Recipe by MOXIECOLA
"A wonderful hearty pumpkin bread made in the machine. I make it every Thanksgiving. It's not like your usual pumpkin breads (sweet breads) made for dessert, it's more a serve-with-the-meal kind of bread."
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2 1/4 teaspoons
bread machine yeast
pumpkin pie spice
1 1/4 teaspoons
canned pumpkin puree
1 1/2 teaspoons
Nice texture and taste. The pumpkin flavor was very subtle, and I felt it could have used more pumpkin pie spice. The bread is just slightly sweet, and would be perfect to serve with Thanksgiving dinner.
Followed the recipe but used 2 Tsp whiskey and allspice instead of pumpkin pie spice. Don't expect a sweet dessert. Using the machine setting in the recipe, the bread came out VERY nicely, cut easily, and held its shape. The bread is not dense and not fluffy, but still light. The taste is a low-key pumpkin, more spiced pumpkin instead of all sugary. I am going to try a cina-butter on it for when I want it a little sweeter!
People who pitch a fit about reviews made on an altered recipe, do not read further.
whiskey. I also don't keep pumpkin pie spice, so used my usual spices for pumpkin pie: cinnamon, ginger, cloves, nutmeg. Per 1/2 cup of pumpkin, it's 1/2 teaspoon of cinnamon and 1/4 teaspoon of the remaining three. I like this recipe. Good toasted for breakfast. Try it with something along the lines of cinnamon-honey butter. It's also good if you want to toss in dried fruit (cranberries, dates, or raisins) and chopped, toasted pecans (or whatever nut you prefer). I'm definitely keeping the recipe. It worked very well on the white bread setting. I admit to being somewhat confused about why the directions give the option of either the basic or the sweet bread setting. This is not a sweet bread recipe. na ja.
* Percent Daily Values are based on a 2,000 calorie diet.
Brandied Pumpkin Bread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 35
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