Double Pumpkin Bread<R T>

* Exported from MasterCook *

Double Pumpkin Bread <R T>

Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg
Serving Size : 16 Preparation Time :0:00
Categories : Bread Machine Low Fat
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Large Loaf: -- (small loaf:)
2 1/4 Tsp Active Dry Yeast -- (1 1/2 t)
1 2/3 C Bread Flour -- (1 C + 2 T)
1 1/2 C Whole-Wheat Flour -- (1 C)
3 Tbsp Powdered Milk -- (2 T)
3 Tbsp Brown Sugar -- (2 T)
1 1/2 Tsp Ground Ginger -- *NOTE, (1 t)
1 1/2 Tsp Nutmeg -- grated, (1 t)
1 1/2 Tsp Ground Cinnamon -- (1 t)
1 1/2 Tsp Salt -- (1 t)
1 Tbsp Wonderslim -- **NOTE, (1/2 T)
3/4 C Pumpkin, Canned -- (1/2 C)
3/4 C Water -- PLUS 3 T,
-- (1/2 C + 2 T)
3/4 C Pumpkin Seeds, Roasted -- shelled, (1/2 C)

* NOTE: I used the amount of ginger called for and I liked it but my husband
would have prefered it a little less gingery.

**NOTE: Original recipe called for 1 1/2 T vegetable oil for the large and
1 T for the small.

Add all ingredients except the pumpkin seeds in the order suggested by your
bread machine manual and process on the basic bread cycle according to the
manufacturer's directions.

At the beeper (or at the end of the first kneading in the Panasonic or
National), add the pumpkin seeds.

Spread the slices with cream cheese, cottage cheese or butter if you want.
It was really good just plain.

This is wonderful...I made the small loaf and it sure didn't last long.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>



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NOTES :
Cal 125.3
Fat 1.6g
Carb 24g
Fib 2.4g
Pro 4.6g
Sod 209mg
CFF 11.1%