Homemade Pumpkin Bread Recipe
Pumpkin Yeast Bread, soft and hearty bread made pumpkin puree, molasses, and topped with seeds for a crunchy crust. Delicious plain or with soup!
Ingredients
FOR THE BIGA
- ½ cup lukewarm water
- ¼ teaspoon active dry yeast
- 1½ cups bread flour
FOR THE DOUGH
- ¾ cup water (lukewarm)
- 1¼ teaspoon active dry yeast
- biga (as above)
- ¾ cup pumpkin puree
- ¾ tablespoon molasses
- 2¾ cups bread flour
- 1 cup whole wheat flour
- 1¼ teaspoon salt
- 2 tablespoons assorted seeds (optional)
Instructions
FOR THE BIGA
- In a medium-large bowl add the water, sprinkle the yeast on top, let sit for 10 minutes, stir to combine then add the flour and mix to form a sticky dough (if dough is too firm then add a tablespoon of water at a time). Cover the bowl and let sit at room temperature for 6-24 hours.
FOR THE DOUGH
- In a small bowl add the water, sprinkle the yeast on top, let sit 10 minutes, then stir together.
- In a medium/large bowl whisk together the bread flour, whole wheat flour and salt.
- In the mixing bowl add the biga and pumpkin, mix with the flat beaters on low speed to combine. Add the yeast mixture, continue to beat, add the molasses, combine well.
- Add 3 cups of flour, start to knead with the dough hook on low speed, raise the speed #2, add the remaining flour a little at a time until it reaches a smooth elastic dough. Knead for 8-10 minutes, let the dough rest 10 minutes.
- Place the dough in a lightly oiled bowl, turning to lightly coat the dough, cover and let rise 1 hour.
- Fold the dough 3-4 times, shape it into desired shape (I halved the dough and made 1 loaf and 5 buns). Place the shaped dough into a lightly oiled and floured loaf pan, place the shaped buns on a parchment paper lined cookie sheet and let rise until almost doubled in size approximately 1-2 hours.
- Pre-heat oven to 425F (220C).
- If desired sprinkle seeds on top of the loaf and buns before baking, bake the loaf for 15 minutes, then lower the heat to 350F (180C) and continue to bake for 15 minutes or until done. The buns will probably be done after the 15 minutes at 425F. Immediately move to a wire rack to cool. Enjoy!
Notes
If using seeds, be sure to soak them in 1 cup of water for about 10-15 minutes, drain well and towel dry. This way the seeds won't burn and are easier to digest.
To store the bread, wrap the cooled bread in plastic wrap and it will keep for a few days at room temperature.
Or it can be frozen once it's completely cool, wrap it in plastic wrap and foil, place in a freezer safe bag and freeze. It should freeze well for several months.
Nutrition
Calories: 1299kcalCarbohydrates: 255gProtein: 46gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gSodium: 1475mgPotassium: 950mgFiber: 21gSugar: 10gVitamin A: 14309IUVitamin C: 4mgCalcium: 129mgIron: 7mg
Tried this recipe?Let us know how it was!