This is a great recipe for autumn and using a canned pumpkin mix makes this recipe a snap in your bread machine. I prefer to use the pizza dough cycle because it mixes the ingredients but does not have a long rising cycle which most yeast breads require. This is a batter bread and uses baking powder and baking soda as the rising ingredients. The batter won’t rise after mixing but will rise in the oven. This recipe makes two loaves but you could use smaller pie tins if you want to make individual servings. Great for school lunches or as an after-school treat. This bread also goes great with chicken or turkey with a gravy or cranberry sauce on top.
Add the ingredients to the bread pan in the order indicated in the recipe and select the pizza dough cycle. This cycle is about half as long as the regular dough cycle but because of the thinner, batter consistency it should give you a well-blended batter. If it needs more kneading, rerun the pizza dough cycle until it is well blended.
Preheat the oven to 325° F./160° C.
Lightly butter two bread loaf pans and divide the batter. If you want a single large loaf pour it into a lightly buttered 12 x 12-inch pan or you can divide the batter into smaller pans or foil tins.
Bake for 65 to 75 minutes or until a wooden skewer or toothpick can be inserted into the middle and emerge clean and dry.
If you are baking in smaller pans you will want to check for doneness after about 30 to 45 minutes. The smaller tins will bake faster.
When done, let rest for 10 minutes and then carefully turn loaves or loaf out onto platter or plates.