Spiced Pumpkin Bread

Makes 1 loaf.
Water	1 tablespoon
Pumpkin, canned	1 cup
Oil	3 tablespoons
Eggs	2
Ground cloves	1/4 teaspoon
Ground nutmeg	1/2 teaspoon
Ground ginger	1/2 teaspoon
Ground cinnamon	2 teaspoons
Salt	1 1/2 teaspoons
Brown sugar	1/4 cup
Bread flour	3 cups
RED STAR® Active Dry Yeast	2 1/4 teaspoons
Pecan halves	1/2 cup

Bread Machine Method

Have all ingredients at room temperature. Place ingredients in pan in the order listed. Add pecans 5 minutes before end of kneading. Select basic cycle and medium/normal crust. Do not use the delay timer.

Mixer Methods

Combine yeast, 1 cup flour, and other dry ingredients, except pecans. Combine liquids, except eggs; heat to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, stir in pecans and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Stand Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs; beat 1 minute. Using dough hook(s), gradually add pecans and remaining flour. Use additional flour if necessary. Knead 5 to 7 minutes until smooth and elastic.

Food Processor Method

Have all ingredients at room temperature. Place dry mixture in processing bowl with steel blade. Briefly process to blend. While motor is running, add eggs and liquid ingredients. Continue processing until dough forms a ball and cleans sides of bowl. Add pecans; pulse just until mixed. Use additional flour if necessary.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375 degrees F oven 30 to 40 minutes. Remove from pan; cool.