Pumpkin bread without the spices

A lot of the pumpkin bread recipes call for spices but this one doesn’t. The results are a nicely orange colored bread that is very moist and tender.

I used my bread machine to mix the dough and for the first rise to make rolls from this recipe. They’re
delicious and different.

1 cup mashed pumpkin (or sweet potatoes, or even persimmons)
1/4 cup water
1/4 cup milk
2 tablespoons vegetable oil
2 tablespoons sugar (add 3 if you want a little more “sweet” in your rolls)
3/4 teaspoon salt
pkg yeast (or 1 1/2 tsp bread machine yeast)
3 cups flour – I used half unbleached and half white
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Add ingredients as instructed by your bread machine instructions. Select dough cycle and let the
machine do its thing.

When dough cycle is done, dump dough onto lightly floured sueface, lay waxed paper on it and cover with
a towel – allow it to “rest” for 5 to 10 minutes.

With floured hands, divide the dough into 16 pieces and shape into balls. (Of course you can make more
or less, depending on how big you want your finished rolls to be.[the dough ball will be about half the size
of baked roll])

Place the balls of dough on a greased pan, cover with a clean towel and allow to rise in warm area for
about 30 minutes or until the dough has doubled.

Bake at 375 degrees for about 12 minutes. Brush with melted butter.

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