Pumpkin makes a wonderful addition to bread, adding color, nutrition, and flavor. There are two ways to add pumpkin: grated or pureed. If you add grated pumpkin, you will have flecks of deep orange color and the bits of pumpkin tend to give the bread a chewier texture. The other way is to add pumpkin purée. The following recipe uses pumpkin purée.
October Pumpkin Bread Recipe
This is wonderful bread. Be prepared to adjust the amount of flour that you use to accommodate different moisture contents of the pumpkin purée. If you like, you can substitute up to three cups of whole wheat flour for the white bread flour. (The picture is of bread with whole wheat flour.) We like golden raisins in this bread but suit your own taste.
This bread is not sweet like a dessert bread. You can add more sugar if you like. You can also add one cup of chopped walnuts. And if your kids don’t like raisins (like ours), you can leave them out.
5 1/2 to 6 1/2 cups white bread flour (you can substitute up to 3 cups whole wheat flour)
1/4 cup brown sugar
1 seven-gram packet of instant yeast
1 1/3 cup warm water, 110 degrees
1/2 tablespoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup puréed pumpkin or canned pumpkin
1/2 tablespoon salt
6 tablespoons melted butter
1 1/2 cups raisins, golden raisins, or currents
1. Place half the bread flour, sugar, and yeast in the bowl of your stand-type mixer. Add the warm water and beat with a dough hook until it is partially mixes. (The purpose of this mix is to hydrate the yeast.)
2. Add the rest of the flour, the spices, the pumpkin, the salt, and the butter. Knead with the dough hook at medium speed for four minutes. When the dough comes together, add the raisins and continue beating for the remainder of the four minutes or until the gluten is developed. You will likely need to adjust the moisture level either by adding flour or water. Place the dough in a greased bowl, turn once, and cover. Set the bowl in a warm place and allow it to double in size.
3. Grease two 9 x 5-inch loaf pans. Form two loaves, cover them, and let them rise until doubled and puffy.
4. Bake at 350 degrees for 25 minutes or until done. The internal temperature should be at 190 to 200 degrees. Remove the loaves from the pans and let the bread cool on a wire rack.
Baker’s Note: The pumpkin in this bread makes it very moist. Pumpkin has a very mild flavor and acts as background for the spices and this has a mild bread combination of spices. Add more spices if you like.
Incidentally, try this bread toasted with Red Current Jelly. It is terrific!