Autumn Sweet Bread

Welcome guests in the fall season with this sweet and delightful bread; it is a perfect combination of fall's colorful fruits and vegetables. The tender, slightly spiciness of allspice and cinnamon of this loaf of bread is well-served with any autumn event.

Ingredients:
1/4 cup carrots, cooked and puréed
1/4 cup butternut squash, cooked and puréed
1/4 cup banana squash, cooked and puréed
1 egg
1 tsp salt
1 tbs butter or margarine
1 tbs honey
1/4 tsp ground ginger powder
1/2 tsp ground cinnamon
2 1/2 cups bread flour
2 tsp active dry yeast

Directions:
Place all the ingredients in the order listed above in a bread pan. Select the light crust setting and press start. After the baking cycle ends, remove bread from the pan, place on the cake rack, and allow to cool 1 hour before slicing.

Tip: any bread machine will work for this recipe. Read the manual of your machine before proceeding. For this recipe, I form the dough after the first cycle into 10 balls; each about 1 1/2 oz . Place them into a greased 9 inch baking pan . Cover and let rise for another 45 minutes or until the dough doubles in size. Bake in preheated oven at 350° for 25 minutes.