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PUMPKIN-PECAN SPICE BREAD

  • 3servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D
MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. -FHMN87A Phill Bower

  2. 3 c Bread flour

  3. 1/2 c Whole wheat flour

  4. 1 

  5. 1/2 tb Butter; room temperature

  6. 1 ts Salt

  7. 1 ts Pumpkin pie spice

  8. 1 lg Egg

  9. 1/2 c Milk

  10. 1/4 c Orange juice

  11. 1/2 c Canned pumpkin

  12. 1/3 c Sugar

  13. 1/2 c Pecan pieces

  14. 2 

  15. 1/2 ts Active dry yeast

Instructions Jump to Ingredients ↑

  1. Process the ingredients according to the manufacturer’s instructions for the basic bread setting. Remove the bread from the bread pan to a rack to cool. Wrap in aluminum foil ior a paper bag to store. This is for a 1 1/2 pound loaf. I have set the serving for ‘3′ if you make a 1 pound loaf, set the servings for ‘2′ and let the great MM make the conversion for you. From: Bread in Half the Time -by Linda West Eckhardt and Diana Collingwood Butts.

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