Pumpkin Yeast Bread

With all the rainy and dreary weather we had last week, I got an itch to make a yeast bread...so off to the King Arthur Flour website I went to browse.  The recipe for this Pumpkin Yeast Bread jumped out at me...I had never before seen a yeast bread made with pumpkin...but I was very interested in finding out what this bread was all about.   

I have to apologize for the lack of pictures...I just wasn't sure if I would love this bread or not...and for some reason, had an aversion to snapping pics as I prepared it.  Even once it was done, I was still on the fence.  Since this recipe made two large loaves, I shared the extra loaf with my mom and my neighbor.  Both of them gave it thumbs up...so I decided I would go ahead and post.  The inside color is a lovely orange, thanks to the pumpkin, and the pumpkin flavor is slight...not overwhelming, and not as much as a pumpkin quick bread would have.  I did enjoy 1/2 of a smoked turkey sandwich ( again, no pic...sorry) on it.  The smoked turkey paired well with the pumpkin flavor of the bread. 

You can top the bread with pepitas, like I did if you like, but they are not included in the nutrition information.  I think if I made this bread again, I might just incorporate the pepitas into the dough, instead of sprinkling them on top.  I did have an issue with the seeds adhering to the loaves. 

I made this bread in my stand mixer with the dough hook attached, and then did the final kneading by hand.  The flour amounts are loose, as you might need a bit more or a little less to achieve the right consistency, but you can use it as a guide.  I started with 6 cups of flour, and then worked in the rest to achieve a nice elastic and soft, but not sticky, dough.   If you divide the each loaf up into 12 servings, each slice comes in at 4p+.  If you divide each loaf up into 16 servings, each slice comes in at 3p+.  I found the 12 servings to be very generously sized.

Pumpkin Yeast Bread

from King Arthur Flour

Printable Recipe

Yield - 2 large loaves   Servings - 12 or 16 per loaf    Points Plus per Serving - 12 slices per loaf = 4 points+,  16 slices per loaf = 3 points+

For 12 slices per loaf:  Calories - 164.2,   Total Fat - 2g,   Carb. - 33.5g,   Protein - 4.4g,   Fiber - 1.4g

For 16 slices per loaf:  Calories - 123.2,   Total Fat - 1.5g,   Carb. - 25.1g,   Protein - 3.3g,   Fiber - 1g

1/2 cup warm water ( 100 - 110 degrees F)

2 packages ( 2 TBS ) active dry yeast

2/3 cup warm skim milk ( I warmed it in the microwave ) 

2 large eggs, slightly beaten

1 1/2 cups pureed pumpkin

2 TBSP canola oil

6 1/2 cups ( approximately) King Arthur Bread Flour or all purpose flour

1/2 cup brown sugar

2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1.  In med bowl or 4 cup glass measure, combine yeast and warm water.  Allow to sit for 5 minutes to soften the yeast.  Add in milk, eggs, pumpkin, oil and brown sugar.  Whisk to combine.  

2.  In the bowl of a stand mixer, with dough hook on, combine 6 cups of flour with the salt, cinnamon, ginger and cloves.  With the mixer running on low, slowly add in the yeast mixture.  Let the mixer run until the dough comes together, adding more flour if needed.  

3.  Remove the dough from the mixer, and by hand, knead on lightly floured surface, adding more flour if needed, until dough is soft, smooth and elastic.  ( Honestly...THIS is the fun part of making yeast breads!  wonder how many activity points you get for it??) 

4.  Put dough into a bowl coated in cooking spray and cover.  Allow to rise in warm place until doubled...about an hour. 

5.  Punch dough down well...divide dough in half.  ( I weigh it and then divide, so it's more equal ) Shape into loaves and place into 9 x 5" loaf pans which have been sprayed with cooking spray.  Cover and allow to rise again, until almost doubled...about 45 minutes.  

6.  Preheat oven to 375 degrees F.  Bake loaves for about 30 minutes in preheated oven until tops are golden brown and bread sounds hollow.  ( or internal temp of 190 degrees F ) 

7.  Remove bread from pans and allow to cool completely on wire rack before slicing.  ( I am never too good at waiting until they are cool...but trust me, you will get nicer looking slices if you wait! ) 

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As I mentioned above, if I added pepitas next time, I think I would incorporate them into the dough.  They just would not adhere to the tops very well, which is why I omitted adding them at all in the directions.  It was a pretty bread though, with or without the pepitas, and would be a nice addition to your Thanksgiving feast, I think! 

Well...it has finally stopped raining, the sun is out, and the temps are supposed to climb into the 70's for the rest of the week!  I have a TON of outside work to get done as fall begins to really settle in.  I have also slated this week as time to clean out the garage!  The leaves have barely begun to change color around here...which is kind of late for us...they are saying it's because of all the rain.  But hopefully, the colors will really begin to pop this week!  I am not a huge fan of fall...but I do like the fall colors!  I DO NOT like picking up all the leaves once they are done for the season!!  lol