Pumpkin Nut Bread
Yield: 2 loaves or 2 pumpkins, 24 servings
4 1/2 to 4 3/4 cups
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk and butter until very warm (120 to 130 F); stir into dry ingredients. 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.
Divide dough in half; roll each half to 12 x 7-inch rectangle. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal. Place , seam sides down, in 2 greased loaf pans (8 1/2" x 4 1/2").
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 pans and cool on wire rack.
For pumpkin-shaped loaves:
Divide dough in half; set aside a 1-inch square from each. Roll each half to 10 x 11-inch oval and place on sheet pan. With side of wooden spoon, make 4 symmetrical curved creases from top to bottom of oval to resemble a pumpkin. Place 1-inch square on top of pumpkin as stem.
Nutrition Information Per Serving: 1 / 24 of recipe: Calories 150, Total fat 5 g, Saturated fat 1.5 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrates 23 g, Dietary fiber 1 g, Protein 4 g
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.