Here's an adaptation of Beth Hensperger's Taos Pumpkin Bread that I've used
with great success:
3 c. flour
1/4 c. cornmeal
1 1/2 tsp. salt
1/4 c. brown sugar, packed not too solidly
1 egg mixed with 3/4 c. water
1/2 c. pumpkin puree
1 1/2 tsp. yeast
Put all ingredients in machine and run dough cycle. When finished, turn on
floured surface and gently deflate. Shape into a rectangular loaf and place
on greased baking sheet sprinkled with cornmeal. Cover loosely with plastic
wrap and let rise 30 minutes or until doubled in size. Preheat oven to 450
degrees. Sprinkle loaf with flour, slash several times with serrated knife
and place in oven. Immediately reduce oven temperature to 375 degrees and
bake 25-30 minutes.
Karla Cole
St. Paul, MN