Bread recipes ...

Pumpkin and Pecan Loaf

A former Loaf of the Month (July 2009)

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Ingredients:

• 500g Carrs Breadmaker Strong White flour
• 1½ tsp fast action dried yeast
• 1 tsp sugar
• 1 tsp of salt
• ½ tsp cinnamon, ground
• ½ tsp of white pepper, ground
• 100g of roasted pumpkin (pureed or mashed)
• 275ml water
• 50g pecans, lightly toasted

Method: Bread Machine

1. Slice the pumpkin into 1/4’s or 1/8’s depending on size, season with salt, pepper and a little olive oil and roast the slices on a baking tray at 190°C (375F, gas mark 5) for 30 minutes until the flesh is tender.
2. When the pumpkin is cool enough to handle peel away the skin and mash the flesh with a fork or blend until smooth.
3. Place all ingredients into the pan except the toasted pecans by following your manufacturers’ instructions regarding the order of liquid/dry ingredients.
4. Place the toasted pecans in the nut/raisin dispenser (if available) and set your machine to the basic/normal raisin setting, large loaf, medium crust. If you do not have a nut/raisin dispenser when the machine indicates (with a beeping sound), add the toasted pecans and close the lid.

Sit back and enjoy!

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