Pumpkin Yeast Bread

Submitted by:
After my breadmaker left a pumpkin quickbread as a solid block in the middle, I went looking for a yeast-risen version to cook in the oven.

Difficulty: Medium - experience needed
Serves: 10

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: bread · pumpkin ·

Ingredients

½ cup warm water
2¼ tbsp. instant yeast (1 pckg.)
2/3 cup warm milk
2 large eggs
14 oz. pumpkin puree (1 can)
2 tbsp. vegetable oil
½ cup brown sugar
2 tsp. salt
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. ground cloves
6½ cups bread flour (approximately)
(Alternatively, 4 cups all-purpose and 2½ cups whole wheat flour)

Method

Originally taken from Annie's Eats: http://annies-eats.com/2009/12/01/pumpkin-yeast-bread/

Combine all ingredients except the flour in a large mixing bowl (with paddle attachment if available). Add about half the flour until a sticky dough is formed. If available, switch to a dough hook and turn to low speed. Gradually add more flour until the dough becomes elastic and loses its stickiness. Transfer to an oiled bowl and cover with a towel until doubled in bulk, about an hour.

Turn out dough to a floured surface, knead, and divide in half. Work into cylinders and place each into an oiled 9"x5" loaf pan. Press the dough so that it covers the entire bottom of the pan. Cover and rest until doubled in bulk, about 45 min - 1 hour.

Preheat the oven to 375° F. Bake the loaves for about 30 minutes, or until an instant-read thermometer inserted into the loaf reads 190° F. Transfer to a wire rack and let cool.

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