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    You are in: Home / Recipes / Pumpkin Bread Recipe
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    Pumpkin Bread

    Pumpkin Bread. Photo by superblondieno2

    1/1 Photo of Pumpkin Bread

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 40 mins

    4 hrs

    40 mins

    Barefoot Beachcomber's Note:

    A yeast bread made with pumpkin. From "Ultimate Bread". A good toast bread. Originally one of Cornelia's recipes.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Add pumpkin to a large pot of boiling salted water.
    2. 2
      Simmer until soft and completely cooked, about 20 minutes.
    3. 3
      Drain pumpkin, reserving liquid.
    4. 4
      Mash pumpkin and puree in blender or food processor.
    5. 5
      Allow pumpkin puree and reserved liquid cool to lukewarm.
    6. 6
      Sprinkle yeast into 1/4 cup of reserved liquid (if you're using canned pumpkin puree, use water instead).
    7. 7
      Let stand for 5 minutes.
    8. 8
      Add honey.
    9. 9
      Stir to dissolve.
    10. 10
      In a large bowl, combine flour and salt.
    11. 11
      Make a well in the centre.
    12. 12
      Pour in yeast mixture.
    13. 13
      Add pumpkin puree.
    14. 14
      Mix in flour gradually to make fairly firm, coarse, sticky dough.
    15. 15
      If it's too dry, add a little bit of the reserved liquid.
    16. 16
      Place dough on a lightly floured work surface.
    17. 17
      Knead until very smooth, silky and elastic (about 10 minutes).
    18. 18
      Place dough in a clean bowl, covering with a dish towel.
    19. 19
      Let rise until doubled, about 1 1/2 hours.
    20. 20
      Punch dough down.
    21. 21
      Let rest for 10 minutes.
    22. 22
      Shape dough into a round loaf.
    23. 23
      Place on a lightly greased baking sheet.
    24. 24
      Cover with a dish towel.
    25. 25
      Proof until doubled, about 1 hour.
    26. 26
      Beat together egg yolk and milk and pinch salt.
    27. 27
      Using a pastry brush, brush dough with egg glaze.
    28. 28
      Sprinkle pumpkin seeds on top.
    29. 29
      Bake in preheated 425 F oven for 40 minutes, until bread is golden and sounds hollow when you tap it underneath.
    30. 30
      Cool on a wire rack.

    Ratings & Reviews:

    • on August 03, 2003

      45

      Thankyou for posting this recipe Cornelia. I made this bread in my breadmaker, using all the same ingredients. It had a definite pumpkin taste, but was a tad too sweet.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2007

      55

      very good alternative to regular bread. i made it with 2 cups of whole wheat and 1 allpurpose flour, so it didnt rise as much. definately not a sweet bread, but it has a unique flavor and makes a mean toast! i think it would also be good for some grilled cheese-mozerella... but i would definately make it again

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Bread

    Serving Size: 1 (1261 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2215.1
     
    Calories from Fat 166
    50%
    Total Fat 18.4 g
    28%
    Saturated Fat 4.4 g
    22%
    Cholesterol 190.9 mg
    63%
    Sodium 4845.2 mg
    201%
    Total Carbohydrate 444.6 g
    148%
    Dietary Fiber 19.2 g
    77%
    Sugars 22.2 g
    89%
    Protein 68.7 g
    137%

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