West Bend Pumpkin Nut Bread [abm] Recipe
Yield: 1 1/2lb loafRecipe by luhu.jp
Ingredients:
1 cup: Plus 2tbsp Evaporated milk,
1/2 cup: Canned pumpkin,
3 cup: All purpose flour,
1/4 cup: Whole wheat flour,
1/2 cup: Ground nuts, your choice
2 tbsp: Brown sugar,
3 tsp: Pumpkin pie spice,
1 1/2 tsp: Salt,
2 tbsp: Butter or marg,
2 tsp: Active dry yeast,
Directions:
Add milk and pumpkin to the pan. Add flours, nuts, sugar, spice and
salt to the pan. Level dry ingredients. Place a 1/2 tb butter in each
corner. Make a well and add the yeast. Program for basic.
From the West Bend ABM manual. Posted by Jim Weller.
Source from luhu.jp
salt to the pan. Level dry ingredients. Place a 1/2 tb butter in each
corner. Make a well and add the yeast. Program for basic.
From the West Bend ABM manual. Posted by Jim Weller.
Source from luhu.jp