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.

• Chicken Mushroom and Pumpkin Stew from Making Miracles.
• Curried Pumpkin Waffles from A Kitchen Hoor's Adventures.
• Healthy Pumpkin Dog Treats from {i love} my disorganized life.
• Pumpkin Banana Biscotti with Maple Syrup Glaze from Kudos Kitchen by Renee.
• Pumpkin Cream Cheese Bars from The Crumby Cupcake.
• Pumpkin Cobbler from Love and Confections.
• Pumpkin Curry Pizza from The Spiffy Cookie.
• Pumpkin Risotto from My Catholic Kitchen.
• Pumpkin Waffles from Recipes Food and Cooking.
• Pumpkin Yeast Bread from A Day in the Life on the Farm

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