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Autumn Pumpkin Seed Bread (Bread Machine)

by Donna Washburn, PHEc and Heather Butt, PHEc

Autumn Pumpkin Seed Bread (Bread Machine)

Created by baking experts and authors of 300 Best Bread Machine Recipes, Donna Washburn & Heather Butt, this recipe is a fall celebration of color, texture and flavor, and even has toasted pumpkin seeds for crunch! It's absolutely perfect for the holidays!

 

1.5 lb (750 g)

13 cup   water   75 mL

23 cup   canned pumpkin purée   150 mL

1   egg   1

14 cup   skim milk powder   50 mL

1 tsp   salt   5 mL

14 cup   packed brown sugar   50 mL

2 tbsp   vegetable oil   25 mL

34 cup   whole wheat flour   175 mL

134 cups   all-purpose flour or bread flour   425 mL

13 cup   pumpkin seeds, toasted   75 mL

12 tsp   ground allspice   2 mL

14 tsp   ground ginger   1 mL

14 tsp   ground nutmeg   1 mL

134 tsp   bread machine or instant yeast   8 mL

2 lb (1 kg)

12 cup   water   125 mL

1 cup   canned pumpkin purée   250 mL

1   egg   1

14 cup   skim milk powder   50 mL

112 tsp   salt   7 mL

13 cup   packed brown sugar   75 mL

2 tbsp   vegetable oil   25 mL

1 cup   whole wheat flour   250 mL

214 cups   all-purpose flour or bread flour   550 mL

12 cup   pumpkin seeds, toasted   125 mL

34 tsp   ground allspice   3 mL

12 tsp   ground ginger   2 mL

14 tsp   ground nutmeg   1 mL

112 tsp   bread machine or instant yeast   7 mL

1.   Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber.

2.   Select Whole Wheat Cycle.

 

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.

Yes, you’re reading it right: The 1.5 lb (750 g) recipe contains more yeast than the 2 lb (1 kg).