Recipe: Pumpkin Nut Bread (yeast dough, pumpkin-shaped or loaves)

PUMPKIN NUT BREAD



4 1/2 to 4 3/4 cups all-purpose flour, divided use
1/3 cup firmly packed brown sugar
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 teaspoons salt
1/2 cup evaporated milk
1/4 cup butter or margarine
1 cup canned pumpkin puree (not sweetened)
2 large eggs
2/3 cup finely chopped pecans or walnuts, toasted
1 1/2 teaspoons pumpkin pie spice
1 egg white
1 tablespoon water
Powdered Sugar Glaze (optional, recipe follows)

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt; set aside.

Heat milk and butter until very warm (120 to 130 degrees F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Stir in pumpkin, eggs and 1 cup flour. Beat 2 minutes at high speed.

Stir in nuts, pumpkin pie spice and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half;* roll each half to (12x7-inch) rectangle. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal. Place , seam sides down, in 2 greased (8 1/2 x 4 1/2-inch) loaf pans.

Cover; let rise until doubled in size, about 1 hour.

Brush with egg white mixed with 1 tablespoon water.

Bake at 350 degrees F for 25 to 30 minutes or until done. Remove from pans and cool on wire rack. Drizzle with Powdered Sugar Glaze, if desired.

POWDERED SUGAR GLAZE:
In small bowl, combine and stir until smooth:
1 cup powdered sugar, sifted
1 to 3 tablespoons milk

*FOR PUMPKIN-SHAPED LOAVES:
Divide dough in half; set aside a 1-inch square from each. Roll each half to 10 x 11-inch oval. With side of wooden spoon, make 4 symmetrical curved creases from top to bottom of oval to resemble a pumpkin. Place 1-inch square on top of pumpkin as stem.

Makes 2 loaves or 2 pumpkins
Source: Fleishmann's Yeast