Pumpkin-Cider Bread

Ingredients

2 cups pureed pumpkin
1 tbsp cinnamon
2 tbsp sugar
1 tbsp nutmeg
2 cups of flour, and then enough to keep the consistency just right
2 tblspns dry yeast dissolved in 1/2 cup warm water
1 tblspn salt
2 tblspns vegetable oil
1/3 to 1/2 cup molasses
2 cups of fresh cider

Directions

Combine cinnamon, sugar and nutmeg with the pureed pumpkin.

Combine salt and 2 cups of flour. Add the cider, yeast mix and all other ingredients. Add more flour if necessary. Pour the dough to a lightly greased bowl, cover it with a cloth or plastic wrap, and let it in rise about 45 minutes, until it’s doubled in size in a warm place.

Punch down the dough and turn it out onto a floured surfact. Roll the dough into a long strip and then roll it up jellyroll style to fit into the bread pan. Place in a greased pan and let rise until doubled again. Bake at 400 degrees F for 50-60 minutes until brown and done, when a fork comes out clean.