Pumpkin Nut Bread

Yield: 2 loaves or 2 pumpkins, 24 servings

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

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.

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