This is what all college kids did, right?
Okay, perhaps not... but I did.
This was one of the first breads I learned to make from scratch. Shortly after mastering this bread I found a copy of a bread cookbook by James Beard at a used bookstore that my now husband and I would frequent when we were dating.
All college kids went to used book stores on a date, right?
Okay, perhaps not... but we did.
Anyhow, this is a great recipe that I've been making for many years now.
Yeasted Pumpkin Bread
((Printable Recipe))
Ingredients:
1 tablespoon yeast
1/2 cup warm water (about 110 degrees F)
1 teaspoon salt
2 teaspoons caraway seed (optional)
2 - 4 tablespoons molasses (depending on how sweet you like your bread)
1 cup canned pumpkin
3 cups all purpose flour (or 3 cups whole wheat flour with 2 tablespoons vital wheat gluten)
(I used whole wheat flour in the photo above.)
Directions:
1. Dissolve the yeast into the water. Stir in the salt, optional caraway seed and molasses. Add in the pumpkin and stir.
2. Next, add the flour and knead for 5-8 minutes. (This is a great time to use your dough hook on your mixer. It will only take bout 2-3 minutes on the 1st or 2nd speed setting.)
3. Rise until double in an oiled bowl covered with a damp towel in a warm place.
4. Punch down the dough and give it about 4 more kneads. Shape it into an oiled loaf pan. Cover with a damp towel and allow to rise until double.
5. Bake in a preheated 400 degree oven for 35 minutes. Remove from the pan and allow to cool.
Variations:
1. Use brown sugar instead of the molasses.
2. Add a 1/2 teaspoon of cinnamon (instead of the caraway seed.)
3. Stretch the dough into a rectangle and sprinkle with cinnamon sugar and roll. Place in a loaf pan and follow with the above directions for a cinnamon swirl bread.
Featured on: TasteSpotting and Foodgawker
Linked to: Delicious Sweets, 33 Shades of Green, Today's Creative Blog, Gooseberry Patch, Around My Family Table, Everyday Mom's Meals, Amee's Savory Dish
oooo I'm going to have to give this a try!
ReplyDeleteThis is being added to my recipes to try list now. I love pumpkin and bread so it's win win in my book!
ReplyDeleteThis looks delightful! I would love for you to link it up to my pumpkin blog hop!
ReplyDeleteThis is so simple and beautiful! God, I love your photography. If you photograph an empty bowl, I'm sure it will be fabulous! So talented!!
ReplyDeleteFound this over at Deelicious Sweets. I couldn't resist the photo - exquisite!
ReplyDeleteHmmm... I thought going to a used bookstore on a date is normal ... oh no! :p I like that you slice the bread so thinly... :)
ReplyDeleteJust checking out the recipe after seeing it on Deelicious Sweets. Pumpkin loaf usually is so dense, but making it into a bread is a great twist.
ReplyDeletePerfect w/ a cup of coffee! Thanks for sharing at Church Supper. Have a blessed week.
ReplyDeleteEveryday Mom's Meals
This is a gorgeous bread, Jenni!
ReplyDeleteThis looks absolutely amazing!!!! Thank you so much for sharing it on Fit and Fabulous Fridays. :)
ReplyDeleteI had to pin it - thanks, I looooove pumpkin things. I think I'll try it with pumpkin pie spice instead of straight cinnamon (replacing the caraway seeds). Sounds delicious!
ReplyDelete