Harvest Moon Yeast Risen Chocolate Chip Pumpkin Bread

Total Time: 3 hrs 40 mins Preparation Time: 3 hrs Cook Time: 40 mins

Ingredients

• 3 1/4-3 3/4 cups all-purpose flour
• 2 packages active dry yeast
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8-1/4 teaspoon ground cloves
• 3/4 cup milk
• 1/4 cup packed brown sugar
• 2 tablespoons margarine or 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 cup canned pumpkin
• 3/4 cup walnuts or 3/4 cup pecans
• 3/4 cup chocolate chips
• milk (for brushing on top)

Recipe

• 1 in a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside.
• 2 in a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120ºf to 130ºf) and margarine is almost melted.
• 3 add to the flour mixture; add pumpkin.
• 4 beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
• 5 beat on high speed for 3 minutes.
• 6 using a wooden spoon, stir in nuts, chocolate chips and as much of the remaining flour as you can while still keeping a pliable dough.
• 7 turn dough out onto lightly floured surface.
• 8 knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• 9 shape into a ball.
• 10 place in a lightly greased bowl; turn once to grease the surface.
• 11 cover and let rise in warm place until double (30 to 45 minutes).
• 12 punch dough down.
• 13 turn out onto a lightly floured surface.
• 14 cover and let rest for 10 minutes.
• 15 lightly grease an 8x4x2-inch loaf pan.
• 16 shape dough into a loaf; place in the prepared pan.
• 17 cover and let rise until double (25 to 30 minutes).
• 18 brush top with milk.
• 19 bake in a 375ºf oven for 35 to 40 minutes or until loaf sounds hollow when tapped.
• 20 if necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning.
• 21 remove from pan.
• 22 cool on a wire rack.