Recipe by Steve P.
A nice hearty and health loaf of bread. Unlike most pumpkin breads this one is yeast risen rather than a quick bread. Yeast breads require a bit of expierence in judgement as to proper amount of flour to add at the end, so yeast recipes are not easy for first time bakers. But expierience has to start some where and this one is not that difficult.
Top Review by mianbao
I tagged this recipe for the Zaar Chef Alphabet Soup game, because I had been wanting to try it for quite a while. I make bread (usually successfully) all the time, but something went wrong here, and I'm not completely sure what it was. The bread I got, while sweet, and pretty nice tasting, really should have risen quite a lot more than it did. I had trouble with the amount of flour, and think maybe it would have been better if I had used less flour. I will probably try again sometime and post an update then. Thank you for the delicious sounding recipe. No stars, because I don't know why my bread didn't turn out very well.
- 768.91-887.21 ml all-purpose flour
- 2 package active dry yeast
- 1.23 ml ground ginger
- 1.23 ml ground nutmeg
- 0.59-1.23 ml ground cloves
- 177.44 ml milk
- 59.14 ml packed brown sugar
- 29.58 ml margarine or 29.58 ml butter
- 2.46 ml salt
- 118.29 ml canned pumpkin
- 177.44 ml walnuts or 177.44 ml pecans
- 177.44 ml chocolate chips
- milk (for brushing on top)
Directions See How It's Made
- In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside.
- In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120ºF to 130ºF) and margarine is almost melted.
- Add to the flour mixture; add pumpkin.
- Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in nuts, chocolate chips and as much of the remaining flour as you can while still keeping a pliable dough.
- Turn dough out onto lightly floured surface.
- Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball.
- Place in a lightly greased bowl; turn once to grease the surface.
- Cover and let rise in warm place until double (30 to 45 minutes).
- Punch dough down.
- Turn out onto a lightly floured surface.
- Cover and let rest for 10 minutes.
- Lightly grease an 8x4x2-inch loaf pan.
- Shape dough into a loaf; place in the prepared pan.
- Cover and let rise until double (25 to 30 minutes).
- Brush top with milk.
- Bake in a 375ºF oven for 35 to 40 minutes or until loaf sounds hollow when tapped.
- If necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning.
- Remove from pan.
- Cool on a wire rack.