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| West Bend Pumpkin Nut Bread
1 cup + 2 tablespoons of evaporated milk
1/2 cup of canned pumpkin
3 cups of all purpose flour
1/4 cup of whole wheat flour
1/2 cup of ground nuts; your choice
2 tablespoons of brown sugar
3 teaspoons of pumpkin pie spice
1 1/2 teaspoon of salt
2 tablespoons of butter or margarine
2 teaspoons of active dry yeast |
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Add milk and pumpkin to the pan. Add flours, nuts, sugar, spice and salt to the pan. Level dry ingredients. Place a 1/2 tablespoon of butter in each corner. Make a well and add the yeast. Program for basic. From the West Bend ABM manual. Posted by Jim Weller. Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller on Dec 14, 1997
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