Pumpkin-Nut Bread

 

Ingredients

 

Makes 2 loaves

• 4 1/2 to 4 3/4 cups all purpose flour, divided

• 1/3 cup firmly packed brown sugar

• 2 envelopes Rapid Rise Yeast

• 1 1/2 teaspoons salt

• 1 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

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Method:

 

1. In large bowl, combine 1 1/2 cups flour, sugar, un-dissolved yeast and salt.

2. 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.

3. 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.

4. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

5. Divide dough in half; roll each half to 12x7-inch rectangle. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal.

6. Place, seam sides down, in 2 greased 8 1/2X4 1/2-inch loaf pans. Cover; let rise until doubled in size, about 1 hour. Brush with egg white mixed with water.

7. Bake at 350°F for 25 to 30 minutes or until loaves sound hollow when tapped. Remove from pans and cool on wire rack.