Adapted from Betty Crocker Bread Machine Cookbook
Ingredients:
3/4 cup pureed/canned pumpkin (not pumpkin pie pumpkin)
2/3 cup water
1 Tbsp butter
2 cups bread flour (or regular flour + 1 Tbsp gluten)
1 cup wheat flour
1/2 cup packed brown sugar
1 1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1 3/4 tsp bread machine/active dry yeast
Directions:
Add to bread machine in order directed. Run on Dough setting.
After 1.5 hours (when dough is ready/machine beeps), spray loaf pan with Pam. Place dough into loaf pan and place pan in cool oven to rise for 1 hour.
Turn on oven (with loaf pan in oven) to 350F and set timer for 35 minutes. (Let bread bake while oven is heating up.) After 35 minutes, turn off oven but leave loaf inside for 5 minutes (unless bread looks too dark).
After 5 minutes are up, remove pan from oven. Let cook 10 minutes then remove loaf from pan and let cool completely on rack before placing in plastic bag for storage.
Very tasty as French toast! For fun, try using this dough to make cinnamon wheat swirl, for a cinnamon pumpkin loaf.
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