11/27/2010

Pumpkin Yeast Bread

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I love leftover turkey sandwiches.  Spread with a good mayonnaise and my leftover whole berry cranberry sauce-- it is my favorite sandwich of all time! I usually enjoy it on leftover rolls or a loaf of homemade white bread, I was looking for something different to try a couple of years ago.  

When I am looking for baking inspiration one of my favorite sites to go is King Arthur Flour.  I came across this recipe for Pumpkin Yeast Bread.  I knew it would be perfect for my turkey sandwiches.  Some reviews suggested adding more spices, but I left the spice in the recipe as is since my cranberry sauce already has plenty of spice in it.  I did increase the salt and I used butter instead of oil.




These loaves bake up beautifully and they are so tasty.  The pumpkin and spices come through subtly on their own, but when paired with leftover turkey, my whole berry cranberry sauce and some mayonnaise-- wow, so good!!


The recipe suggests making half the batch into a loaf and the other half into rolls and that is  what I do.  Perfect for those fall sandwiches, but also wonderful served warm in the holiday bread basket!


Pumpkin Yeast Bread
makes 2 loves or 24 rolls (recipe can easily be halved)

1/2 cup warm water
2 packages (2 tablespoons) active dry yeast
2/3 cup warm milk
2 extra large eggs, at room temperature and beaten
1 1/2 cups pumpkin purée, homemade or canned
2 tablespoons unsalted butter, softened
6 1/2 cups unbleached all-purpose flour
1/2 cup light brown sugar
1 tablespoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
additional unsalted butter, melted for brushing top of loaves after baking

In the bowl of a stand mixer fitted with a dough hook, stir the yeast into water to soften.  Add the milk, eggs, pumpkin, butter, sugar, salt, spices and 4 cups of flour to the yeast mixture.  Knead on on low until everything is combined.

Gradually add the remaining flour, a little at a time, until you have a dough stiff enough to knead.  Increase speed to medium and knead until you have a smooth elastic dough, about 5-7 minutes.

Put dough into a lightly oil bowl sprayed with non-stick spray.  Cover with a sheet of plastic wrap and let rise until doubled, about 1 hour.

Turn dough onto a lightly floured work surface.  divide dough in half.  Shape into and place in well-greased 9x5-inch pans or, shape half into a loaf, and other into 12 large dinner rolls.  Cover with a towel and let rise until almost doubled, about 1 hour or until the bread has risen 1-inch over the rim of the baking pan.

Bake in a preheated 375ºF.  Loaves bake about 30-35 minutes, rolls about 20-25 minutes.

Immediately remove bread or rolls from pans and cool on a wire rack.  For an extra touch brush the top of the loaves with melted butter.  Enjoy!

Source: Adapted from King Arthur Flour



5 comments:

  1. The rolls look gorgeous! I love anything pumpkin ~ especially when it is carb related like your breads!!! These are going on my "to make very soon" list!

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  2. I just discovered your blog today, thanks to a link from Brown Eyed Baker. I like your style and your recipes. I had a yeasted pumpkin bread on a cruise earlier this year and it made a great hot ham sandwich! I just added you to my Google Reader.

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  3. Keeley-
    I am so pleased you found my blog:) Thanks for following-- Best!

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  4. I made your recipe yesterday from fresh pumpkin that I baked and then pureed myself. The dough came out very, very wet... so wet I had to add several extra cups of flour. The only thing I changed was using half whole wheat flour. Have you had this problem? Could using home-made pumpkin puree have caused this? I am not an accomplished bread baker but I would love to try this recipe again. Thank you!

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  5. Greenbasket- Did you strain your fresh pumpkin purée? Fresh pumpkin purée has more liquid in it than canned. When using fresh, it is important to drain the pulp of excess liquid through a cheese cloth or fine mesh strainer. Check out my homemade pumpkin purée post.

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