Wednesday, September 30, 2015

Pumpkin Yeast Bread for Day 3 of #PumpkinWeek

Can you believe that we are already halfway through Pumpkin Week?  I, for one, am LOVING all the great pumpkin recipes being shared.  I want to thank our friend and leader, Terri, of Love and Confections for all of her hard work on this wonderful project.


Today I am sharing a Pumpkin Bread recipe.  Normally when someone says pumpkin bread I think of that delicious, cinnamony, moist quick bread.  Sometimes with nuts.  Sometimes with streusel topping.  But always sweet and yummy.  I love those breads but seeing as I just shared these wonderful Pumpkin Spice Muffins with you on Monday, I didn't want to make another sweet pumpkin recipe today.



Instead, I decided to make a savory, tender yeast bread using pumpkin.  I think you are going to love it.  I know we sure did.  It is perfect alongside the Pumpkin Chili that I shared yesterday.  It is also wonderful sliced and used for sandwiches or toasted and sprinkled with cinnamon sugar if you just can't get rid of hankering for some sweets.



I based this recipe on one found at the King Arthur sight but it really doesn't even resemble the original recipe any longer.  I wanted to make this bread a little healthier than the original so I used half whole wheat flour and coconut oil in place of the vegetable oil.  What I did not change were the spices used or the amount of yeast used.  That is not a typo.  This bread contains 2 Tablespoons of yeast.


Pumpkin Yeast Bread
adapted from King Arthur Flour

2 T. active dry yeast
1/2 c. milk warmed to 105-110*
2 eggs
1 (15 oz) can organic pumpkin puree
2 T. coconut oil
3 c. Whole Wheat Flour
3 c. Unbleached All Purpose Flour
1/2 c. brown sugar
2 1/2 t. salt
1/2 t. ground ginger
1/2 t. ground cardamom

Place all ingredients in the large bowl of a stand mixer fitted with a dough hook.  Turn to low speed and mix until combined and a ball has formed. Turn to med speed and continue to knead until soft but not tacky.  Remove from bowl and form into a smooth, round ball.  Spray bowl with cooking spray and return dough ball to bowl, turning to cover all sides with the spray.  Cover with a warm, damp towel and allow to rise for 1 hr.  Dough should double in size.

Punch dough down and divide into equal halves.  My halves were 2 lbs. each.  Form into loaves and place into two lightly sprayed 9x5" loaf pans.  Cover with the warm, damp towel and allow to rise until doubled in size, about 45 minutes.  Bake in a preheated 350* oven for 40-45 minutes, until golden brown.  Print Recipe

Let's take a look at what everyone else is sharing today.

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14 comments:

  1. It looks and sounds delicious!

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    1. It was Linda. I was very pleased with it.

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  2. I love bread! What a great recipe and looks super tasty.

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  3. Oh my - there are SO many ways you could enjoy that bread... My mouth is watering. :)

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    1. We ate it with our Pumpkin Chili. Perfect accompaniment.

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  4. I bet a slice toasted with butter is amazing. I can taste it now! YUM!

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    1. Thanks Rachel. I was thinking maybe a pumpkin bread pudding with the leftovers......

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  5. Oh my goodness. I think I could wrap my taste buds around this one. Sounds very delightful!!

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  6. Oh yum I was just wondering what you would use this for and when you said pumpkin chili my eyes lit up.

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    1. It was very good with the chili Erin, but it is a very mild bread that would be a good accompaniment for any meal or toasted in the morning. It made 2 loaves and I have one in my freezer that I am going to make a bread pudding out of.

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  7. What a beautiful loaf of bread Wendy! Thank you for sharing!

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