Pecan Pumpkin Bread

Recipe By : The Bread Machine Cookbook by Melissa Clark May 1993 p94

5 Points Per Serving

1 1/2 LB LOAF--

1 cup skim milk

3/4 cup pumpkin puree

3 tablespoons butter

1/3 cup honey

1 1/3 teaspoons cinnamon

1/3 teaspoon ground cloves

1 1/2 teaspoons salt

3/4 cup whole wheat flour

3 1/4 cups bread flour

2 1/2 teaspoons yeast

1 cup chopped pecans

Bake according to manufacturer's instructions, adding the pecans during the raisin bread cycle, or five minutes before the final kneading is finished.

Serving Size : 12

AUTHORS NOTE: Although I made this as a tasty pumpkin addition to my Thanksgiving table, I seem to get requests for it all year round.

NOTES : Per serving: 260.6 cal, 7g (23.5%) fat, 3g fibre, 309mg sodium, 43.8g carbs, 7.1g protien

Per serving: 5.20 points

Ok here is a 5 point per slice bread ( the slices are thick so if you slice them thin its 2.5 point a slice :) This would be a nice treat with a cup of tea :)

Shared by: Jenn