Add milk and pumpkin to the pan. Add flours, nuts, sugar, spice and salt to the pan. Level dry ingredients. Place a 1/2 tb butter in each corner. Make a well and add the yeast. Program for basic. From the West Bend ABM manual. Posted by Jim Weller. Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 1 1/2lb loaf|
|Calories from Fat: 25 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.6mg||2 %|
|Sodium 53.7mg||2 %|
|Potassium 196.9mg||5 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 33.5g|
|Protein 6.1g||9 %|
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Calories per serving: 193
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