Sunday, September 27, 2015

Pumpkin Yeast Bread

This Pumpkin Yeast Bread is the ultimate sandwich or toast bread for Fall. It's lightly sweetened and scented with comforting Fall flavors. The pumpkin in this bread helps create a fluffy, soft texture that's begging to be toasted and slathered with soft cinnamon butter. Once you try this bread, you won't be able to keep away from it.

I found this recipe on the King Arthur Flour website. This recipe below isn't exact to the original recipe but I felt the changes produced a great loaf. I also made 1 loaf versus 2 to keep us from over eating but this bread freezes great so double this recipe below and make 2! You will not regret it!

Pumpkin Yeast Bread

Makes 1 loaf
Recipe adapted from King Arthur Flour
  • 1/4 cup warm milk
  • 1 egg
  • 3/4 cup pure pumpkin puree
  • 1 tablespoon olive oil
  • 1/4 cup brown sugar
  • 1 tablespoon dry active yeast
  • 1 teaspoon salt
  • 3-1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon cinnamon
  • large pinch ginger
  • large pinch nutmeg
In the bowl of a stand mixer or food processor, with a dough hook, add milk, brown sugar, and yeast. Stir or pulse to combine. Allow to sit until foamy.

Add egg, pumpkin, olive oil, salt, cinnamon, ginger, and nutmeg. Pulse to combine. 

Add flour and knead until dough forms into a ball and is smooth. About 5 minutes. Add more flour if needed. Dough shouldn't be too sticky. 

Move dough to a oil greased bowl and cover with a kitchen towel or plastic wrap. Allow to rise until doubled in size, about 1 hour.

Punch dough down and form into a loaf. Put dough loaf into a lightly greased 9x5 loaf pan. Cover and allow to rise, about 30 minutes or until doubled in size.

Preheat oven to 350

Bake for 30-35 minutes or until browned and bread registers 190 degrees.

Allow bread to rest in pan for 15 to 20 minutes. Remove bread from pan and allow to cool completely on baking rack.

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