Tasty Thursday: Pumpkin Bread

So every October I post a recipe for something using pumpkin. There’s just something about pumpkin flavored foods as the weather turns chilly. Plus, we are big fans of pumpkin around here. The other day I was searching for a recipe on this blog and came across a few others that are from five or more years ago. I forgot all about them – and it’s my blog! – so I figure you all could use a friendly pumpkin reminder as well.

Get out the bread maker (you know the one you got as a wedding gift but hardly ever use) and make this bread. It will make your whole house smell so good that your family will be thanking you before they even try it. And then when they have some warm with butter they will hug you. And then tomorrow when you lightly toast a slice and put apple butter on top… you’ll think you’ve died and gone to heaven.

Pumpkin Bread

From the Betty Crocker Bread Machine Cookbook. I believe in big portions so I’ll give you the 2 pound recipe – if you want the smaller one go find the book.

  • 1 cup canned pumpkin (pumpkin – not pumpkin pie filling – pumpkin)
  • 1/2 cup plus 2 TB water
  • 3/4 tsp vanilla
  • 2 TB butter, softened
  • 4 cups bread flour
  • 1/3 cup sugar
  • 1 1/4 tsp salt
  • 1/2 tsp pumpkin pie spice (see note at end)
  • 1 3/4 tsp bread machine or quick active dry yeast

Measure carefully, placing all ingredients in the bread machine pan in the order recommended by the manufacturer.

Select the sweet or basic/white cycle on your machine with the light crust color. Do not delay the cycle.

Remove baked bread when the machine beeps and eat it hot. It’s really yummy with some apple butter too.

note: if you don’t have pumpkin pie spice: mix 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp allspice and 1/8 tsp nutmeg. voila! pumpkin pie spice


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