Pumpkin Yeast Bread

Last year all five of my kids got a free pumpkin from a homeschool field trip, and I cooked, pureed, and froze them. So I have been trying to find creative ways to use the puree, and came up with this recipe, which makes great toast or cream-cheese-filled sandwiches:

1 1/4 c pumpkin puree
1 egg
4 T butter (or less if preferred)
1/4 c sugar (or less if preferred)
1 t salt
1/3 c powdered milk
3 1/4 c flour (may use part whole wheat)
1 t yeast

Either dump it in a bread maker, liquids first, or mix it all up in a big bowl, knead, let rise, punch down, shape, let rise, and bake.

We love this for quick breakfasts or lunches, and it is full of good nutrients (and yummy)! Hope you like it.

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