October
Pumpkin Bread Recipe
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.
Ingredients
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
Directions
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!
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