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Pumpkin Yeast Bread Loaves

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"Growing up, I always looked forward to this tasty pumpkin bread that my mom made in the fall and winter. This is a savory bread that tastes amazing toasted and topped with butter."
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2 h 40 m servings 200 cals
Original recipe yields 20 servings (2 loaves)

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.
  2. Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.
  3. Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.
  4. Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
  5. Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
  6. Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes.
  7. Bake in the preheated oven until top and sides are brown, about 35 minutes.

Nutrition Facts

Per Serving: 200 calories; 3.8 g fat; 35.5 g carbohydrates; 5.6 g protein; 20 mg cholesterol; 275 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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