Even though, the temperatures haven't been out of the 80's here, I've been feeling a little fall-ish. What better way than to make some Pumpkin-y things.
Last year, I waited forever for the stores here in Texas to stock the shelves with some pumpkin cream cheese spread to put on my morning bagels. Never happened. So this year, I decided to make a
- 1/2 cup plus 2 tablespoons milk (5 ounces)
- 1 cup mashed pumpkin (or canned pumpkin puree)
- 4 cups bread flour
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 1/4 teaspoons salt
- 2 1/4 teaspoons active dry yeast
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Add all of the ingredients according to your bread machine manufacturer's suggested order, with the default being the order listed in the ingredient list above.
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Use white bread setting, light crust. I used a 2 lb loaf.
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Let your machine do its thing and enjoy the loaf when it is ready.
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup canned pumpkin (not pumpkin pie mix)
3 tablespoons packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla
(Can’t get enough cinnamon? Add 1 teaspoon of it
to the mix in addition to the pumpkin pie spice for more cinnamon
flavor.)
- In large bowl, beat ingredients with electric mixer on medium speed until well combined. Pour spread into serving dish.
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Cover; refrigerate at least 1 hour to blend flavors.
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Serve spread with breads, crackers or apple slices. Store in refrigerator.
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