Easy Maple Pecan Bread Recipe - Two Sizes

INGREDIENTS

1-1/2-Pound Loaf 1/2 cup water 1 egg 2 teaspoons maple flavoring or extract 1/3 cup solid-pack pumpkin 3 tablespoons shortening 1 teaspoons salt 3 cups all-purpose flour 3/4 cup coarsely chopped pecans 1/3 cup sugar 1‑1/2 teaspoons active dry yeast 2-Pound Loaf 3/4 cup water 2 eggs 1‑1/4 teaspoons maple flavoring or extract 1/2 cup solid-pack pumpkin 1/4 cup vegetable shortening 1‑1/2 teaspoons salt 4 cups all-purpose flour 1 cup coarsely chopped pecans 1/2 cup sugar 2 teaspoons active dry yeast Maple Glaze 1‑1/4 cups powdered sugar 4 to 5 tablespoons milk 1 teaspoon maple flavoring or extract

PREPARATION:

1. Measuring carefully, place all ingredients except maple glaze ingredients in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start. Grease large baking sheet; set aside.
2. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional all-purpose flour to make dough easy to handle. Divide dough in half. For 1-1/2 pound loaf, roll each half into 20-inch rope; for 2-pound loaf, roll each half into 24-inch rope. Lightly twist two ropes together and place on prepared baking sheet, tuck ends under. Cover with clean towel; let rise in warm, draft-free place 45 minutes or until doubled in size.
3. Preheat oven to 375°F. Bake 25 to 35 minutes or until evenly browned. Remove from baking sheet; cool on wire rack.
4. Combine powdered sugar, milk and maple flavoring in small bowl. Drizzle over loaf.

Note Form the twisted ropes into a ring before baking for a pretty, wreath-like presentation. This recipe appears in: Quick Breads