Pumpkin Yeast Bread was something I had on my list of recipes to try for a long time. My main motivation was to turn it into pumpkin bread french toast, which is one of my favorite dishes at a local breakfast cafe. I originally had a different source/recipe bookmarked, but then saw this one on The Way the Cookie Crumbles and decided to go with it instead. This recipe makes two loaves so I decided to bring one loaf to my friend who just had a baby and kept the second loaf to make the french toast for me and Ben. Well, my friend received and ate her loaf, and loved it. However, I never had the chance to make our loaf into french toast because our little baby decided to arrive the day before! So, while I was in the hospital recovering from delivery, my mom made the french toast for my dad, little sister and Ben. They said it was delicious, but of course I do not have a photo to help prove it! In fact, I do not even like this photo that I posted, but I didn’t want to keep you from having the recipe. Although the pumpkin season is sort of over (for Ben, pumpkin season is all year long) I still think you have time to make and enjoy this bread. Try the french toast and let me know what you think! I might give it another whirl soon, myself!
Below are the steps for using a stand mixer. See the original source for directions by hand.
Pumpkin Yeast Bread
Makes 2 Loaves
5 1/2 cups bread flour
1 pkg (1/4 oz) instant or fast rise yeast
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/3 cup sugar
1 1/2 teaspoons salt
1 3/4 cups pumpkin puree
4 tablespoons (1/2 stick) butter, melted and cooled
Mix the flour, yeast, spices, sugar, and salt in the bowl of a stand mixer fitted with the dough hook. In a small bowl, lightly beat the eggs and whisk in the pumpkin puree and butter. With the mixer on low speed, gradually add the liquid ingredients. Continue mixing on low until the dough is elastic and supple, about 8 minutes. You may need to add a little more flour or water to get the correct consistency – soft, but not sticky.
Transfer the dough to an oiled bowl and cover with plastic wrap or a damp dish towel. Set the dough aside to rise until it has doubled in volume, about 1 1/2 hours.
Turn the dough out onto a lightly floured board. Using a serrated knife, cut the dough in half, then cut each half into three equally sized pieces. Roll each piece into a 10-inch rope.
Working with three ropes at a time, place them on a lightly greased or parchment-lined baking sheet. Braid them together, pinching the ends together and tucking them under the loaf. Repeat with the remaining logs. Set the braids aside, covered with lightly greased plastic wrap or a damp dish towel, to rise for 1 hour; they should look puffy, though not necessarily doubled in bulk.
Adjust a rack to the middle position and heat the oven to 375˚F. Bake the loaves for 20 to 25 minutes, until lightly browned and an instant read thermometer inserted into the center reads 185-195˚F. Remove the braids from oven and allow them to cool on a wire rack. Serve them warm or at room temperature.
Source: Adapted from The Way the Cookie Crumbles