Prep 25 mins
Cook 3 hrs 30 mins
This recipe originally came from the King Arthur Flour recipe database, and was shaped into a braid. I've added a variety of yummy mix-ins, and adjusted the spices to suit my taste. The result is an egg-rich bread with a slightly sweet flavor. This bread is delicious in the Autumn, but I love it any time of the year, espcially for breakfast. It also makes a great base for a grilled ham, apple, and cheese sandwich! Cook time includes the rising time.
- 5 1⁄2 cups bread flour
- 3 1⁄2 cups white whole wheat flour
- 3 tablespoons vital wheat gluten
- 6 teaspoons pumpkin pie spice
- 1⁄2 teaspoon ground cloves
- 1⁄3 cup white sugar
- 1⁄3 cup brown sugar
- 2⁄3 cup candied ginger, diced
- 1⁄3 cup pumpkin seeds, roasted
- 1⁄3 cup raisins
- 1⁄3 cup dried sweetened cranberries
- 3 teaspoons salt
- 2 tablespoons yeast
- 1 (29 ounce) can pumpkin puree
- 4 eggs
- 1⁄2 cup butter, melted
- Bring yeast, pumpkin, and eggs to room temperature.
- Combine dry goods together in the bowl of your stand mixer and stir gently to blend well. Make sure the dried fruits and pumpkin seeds are evenly coated with flour.
- Combine pumpkin, eggs, and warm melted butter in a separate bowl and stir well.
- Add wet ingredients to the dry, and stir with the paddle attachment on your mixer until the dough pulls away from the side of the bowl. Switch to the dough hook and knead 5 to 7 minutes, or until smooth, adding additional flour sparingly if dough is too wet.
- Transfer dough to a clean, lightly oiled bowl, turning to coat. Cover with plastic wrap and allow to rise 1 to 2 hours, or until doubled in bulk.
- Punch down dough and turn out onto a lightly oiled counter top or a silicone mat. Divide dough into quarters, and shape each quarter into a tight ball.
- Place balls onto parchment lined baking sheets. (Two balls should fit on a standard sheet pan.) Cover with lightly greased plastic wrap and allow to rise another hour, or until puffy, but not doubled. Preheat your oven to 375 degrees F during the last 10 minutes of the rise.
- Bake at 375 degrees 30 to 35 minutes, tenting the tops of the bread with foil during the last 10 to 15 minutes to prevent over browning, if necessary. The interior temperature of the bread should read about 200 degrees F on an instant read thermometer, and the bread should sound hollow when tapped.
- Cool on a wire rack until you can't stand the tantalizing smell any longer, and have to cut yourself a slice!
I just liked this recipe. To be fair, I believe my ambivalence stems from the cakey texture that the pumpkin (which I love in many forms) gave to the bread, rather than disliking the tastes melded together. I will make this again (halving or even thirding the recipe) & reduce the pumpkin ratio by 1/2 to see if this gives the sturdier bread texture I prefer. I will likely omit the cranberries & reduce the cinnamon, nutmeg, allspice, ginger mix by 1/2 to make it a more adaptable bread. Will post again after fiddling abit. I hasten to add the texture issue is MHO alone & should not detract one from making this enormously healthy bread which tastes lovely! I want to be able to use it in turkey sandwiches (among other things) & need the bread to be a bit more resilient, not less pumpkin-tasting. Thank you for posting FireRaven!