Pumpkin Yeast Bread

Photo by Michelle P.
Adapted from kingarthurflour.com

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

2

servings

Adapted from kingarthurflour.com

Ingredients

  • 2

    tablespoons instant or active dry yeast

  • 1/2

    cup lukewarm milk

  • 2

    large eggs

  • 1 1/2

    cups puréed pumpkin, either fresh or canned

  • 2

    tablespoons vegetable oil

  • 6 1/2

    cups King Arthur Unbleached All-Purpose Flour

  • 1/2

    cup brown sugar

  • 2 1/2

    teaspoons salt

  • 1/2

    teaspoon ground ginger

  • 1/2

    teaspoon ground cardamom

  • Tip: Substitute 1 teaspoon pumpkin pie spice for the ground ginger and cardamom, if desired.

Directions

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. Put the dough into a lightly greased bowl. Cover and let it rise until doubled, about 60 to 75 minutes. Gently deflate the dough, and turn it out onto a lightly oiled work surface. Divide it in half. 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. 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. 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. 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.

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