I bought some little pie pumpkins, and cooked them tonight to use in various dishes for Thanksgiving. They made quite a lot of pureed pumpkin, so I adapted a bread recipe to use 1 cup of the pumpkin. It's rising right now - can't wait to try it!
1I used a bread machine for this recipe. You could also use a stand mixer.
I also used fresh cooked, drained and pureed pumpkin. I used the juicy water that drained off as the water in my recipe.
2Measure all ingredients into the bread machine pan in the order given. Make a well in the flour on top to put the yeast in, making sure the yeast does not touch the liquid ingredients. Set the machine for the dough only setting.
3When risen, shape into rolls or into long baguette-style loaves. Place into lightly greased pan(s). Allow to rise again until doubled in size. This could take anywhere from 30 minutes for rolls to 1 1/2 hours for loaves, depending on how warm your rising area is.
4Bake at 375°F about 25 minutes for rolls or 30 minutes for baguettes. Turn out of pans onto racks to cool.
5Serve rolls warm, or slice baguettes into 1-inch slices to serve.
These are not too sweet and can be used for dinner or breakfast.
REALLY good toasted with butter and orange marmalade!