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Pumpkin Nut Bread

Great look and a great taste! Very simple but very impressive! Delicious served with cream cheese.

Pumpkin Nut Bread

Pumpkin Nut Bread

difficulty

Intermediate

Yield

1 pumpkin

Prep Time

0:30

Bake Time

25 to 30 minutes

Rise Time

1 hour

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  • difficulty

    Intermediate

  • Yield

    1 pumpkin

  • Prep Time

    0:30

  • Bake Time

    25 to 30 minutes

  • Rise Time

    1 hour

Ingredients

  • 4-1/2 to 4-3/4 cups all-purpose flour
  • 1/3 cup brown sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons salt
  • 1/2 cup evaporated milk
  • 1/4 cup butter or margarine
  • 1 cup canned pumpkin
  • 2 eggs
  • 2/3 cup finely chopped pecans OR walnuts, toasted
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 egg white
  • 1 tablespoon water

Directions

  1. Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat milk and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in pumpkin, eggs and 1 cup flour. Beat 2 minutes at high speed. Stir in nuts, pumpkin pie spice and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Reserve a plum-size piece of dough. Divide remaining dough into 4 equal pieces; roll each piece to 7-inch log. Place side-by-side on greased baking sheet. Pinch ends together to shape into pumpkin. Cut reserved dough into two equal pieces, roll to 4-inch ropes braid, twist together and connect to pumpkin like a stem.
  3. Cover; let rise until doubled in size, about 1 hour. Brush with egg white mixed with 1 tablespoon water.
  4. Bake at 350°F for 25 to 30 minutes or until done. Remove from pan and cool on wire rack.
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Pumpkin Nut Bread

  • Difficulty: Intermediate
  • Yield: 1 pumpkin
  • Prep Time: 0:30
  • Bake Time: 25 to 30 minutes
  • Rise Time: 1 hour

Ingredients

  • 4-1/2 to 4-3/4 cups all-purpose flour
  • 1/3 cup brown sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons salt
  • 1/2 cup evaporated milk
  • 1/4 cup butter or margarine
  • 1 cup canned pumpkin
  • 2 eggs
  • 2/3 cup finely chopped pecans OR walnuts toasted
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 egg white
  • 1 tablespoon water

Directions

  • Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat milk and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in pumpkin, eggs and 1 cup flour. Beat 2 minutes at high speed. Stir in nuts, pumpkin pie spice and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  • Reserve a plum-size piece of dough. Divide remaining dough into 4 equal pieces; roll each piece to 7-inch log. Place side-by-side on greased baking sheet. Pinch ends together to shape into pumpkin. Cut reserved dough into two equal pieces, roll to 4-inch ropes braid, twist together and connect to pumpkin like a stem.
  • Cover; let rise until doubled in size, about 1 hour. Brush with egg white mixed with 1 tablespoon water.
  • Bake at 350°F for 25 to 30 minutes or until done. Remove from pan and cool on wire rack.