I love making bread! I do a loaf or two every month. In October I got the pumpkin bread bug (say that three times fast!), but found a great recipe for a yeasted pumpkin sandwich loaf and just had to make it. Leftover T Day sammies...Yes!
Did you know that Libby’s Pumpkin Puree is actually Butternut Squash? And that if you are making a pie out of it, heat the puree in a saucepan for about 10 minutes stirring all the time to take the raw taste away before using it.
Pumpkin Yeast Bread — from Octoberfarm
Makes 2 9”x5” loaves or 1 9”x5” + 3 mini loaves
1 ½ C water
2/3 C milk
1 ½ Tbs rapid rise yeast (I used regular Red Star yeast)
2 lg eggs
2 Tbs vegetable oil
1 ½ C pumpkin puree (Libby’s)
½ C light brown sugar (substitutions: coconut sugar or ¼ C dark brown and ¼ C light brown sugar)
2 tsp salt (I used 2 ½ tsp)
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp freshly ground nutmeg
dash ground cloves
3 ½ C bread flour
3 C artisan bread flour
(or use all purpose flour for the full 6 ½ C of flour)
Have all ingredients at room temperature. Mix everything but the flour really well. Then gradually add the flour. The dough will be a loose mix. Knead it lightly and place in a large greased bowl. Cover with a tea towel, plastic wrap or even a plate. Place the bowl in a slightly warm place to rise...double in bulk. Usually takes 1-3 hours. I turn the oven light on and place my dough in the oven. YMMV.
Preheat oven to 375º
Divide dough, mold into a loaf shape and place in greased loaf pans. Cover and let rise until just over the top of the pan about 1/4-1/2”. You can place the pans on top of the oven or in another warmish place out of drafts.
Bake for approximately 30 minutes or until the internal temperature is 190º. Tent if the bread is browning too fast.
When done let rest 5-10 minutes then remove from the pan and place on a wire rack until cool.
Enjoy for sandwiches with your leftover turkey and fixin’s.
Great Pumpkin Bread— my recipe
Makes 2 8”x4” loaves
2 eggs, slightly beaten
2 C sugar
½ C vegetable oil
1 C pumpkin puree
2 ¼ C all purpose flour
½ tsp cinnamon
½ tsp garam masala (if you don’t have it just add more cinnamon)
1 tsp baking soda
½ tsp salt
½ tsp ground ginger
¼ tsp ground clove
1 C pecan pieces toasted and floured
Have all ingredients at room temperature.
Combine eggs, sugar, oil and pumpkin. Mix well.
Combine flour, spices, salt and soda. Mix well.
Mix both wet and dry ingredients together. Fold in floured pecans.
Preheat oven to 350º.
Butter loaf pans and divide dough into both. Cook for 40+/- minutes. Cool in pan 10 minutes and then turn out onto a wire rack to cool. This makes really good toast!
I hope you try one of these recipes this holiday season. Let me know how you like them. I love feedback!
I have not been here in a while. Traveling and injuries have kept me away. Now I almost cut the end of my right middle finger off (yeah, that one!). It will be another 6-8 months to maybe get the feeling back. Typing, cooking, photography, water coloring, sewing, crocheting, all the things I like to do are that much more difficult now. I have turned over so many glasses full of liquid I want to scream!
But I do read and have enjoyed this community of cooks. Cheers!
I may not be here when this publishes, but I will be here as soon as I can. 🎃