Last year I made so many pumpkin items, I was almost sick of them. This fall I wasn’t sure where to start. After a quick scan through my recipes I realized I don’t have very many savory items. I also noticed I am seriously lacking in the bread department.
Thinking about making bread made me a bit nervous, but I had been in the mood to try it again. The last time I made a recipe that required dough to rise was for my first Daring Baker’s Challenge back in February….
It was definitely time to make more bread.
This recipe is from one of my all time favorite flour companies, King Arthur Flour. I did a quick google search for a pumpkin bread recipe and found their recipe had great reviews, and sounded the best.
The recipe makes 2 loaves of bread, but the recipe from King Arthur Flour also recommended making 1 loaf of bread and 12 rolls. I thought that making rolls for Thanksgiving dinner, and bread for left over turkey sandwiches the next day sounded like a delicious idea.
This bread is best if eaten within a few days of baking. If you plan on it eating it 2 or 3 days later, I recommend toasting and slathering with butter…or apple butter.
A wise person once told me that adding honey to the bread will help naturally preserve it, giving it 3-5 days instead of 2-3. Adjust the sugar according to your sweetness preference (if adding honey).
- 1/2 cup warm water
- 2 tbsp active dry yeast
- 2/3 cup warm milk
- 2 large eggs, beaten
- 1 1/2 cups pumpkin puree (canned or fresh)
- 2 tbsp vegetable oil
- about 6 1/2 cups all purpose flour
- 1/2 cup brown sugar
- 2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- In a large bowl stir the yeast into water. Allow to sit for about 5 minutes.
- Mix the milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, ginger, and cardamom to the yeast mixture. Beat vigorously for 2 minutes.
- Gradually add in flour (from the remaining 2 1/2 cups) to the dough until it is stiff enough to knead.
- Turn the dough out onto a generously floured surface. Knead the dough, adding more flour as needed to reach a smooth elastic dough.
- Oil and warm a microwave safe bowl in the microwave for a little less than a minute. Move the dough into the bowl and turn once to cover with oil. Place a warm towel over the dough, leave in a warm place for about 45 minutes or until doubled in size.
- Move the risen dough to a oiled surface and divide it in half. Shape into either 2 loafs, 1 loaf and 12 dinner rolls, or 24 dinner rolls and place into greased pans. Cover with a warm towel and allow to double in size again (about 45 minutes).
- Pre-heat the oven to 375 degrees Farhenhiet and bake the dough. The loaves take 30-40 minutes, the rolls take 15-20.
- Once done baking immediately remove from the pans and allow to cool. Serve while still warm or toast slices of the bread.