Title: Pumpkin Pecan Spice Bread
Categories: Breadmaker
Yield: 3 Servings
| 3 | c | Bread flour |
| 1/2 | c | Whole wheat flour |
| 1 1/2 | tb | Butter; room temperature |
| 1 | ts | Salt |
| 1 | ts | Pumpkin pie spice |
| 1 | lg | Egg |
| 1/2 | c | Milk |
| 1/4 | c | Orange juice |
| 1/2 | c | Canned pumpkin |
| 1/3 | c | Sugar |
| 1/2 | c | Pecan pieces |
| 2 1/2 | ts | Active dry yeast |
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.