Recipe for Pumpkin Bread (Fall Harvest) 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 cup Water 1 Cup
2 cup White Bread Flour 3 Cups
1 tbl Dry Milk 2 Tbsp.
1 tsp Salt 1 1/2 Tsp,
1 tbl Butter 2 Tbsp.
1/2 tbl Maple Syrup 1 Tbsp.
1/2 tbl Brown Sugar 1/2 Tbsp
1/4 cup Canned Pumpkin 1/2 Cup
1/2 tsp Vanilla Extract 1 Tsp
1/2 tsp Ground Ginger 3/4 Tsp
1/4 tsp Allspice 1/2 Tsp
1/4 cup pumpkin seeds 1/2 Cup
Instructions:
Instructions: NOTE: The amounts for a regular loaf are on the left, Large Loaf after the ingredient.

Follow your manufacturers directions..

NOTES : From the book - We originally called this pumpkin bread but decided that was to suggestive of pumpkin pie. Rather than sweet, this loaf is a full-bodied squash bread, more reminiscent of acorn squash. The pumpkin seeds are a wonderful, distinctive touch along with a special taste of autumn.

Success Hints:
1. Be sure to use plain canned pumpkin - not pumpkin pie filling.

2. This recipe can be made with the regular and rapid bake cycles.

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