Maple-Pumpkin-Pecan Twist the Editors of Publications International, Ltd.
Makes 1 loaf
|2||teaspoons maple flavoring or extract|
|1/3||cup solid-pack pumpkin|
|3||cups all-purpose flour|
|3/4||cup coarsely chopped pecans|
|1-1/2||teaspoons active dry yeast|
|1-1/4||teaspoons maple flavoring or extract|
|1/2||cup solid-pack pumpkin|
|1/4||cup vegetable shortening|
|4||cups all-purpose flour|
|1||cup coarsely chopped pecans|
|2||teaspoons active dry yeast|
|1-1/4||cups powdered sugar|
|4||to 5 tablespoons milk|
|1||teaspoon maple flavoring or extract|
- 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.
- 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.
- Preheat oven to 375°F. Bake 25 to 35 minutes or until evenly browned. Remove from baking sheet; cool on wire rack.
- Combine powdered sugar, milk and maple flavoring in small bowl. Drizzle over loaf.
Form the twisted ropes into a ring before baking for a pretty, wreath-like presentation.
Check out more recipes for Quick Breads