect for Autumn and Thanksgiving! It’s one of my favorite Easy Pumpkin Recipes to make and share with family and friends.
Makes 1 loaf
Tips: Canned pumpkin purée must be at room temperature or the loaf will be short and heavy.
When using fresh pumpkin, ensure that it has the same consistency as canned.
See the Techniques Glossary, page 437, for instructions on toasting nuts and seeds.
Yes, you’re reading it right: The 1.5 lb (750 g) recipe contains more yeast than the 2 lb (1 kg).
Variation: Substitute fresh pumpkin, cooked and puréed, for the canned — but not pumpkin pie filling — also at room temperature.
Disclaimer: I was sent the 300 Best Bread Machine Recipes cookbook to review. Any expressed opinions are my own. No money exchanged hands.
Excerpted from 300 Best Bread Machine Recipes by Donna Washburn & Heather Butt
© 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.
Autumn Pumpkin Seed Bread
This Autumn Pumpkin Seed Bread is simple!
Ingredients
- 1.5 lb Bread Loaf
- 1 ⁄3 cup water 75 mL
- 2 ⁄3 cup canned pumpkin purée 150 mL
- 1 egg 1
- 1 ⁄4 cup skim milk powder 50 mL
- 1 tsp salt 5 mL
- 1 ⁄4 cup packed brown sugar 50 mL
- 2 tbsp vegetable oil 25 mL
- 3 ⁄4 cup whole wheat flour 175 mL
- 1 3 ⁄4 cups all-purpose flour or bread flour 425 mL
- 1 ⁄3 cup pumpkin seeds toasted 75 mL
- 1 ⁄2 tsp ground allspice 2 mL
- 1 ⁄4 tsp ground ginger 1 mL
- 1 ⁄4 tsp ground nutmeg 1 mL
- 1 3 ⁄4 tsp bread machine or instant yeast 8 mL
- 2 lb Bread Loaf
- 1 ⁄2 cup water 125 mL
- 1 cup canned pumpkin purée 250 mL
- 1 egg 1
- 1 ⁄4 cup skim milk powder 50 mL
- 1 1 ⁄2 tsp salt 7 mL
- 1 ⁄3 cup packed brown sugar 75 mL
- 2 tbsp vegetable oil 25 mL
- 1 cup whole wheat flour 250 mL
- 2 1 ⁄4 cups all-purpose flour or bread flour 550 mL
- 1 ⁄2 cup pumpkin seeds toasted 125 mL
- 3 ⁄4 tsp ground allspice 3 mL
- 1 ⁄2 tsp ground ginger 2 mL
- 1 ⁄4 tsp ground nutmeg 1 mL
- 1 1 ⁄2 tsp bread machine or instant yeast 7 mL
Instructions
Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber.
Select Whole Wheat Cycle.
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