Total Time Taken: 1 ½ hours
Ingredients:
¼ cup butter, melted
¼ cup light brown sugar
¼ teaspoon salt
½ cup dried cranberries
1 cup all-purpose flour
1 cup pumpkin puree
1 cup warm milk
1 cup whole wheat flour
1 teaspoon instant yeast
¼ cup butter, melted
¼ cup light brown sugar
¼ teaspoon salt
½ cup dried cranberries
1 cup all-purpose flour
1 cup pumpkin puree
1 cup warm milk
1 cup whole wheat flour
1 teaspoon instant yeast
Directions:
1. Mix the pumpkin puree, warm milk, sugar, yeast and butter in a
container. Allow to rest for five minutes.
1. Mix the pumpkin puree, warm milk, sugar, yeast and butter in a
container. Allow to rest for five minutes.
2. Put in the remaining ingredients and mix thoroughly.
3. Knead the dough until elastic, minimum ten minutes then cover
with a clean kitchen towel and allow to rise for about half an hour.
with a clean kitchen towel and allow to rise for about half an hour.
4. Transfer the dough to a floured working surface and shape it
into a
container.
container.
5. Allow to rise 20 additional minutes then bake the bread in the
preheated oven at 350F for around forty minutes.
preheated oven at 350F for around forty minutes.
6. Let cool in the pan and serve, sliced.
Nutritional Content of One Serving:
Calories: 170 ║ Fat: 5.4g ║ Protein: 3.9g ║ Carbohydrates: 26.5g
Calories: 170 ║ Fat: 5.4g ║ Protein: 3.9g ║ Carbohydrates: 26.5g
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