When you think of pumpkin bread, you probably think of the sweet cake-like stuff that’s usually served with coffee, right? This pumpkin bread is completely different. Use this delicious and moist pumpkin bread for making sandwiches or toasted for breakfast with butter and jam.
A few posts back I showed you how to harvest and process your fresh garden pumpkins. If you processed yours with me, you might be wondering what to make with all of that pumpkin puree.
There’s so many awesome things you can make with pumpkin, like pancakes, cake, muffins, and chili. In the interest of getting my super-picky-with-texture-issues child to eat some vegetables, we’re going to make bread.
P.S. If you have a really picky child in your life and expect them to eat this bread, you might want to skip the step of sprinkling seeds on top.
Related: 25 Must Try Pumpkin Recipes
Back when my garden was flooded with zucchini, I made a recipe for Zucchini Sandwich Bread, and this is similar. If you like to experiment with bread like I do, you can safely substitute 1/2 of your water content in your favourite bread recipe with vegetable puree of your choice.
I was surprised that my dough wasn’t more orange, but happy, because then it has a better chance of being eaten! I also used the pumpkin seeds from last post to add visual appeal and some crunch.
Update: After having made this recipe multiple times over the years, I’ve found that the colour of the dough largely depends on the type of puree you’re using. Homemade puree tends to be lighter, while the stuff from the can tends to be darker.
Related: Pumpkin Cheddar Biscuits
The bread turned out just the right texture for our family- light, but not so light that it falls apart when you spread butter on it. I promise you don’t have to be an expert bread baker for this recipe to turn out for you. As long as you have a stand mixer and don’t have to rely on knowing the right “feel” for bread, you can ace this recipe.
- 1 cup pumpkin puree
- 1 cup water
- 1 Tbsp yeast
- 1Tbsp honey
- 2 eggs
- 5 cups flour
- 1/4 cup oil
- 1/2 Tsp salt
- For the optional topping:
- 1/3 cup pumpkin seeds
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- Set out one cup of warm water and dissolve honey. Add yeast and let sit 10 minutes.
- Add pumpkin puree, eggs and oil then stir. Add in salt and 2 cups flour, then mix with your dough hook. Keep adding in flour until your dough forms a ball. Usually 5 cups, but depending on the humidity it can take as little as 4 1/2 and as much as 6.
- Grease a clean bowl, put in dough, cover with a clean towel, and set to rise in warm place. Once it has doubled (anywhere from an hour to 2 hours depending on the humidity that day), punch down and divide among two greased bread pans.
- Poke holes with a fork--unless you are decorating with pumpkin seeds.
- If you are decorating with the pumpkin seed mixture, sprinkle seeds on top of the bread. Cut 4 or 5 diagonal slits in the bread with a sharp knife.
- Let rise until over the rim of the pan.
- Bake in a 350 degree oven for 30 minutes, or until golden brown and hollow sounding when knocked.
What’s your favourite pumpkin recipe?