Autumn Pumpkin Seed Bread (for a Bread Machine)
Donna Washburn, PHEc & Heather Butt, PHEc (with permission from 300 Best Canadian Bread Machine Recipes [Robert Rose 2010])
“Autumn is my favourite season, with the colorful maples and the bountiful harvest. I grew up carving pumpkins and roasting the seeds. It seemed only natural for me to think of a yeast bread combining the two along with my favorite spices.” —Donna
This bread machine loaf is a celebration of the colours, textures and flavours of autumn. Along with the pumpkin puree, it has toasted pumpkin seeds for crunch.
1/3 cup (75 mL) water
2/3 cup (150 mL) canned 100% pumpkin puree (see note below)
1 omega-3 egg
1/4 cup (60 mL) skim milk powder
1 tsp (5 mL) iodized salt
1/4 cup (60 mL) packed brown sugar
2 Tbsp (30 mL) canola oil
1 3/4 cups (425 mL) whole wheat flour
2/3 cup (150 mL) all-purpose flour or bread flour
2 Tbsp (30 mL) natural wheat germ
1/3 cup (75 mL) pumpkin seeds, toasted (see note)
1/2 tsp (2 mL) ground allspice
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) ground nutmeg
1 3/4 tsp (8 mL) bread machine yeast
1. Measure all ingredients into the bread machine baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber.
2. Select the whole wheat cycle. When baking finishes, stop the machine and remove the pan. Immediately remove the loaf and place on a cooling rack.
Pumpkin Puree—Canned pumpkin puree must be warmed to room temperature or the loaf will be short and heavy. Do not substitute with pumpkin pie filling.
Pumpkin Seeds—To toast seeds, place in a small skillet over medium heat and gently toast until they start to pop. Remove from heat and cool.
Makes 12 slices One serving = 1 slice
Per serving: 179 Calories, 5.6 g Total Fat, 0.8 g Saturated Fat, 0.1 g Trans Fat, 221 mg Sodium, 26 g
Carbohydrate, 2.8 g Fibre, 6.8 g Sugars, 4.7 g Added Sugars, 6.7 g Protein
Carbohydrate Choices: 1 1/2
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