Pumpkin Yeast Bread

This is the perfect Thanksgiving or holiday bread, or if you just love pumpkin and spices. It’s a yeast bread, so it’s more like a pumpkin-scented sandwich bread as opposed to a quick bread that’s sweet and dessert-like. It’s great for French toast, dinner rolls, or snacking with honey butter. I think it would also be great to use for chicken salad sandwiches and the like.

So I fricken love King Arthur Flour. You’ll find that I use a lot of their recipes, especially when it comes to bread. I just wish I could actually afford their flour more often–I can only buy it when it’s on sale, and even then, it’s a stretch for their organic versions. Either way, I trust their recipes. Use them if you get a chance!

Ingredients

  • 2 tablespoons instant or active dry yeast
  • 1/2 cup (113g) lukewarm milk
  • 2 large eggs
  • 1 1/2 cups (340g) puréed pumpkin, either fresh or canned
  • 2 Tbsp (25g) oil
  • 6 1/2 cups (780g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (52g) brown sugar
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom

Instructions

  1. Place all of the ingredients into a large bowl, and mix and knead — by hand, using a mixer, or in a bread machine set on the dough cycle — to make a smooth, soft dough.
  2. Put the dough into a lightly greased bowl. Cover and let it rise until doubled, about 60 to 75 minutes.
  3. Gently deflate the dough, and turn it out onto a lightly oiled work surface. Divide it in half.
  4. Shape each half into a loaf, and place in lightly greased 9″ x 5″ loaf pans. Alternatively, shape half into a loaf, and the other into 12 to 16 rolls, which can be placed into two 8″ round pans, or into a 9″ x 13″ pan. Or, simply shape all of the dough into 24 to 32 rolls. (The ones pictured are three strand braids. Divide the loaf into three strands and braid one strand over the other like you would normally braid hair and place into the loaf pan).
  5. Cover the pan(s) and let the loaves/rolls rise until almost doubled, about 45 minutes. Toward the end of the rising time, preheat the oven to 350°F.
  6. Bake the bread for 30 to 35 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F. Bake the rolls for about 20 minutes, until golden brown.
  7. Remove the bread from the oven, and turn it out onto a rack to cool. Store completely cool bread or rolls well-wrapped, at room temperature, for several days; freeze for longer storage.

Adapted from King Arthur Flour.

 

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