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I served this delicious bread for Thanksgiving Dinner this year. Everyone loved it!

Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads.

Check out all of Linda's great Bread Recipes for your bread making.

Pumpkin Nut Bread

3/4 cup canned pumpkin puree*
6 tablespoons lukewarm milk (70°F)
1 large egg, lightly beaten
2 tablespoons olive oil
1 teaspoon pumpkin pie spice
1 teaspoon salt
1/4 cup firmly-packed brown sugar
3/4 cup chopped nuts, toasted (see below)
3 cups bread flour
3 teaspoons Instant Active Dry Yeast
Cornmeal (optional for dusting pan)

* The same as you would use for making pumpkin pie

Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. NOTE: If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I use a nonstick cooking spray). Form dough into an oval, cover with plastic wrap and let rest for 10 minutes.

Shape dough either into a large baguette loaf or two small round and place on large baking sheet dusted with cornmeal (I use the silpads instead of cornmeal). Cover with plastic wrap and place in a warm spot to rise, approximately 20 to 30  minutes. NOTE: I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.

Preheat oven to 375° F. After rising, slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes on loaf shape or a cross on rounds. Bake for 25 to 30 minutes. After 15 minutes, cover loaves with aluminum foil to prevent over browning. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200° and 210° F.) Remove from oven and place the bread on a wire rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).

Makes1 large baguette loaf or 2 small round loaves

TOASTING NUTS:
Preheat oven to 350 degrees F. Place nuts in a shallow baking pan and bake for 15 to 20 minutes or until nuts are lightly browned, stirring occasionally. Remove from oven and let cool.