Pumpkin Bread

[czub]

• 1 15 oz can of pumpkin puree
• 2-5 oz of milk (depending on how liquid your pumpkin is, don't add everything at once and adjust based on dough texture)
• 4-4.5 cups bread flour
• 2 tablespoons vegetable oil
• 2+ tablespoons sugar (2 is fine, more if you want it sweeter)
• 1 teaspoon salt
• 1-2 teaspoons active dry yeast (less is better, more is quicker)
• Cinnamon (optional)
• Ginger (optional)
• Nutmeg (optional)
• Dried berries/seeds (optional)

Knead the dough, let it rise, push it down, second rise, bake.

This works well in bread machine, just use separate Dough and Bake functions.

 

[3clicks_Off]

I'll definitely have to try that one.

Who makes good canned pumkin puree?

 

[czub]

As long as it's pure pumpkin I don't know if it makes a big difference. I mostly use the plain Kroger $0.99 kind but recently scored a deal on a few cases of the fancy Whole Foods organic stuff. Not sure if it's any better but it is thinner so I'm adding less liquid.

 

[4ssss]

Just printed out the recipe. Thank you.

 

[MuleShoe]

Love pumpkin bread! Thanks for posting!

 

[YOTESHOOTER]

MMMM, we put some home hive honey on it if its not fresh out of the oven warm for about 20-25 seconds, a big cup of coffee and what a great morning starter that it is...

 

[czub]

^ Put some unsalted butter on it.

This recipe also works with apple sauce instead of pumpkin puree.