Delicious Homemade Pumpkin Bread Recipe
Few things can compare to the smell of freshly baked bread wafting through the house. This bread is no exception, with delicate notes of cinnamon and pumpkin mixing together to make a heavenly aroma. This is a bread machine bread, so not only does it involve very little hands-on time, but you can be enjoying fresh bread in just a little over two hours!
Make sure to always use fresh, high quality ingredients and to allow plenty of time for rising and baking your bread.
Only use canned pumpkin puree, not pumpkin pie filling.
Bread is done when it has a nice golden crust and sounds hollow when tapped on the bottom. This may take up to 45 minutes, depending on how dense your bread is.
Allow bread to cool thoroughly on a wire rack before slicing. It’s so tempting to cut into the bread right away, but, if you do, the bread might get smashed and not be as airy, so please wait!
1/2 cup canned pumpkin
1 cup warm milk
2 T. butter, softened
2 T. brown sugar
1/2 t. salt
1/4 c. whole wheat flour
3 cups unbleached all-purposed flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
2 1/4 t. yeast
In a bread machine pan, put the ingredients in; start with the wet and end with the dry. Spray pan in the machine, and select basic dough setting. If there is a time-delay feature, do not use it. I use the 45 minute quick dough setting and it works great!
Once the bread is done, gently knead once or twice on a floured surface, then cover with a towel, and let it rise in a warm, draft-free area until doubled, or about one hour.
Once the dough has risen, gently punch down and shape it into a freestanding round loaf, or place dough in a greased loaf pan. After letting it rise, cover it with a towel until doubled, or about one more hour.
Place risen loaf in a preheated 350* oven and bake for 35-40 minutes or until crust is golden. The kitchen will smell wonderful! Take loaf from the oven, and let cool on a wire rack for about 15 minutes. Finally, turn it out of the pan, let cool completely, and then slice and slather with butter and honey!
After the first rise, roll your dough out as if you were making cinnamon rolls. Top the dough with melted butter, (2-3 tablespoons) cinnamon, and sugar. Roll up and seal the edges. Using kitchen shears, cut horizontally across the top of the rolled-up dough. Be careful not to cut through the bottom. Instead, leave two inches at each end uncut. Place dough in an “S” shape, and press ends into side of dough so they don’t uncurl while rising. Let it rise for one hour, and then bake as usual.
-Original recipe from Taste of Home magazine
Samantha is a twenty-something photographer, cook, and chocolate lover from the Midwest. You’ll often find her out with her camera, meeting new people over photo shoots, sipping coffee and editing photos at her favorite coffee shop, or dreaming big things for the future. Jesus is her Savior and it’s been a wonderful journey getting to know and love Him more every year. You can get in touch and find her work on her website & Instagram.
November 11, 2016
Comment with Facebook