Filter
Top Products
Pumpkin Walnut Bread
Quick Bread/Cake Cycle
Delay Start Timer - No
Ingredients Large – 2 pounds Medium – 1
1
⁄2 pounds Small – 1 pound
Oil
1
⁄4 cup (50 ml) 3 tablespoons (45 ml) 2 tablespoons (30 ml)
Canned pumpkin 1 cup (250 ml)
3
⁄4 cup (175 ml)
1
⁄2 cup (125 ml)
Eggs, large, at room temperature* 2 2 2
Brown sugar, packed 1 cup (250 ml)
3
⁄4 cup (175 ml)
1
⁄2 cup (125 ml)
Unbleached all-purpose flour 2
1
⁄4 cups (550 ml) 1
2
⁄3 cups (400 ml) 1 cup
+ 2 tablespoons (280 ml)
Ground cinnamon 1 teaspoon (5 ml)
3
⁄4 teaspoon (4 ml)
1
⁄2 teaspoon (2 ml)
Allspice
1
⁄2 teaspoon (2 ml)
1
⁄4 teaspoon (1 ml)
1
⁄4 teaspoon (1 ml)
Nutmeg
1
⁄4 teaspoon (1 ml)
1
⁄4 teaspoon (1 ml)
1
⁄4 teaspoon (1 ml)
Salt 1 teaspoon (5 ml)
3
⁄4 teaspoon (4 ml)
1
⁄2 teaspoon (2 ml)
Baking powder 1 teaspoon (5 ml)
3
⁄4 teaspoon (4 ml)
1
⁄2 teaspoon (2 ml)
Walnuts
1
⁄2 cup (125 ml)
1
⁄3 cup (75 ml)
1
⁄4 cup (50 ml)
Dried cranberries
1
⁄2 cup (125 ml)
1
⁄3 cup (75 ml)
1
⁄4 cup (50 ml)
Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart
™
Convection Bread Maker. Press Menu and select Quick
Bread/Cake. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for 4 min-
utes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause and
remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to cool.
Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled.
*Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
Nutritional information per serving [1 ounce (28 g)]:
Calories 109 (33% from fat) • carb. 14g • pro. 2g • fat 4g • sat. fat 1g • chol. 27mg • sod. 96mg • calc. 17mg • fiber 1g
55
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 56