Pumpkin-Pecan Bread

Pumpkin-Pecan Bread

1 1/3 c canned pumpkin
2 extra-large eggs, beaten and at room temperature
2 Tbsp unsalted butter, cut into small pieces and at room temperature
2 tsp vanilla extract
4 tsp pumpkin pie spice
1 1/2 tsp salt
1/4 c brown sugar
1/3 c rolled oats
4 c bread flour
2 1/4 tsp active dry yeast
1/2 c raisins
2/3 c toasted pecans

Add all ingredients except raisins and pecans to your bread machine in the order given. Select the sweet bread cycle, 2 lb size and light crust. Add raisins and pecans to the dough at the mix-ins signal OR five minutes before the end of the last kneading program. When finished baking, remove from pan and cool on a wire rack at least one hour before slicing. Rub one tbsp of cold butter over the top and sides of the bread as it cools. **I forgot about that last step.

What I liked about this bread: It did not have a buttery fatty taste to it like most sweet breads do.
What I disliked about this bread: It had a very odd yellow color and not an orangey color like I expected.
Cool kitchen gadgets used: I used my tea kettle to boil water to rehydrate the raisins. I've been doing that whenever I make raisin bread. I just soak the raisins in hot water for about fifteen minutes and they plump right up. Much nicer than just dried raisins.
Tastiness factor: I had a slice of this tonight for a snack with a little butter spread and homemade strawberry jam. VERY, very tasty. The pumpkin and pecans and spices combine to make a great bread that is not overly sweet, but just sweet enough to satisfy a sweet tooth. Good stuff indeed.

Sadly, I did not get the few last pieces of my homey white bread in the freezer in time. I opened my breadbox tonight to find a few spots of green. The only problem with homemade bread is that it spoils so much faster due to the lack of preservatives. Oh, well. I'll make another loaf of that one later this week when I get home from my trip. I'm off tomorrow night on a three-day whirlwind tour of San Antonio and Houston!