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Maple-Pumpkin-Pecan Twist


Yield

Makes 1 loaf

Ingredients

1/2 cup water
1 egg
2 teaspoons maple flavoring or extract
1/3 cup solid-pack pumpkin
3 tablespoons shortening
1 teaspoons salt
3 cups all-purpose flour
3/4 cup coarsely chopped pecans
1/3 cup sugar
1-1/2 teaspoons active dry yeast
3/4 cup water
2 eggs
1-1/4 teaspoons maple flavoring or extract
1/2 cup solid-pack pumpkin
1/4 cup vegetable shortening
1-1/2 teaspoons salt
4 cups all-purpose flour
1 cup coarsely chopped pecans
1/2 cup sugar
2 teaspoons active dry yeast
1-1/4 cups powdered sugar
4 to 5 tablespoons milk
1 teaspoon maple flavoring or extract

Preparation

  1. Measuring carefully, place all ingredients except maple glaze ingredients in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start. Grease large baking sheet; set aside.
  2. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional all-purpose flour to make dough easy to handle. Divide dough in half. For 1-1/2 pound loaf, roll each half into 20-inch rope; for 2-pound loaf, roll each half into 24-inch rope. Lightly twist two ropes together and place on prepared baking sheet, tuck ends under. Cover with clean towel; let rise in warm, draft-free place 45 minutes or until doubled in size.
  3. Preheat oven to 375°F. Bake 25 to 35 minutes or until evenly browned. Remove from baking sheet; cool on wire rack.
  4. Combine powdered sugar, milk and maple flavoring in small bowl. Drizzle over loaf.

Note

Form the twisted ropes into a ring before baking for a pretty, wreath-like presentation.

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