Pumpkin Nut Bread

Pumpkin Nut Bread

Print Recipe

Yield

1 pumpkin 1 pumpkin

Difficulty

Intermediate Intermediate

Prep Time

0:30 0:30

Bake Time

25 to 30 minutes 25 to 30 minutes

Rise Time

1 hour 1 hour

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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.

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