Monday, October 3, 2011

Monday menu: Savory Pumpkin Bread

Here's a bread machine recipe for a wonderful savory pumpkin bread. This is good for sandwiches and makes great toast (especially with a bit of butter).

Directions for 1.5 lb loaf

6-8 ounces of water
1 1/4 teaspoons salt
1 1/2 tablespoons vegetable or canola oil
1 1/2 tablespoons dry milk
1 1/2 tablespoons sugar
1/2 cup pumpkin puree
3 cups bread flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 3/4 teaspoons active dry yeast

Measure all ingredients into bread pan, in order. Place machine on basic setting and whatever type of crust you like. (I do medium)

I use fresh pumpkin with this, and I've found that either boiled or roasted pumpkin works well. Just make sure it's smashed into the consistency of canned pumpkin. (lumps aren't good)
For a fat-free version, substitute applesauce for the oil.

(and if someone wants the measurements for a 2lb loaf, message me and I'll send them along).

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