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Pumpkin/Eggnog Bread



Combine eggnog, pumpkin, fructose, oil and molasses in a small saucepan. Heat over low heat until liquids are very warm, but not hot.

Place 4 cups flour, nuts, pumpkin pie spice, salt and yeast in bowl, and mix. Add warm liquids to flour mixture and mix.

Mix and knead dough into remaining flour, or whatever amount works in easily. Knead until smooth and elastic.

Place in a greased bowl, turning to grease top. Cover and let rest until double in size.

Punch dough down and divide in half. Shape each half into a loaf and place in a greased loaf pan. Cover and let rise in warm place until double in size.

Brush tops of loaves with oil. Bake at 375 degrees for 35 minutes. Remove from pans and cool on wire racks.