This pumpkin bread recipe results in a soft and tender bread made with all the best fall flavours like pumpkin puree, pumpkin pie spice, cinnamon, and chocolate chips.
1/4cupmilk (lukewarm (105F/40C, I use 2%)(60 grams)
1/4cupchocolate chips or chopped bar (milk or dark chocolate)(45 grams)
1/4teaspoonsalt
For room temperature, remove the ingredients from the fridge 45-60 minutes before using.
EXTRAS
1largeegg
1tablespoonwater
1-2tablespoonscane sugar or coarse sugar for sprinkling
Instructions
In the standup mixer whisk together the flour, sugars, yeast, cinnamon and pie spice, make a well in the middle and add the pumpkin puree, egg, butter and vanilla, start to knead add the salt and the lukewarm milk a little at a time, continue to knead on medium speed (#2) for about 9 minutes, then add the chopped chocolate or chips and knead for another minute.
Move to a flat surface and form in to a ball, place in a lightly oiled bowl, turning the dough in the bowl to lightly cover with oil, cover with plastic wrap or a clean tea towel, let rise in a warm draft free area for 2-3 hours or until doubled in bulk.
Knead the dough a few times then form two ropes. Braid the ropes and place in a lightly greased and floured 9 inch (22cm) loaf pan. Cover and let rise in a warm draft free area for an hour.
Pre heat the oven to 350F (180 C).
Brush the loaf with egg wash (beat together the egg and water) and sprinkle with sugar. Bake for approximately 20-25. If the loaf is browning too much cover with foil and continue baking. Immediately move to a wire rack to cool. Enjoy!