Servings: 1
Ingredients
- 1/2 c. Carrots, diced, cooked, pureed
- 1/2 c. Canned pumpkin, or possibly diced banana squash, cooked, pureed
- 1/2 c. Unsweetened applesauce
- 1/4 c. Carrot water, the water from that you cooked the carrots
- 1 1/2 c. Whole wheat flour
- 1 1/2 c. Bread flour
- 1 1/2 tsp Salt
- 1 1/2 Tbsp. Butter, or possibly margarine
- 2 Tbsp. Honey
- 1/4 tsp Allspice, grnd
- 2 tsp Red Star yeast
Directions
- Place all ingredients in bread pan, press light crust setting, and press start. After baking cycle ends, remove bread from pan, place on cake rack, and allow to cold 1 hour before slicing. Book's
- Note: Welcome in the fallseason with this delightful bread which's a perfect combination of autumn's colorful fruits and vegetables. This tender, slightly tangy bread is delectable served with an orange butter.
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 677g | |
Calories 1719 | |
Calories from Fat 211 | 12% |
Total Fat 24.39g | 30% |
Saturated Fat 12.08g | 48% |
Trans Fat 0.0g | |
Cholesterol 46mg | 15% |
Sodium 3668mg | 153% |
Potassium 1378mg | 39% |
Total Carbs 336.49g | 90% |
Dietary Fiber 30.2g | 101% |
Sugars 50.59g | 34% |
Protein 50.76g | 81% |
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