Pumpkin Yeast Bread
Recipe by:
shambud
A great yeast bread made with pumpkin. It is great for sandwiches, french toast, dinner rolls, or a pizza crust. It also makes a great stuffing when it starts to get stale.
Ready in 2 hours 30 mins
Ingredients
Makes: 1 large loaf
- 2 teaspoons granulated sugar
- 3/4 cup warm water
- 1 tablespoon active dry yeast
- 1 egg
- 8 ounces canned pumpkin puree or pie filling
- 2 tablespoons melted butter
- 1/2 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1/4 teaspoon ground ginger
- 2 teaspoons salt
- 2 1/2 cups bread flour, or as needed
Preparation method
Prep: 2 hours | Cook: 30 mins1.
Stir the sugar into the warm water until dissolved, then sprinkle the yeast on top. Set aside to soften for 5 minutes. Meanwhile, beat the egg in a bowl until smooth. Stir in the pumpkin, butter, spices, and salt.
2.
After the yeast has softened, stir it into the pumpkin mixture until blended. Stir in the flour until a dough forms, then knead dough until smooth and elastic.
3.
Place the dough in a bowl, cover with a damp cloth and let rise until doubled in size.
4.
Start preheating the oven to 375 degrees F when dough gets doubled in size. After turning the oven on, punch the dough (deflate it by poking it with a couple fingers) and shape your bread. Let rise for another 15 minutes or so.
5.
Bake at 375 until the bread sounds hollow when tapped. Usually about 30 minutes or so. Wait to cut the bread until it is cooled. This will help to keep the moisture inside the bread.
Tip
For a crispy thick crust, try to mimic a steam injected oven like bakeries would use. I lay parchment paper in a dutch oven, then put some water under the parchment paper and the dough on top. I then brush the dough with a small amount of water. I cook for about 25 minutes covered, then until hollow sounding uncovered.
Last updated:
Feb 22 2013
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