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Brandied Pumpkin Bread

Brandied Pumpkin Bread

  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 50 m
MOXIECOLA

MOXIECOLA

A wonderful hearty pumpkin bread made in the machine. I make it every Thanksgiving. It's not like your usual pumpkin breads (sweet breads) made for dessert, it's more a serve-with-the-meal kind of bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Combine flour, yeast, sugar, pumpkin pie spice, salt, butter, pumpkin puree, water, and brandy in the bread machine in the order recommended by the manufacturer.
  2. Select the Sweet or Basic/White cycle using the Light crust setting and start the machine. (To make the bread without a bread machine, see Editor's Note.)
  3. When the bread is done baking, remove it from the pan and allow to cool on a wire rack.
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Reviews

SUZZANNA
2

SUZZANNA

8/20/2012

Nice texture and taste. The pumpkin flavor was very subtle, and I felt it could have used more pumpkin pie spice. The bread is just slightly sweet, and would be perfect to serve with Thanksgiving dinner.

triolent
1

triolent

9/2/2013

Followed the recipe but used 2 Tsp whiskey and allspice instead of pumpkin pie spice. Don't expect a sweet dessert. Using the machine setting in the recipe, the bread came out VERY nicely, cut easily, and held its shape. The bread is not dense and not fluffy, but still light. The taste is a low-key pumpkin, more spiced pumpkin instead of all sugary. I am going to try a cina-butter on it for when I want it a little sweeter!

JennaR
0

JennaR

1/14/2014

People who pitch a fit about reviews made on an altered recipe, do not read further. whiskey. I also don't keep pumpkin pie spice, so used my usual spices for pumpkin pie: cinnamon, ginger, cloves, nutmeg. Per 1/2 cup of pumpkin, it's 1/2 teaspoon of cinnamon and 1/4 teaspoon of the remaining three. I like this recipe. Good toasted for breakfast. Try it with something along the lines of cinnamon-honey butter. It's also good if you want to toss in dried fruit (cranberries, dates, or raisins) and chopped, toasted pecans (or whatever nut you prefer). I'm definitely keeping the recipe. It worked very well on the white bread setting. I admit to being somewhat confused about why the directions give the option of either the basic or the sweet bread setting. This is not a sweet bread recipe. na ja.

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