Pumpkin Yeast Bread
This super simple pumpkin yeast bread packs big-time pumpkin flavor in a light and airy yeast bread. Simple to make and perfect for ham sandwiches.
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Ingredients
- 2 tablespoons instant or active dry yeast
- 1/2 cup lukewarm milk 113 grams
- 2 large eggs
- 1-1/2 cups canned pumpkin puree 340 grams
- 2 tablespoons vegetable oil 25 grams
- 6-1/2 cups all-purpose flour 780 grams
- 1/2 cup brown sugar, packed 106 grams
- 2-1/2 teaspoons kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
Instructions
- Place all of the ingredients into a large mixing bowl or the bowl of an electric mixer.
- If kneading by hand mix together the ingredients and knead by hand until a smooth soft dough is achieved. If using an electric mixer, fit it with the dough hook and knead until a smooth soft dough is achieved. I used an electric mixer with a dough hook and this took about 10 minutes.
- Light grease a large mixing bowl and add the dough.
- Cover and let rise until doubled, about 60-75 minutes.
- Lightly oil your work surface.
- Gently deflate your dough and turn it out on the oiled work surface.
- Shape each half into a loaf, and place in lightly greased 9" x 5" loaf pans.
- Cover the pans and let the loaves rise until almost doubled, about 45 minutes.
- Toward the end of the rising time preheat the oven to 350 degrees 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 degrees F.
- Remove the bread from the oven, and turn it out onto a rack to cool. Store completely cool bread at room temperature for up to 5 days.
Notes
Recipe from King Arthur Flour
Nutrition
Serving: 1g | Calories: 99kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 279mg | Fiber: 2g | Sugar: 1g
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