Pumpkin Yeast Bread with Whole Wheat Flour

I have been wanting to make another yeast bread for a long time. It takes a little while, but honestly, it is one of those recipes where you can get a lot of other things done  between each stage of making the bread. Mix, set to rise… vacuum the house. Punch down the dough and while waiting for second rise… Clean the leaves off the patio. Put it into the oven bake….go for a walk.  You open the door on your arrival home, and are met with the most amazing aroma wafting from your oven…bread, yeast, pumpkin, spices….MMMMMMMmmmmm…makes me want to make another batch right now!

***This is a yeast bread meant for toasting. It isn’t a sweet, quick-bread…I’ll do that one soon.***

Sliced, toasted, buttered....

Sliced, toasted, buttered….

Nothing smells better than this delicious autumn bread!

Nothing smells better than this delicious autumn bread!

Pumpkin Yeast Bread

1/4 cup water

1/4 cup brown sugar

1 package (2 tsp) Instant yeast

1 Tbs olive oil

1 cup canned pumpkin

1 1/2 cups whole wheat flour

1 3/4 cups all purpose flour

                                     1 tsp sea salt

                         1 1/2 tsp pumpkin pie spice

Mix the first 6 ingredients in a large bowl. Let it rest for 10-15 minutes then add the remaining ingredients. Mix and knead. (I use the dough hook on my blender) . When the dough is smooth and soft, it is ready. If it is still sticky when you touch it, add more white flour 1 Tbs at a time until it is smooth.

Cover bowl with a towel and let it rest in a warm, draft free place for about 45 minutes. I usually preheat my oven to 200 degrees ahead of time then turn it off and let the dough sit in there.

Remove the dough from the bowl and knead it down a bit. Shape into a loaf and transfer to a 9 x 5 inch loaf pan. Cover lightly with greased plastic wrap or wax paper.

Let the dough rise until it is doubled in size or is about an inch above the rim of the pan.

Preheat the oven to 350 degrees.

Bake for about 45-50 minutes or until it sounds hollow when you tap the center of the loaf. Remove the bread from the oven and when cool enough, transfer to a wire rack to cool. Rub the top with butter.

Be sure to wait until it is cool to toast and eat it or it will be too moist and gummy on the inside.

Note- I made this into two smaller loaves so I could share. I also have doubled the recipe and it has worked well. The bread can be wrapped and frozen.

What do I love about this recipe? Well, it IS Pumpkin so I love it! Also….this bread makes the house smell amazingly delicious!

What don’t I love about this recipe?  Absolutely nothing. Nada. It is fabulous!

One Comment on “Pumpkin Yeast Bread with Whole Wheat Flour

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