The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pumpkin Bread

helend's picture
helend

Pumpkin Bread

Browsing the news feed led me to this recipe for a yeasted pumpkin bread from the World bread day link. I have slightly adapted it and it turned out well although I can't say it is too exciting - a useful recipe for using up an excess of pumpkin I guess.

 

It is slighltly more orange than the pictures imply with a good caramelly chewy crust and is quite moist but the crumb is a bit tight - although it slices quite well.

Comments

Floydm's picture
Floydm

That was my impression of the pumpkin french bread I made last year too: it had a beautiful creamy orange color to it, but it really didn't effect the flavor much.

merrybaker's picture
merrybaker

Hi, this is my first post on this forum, so if someone has already written about this, please be patient!  Have you tried the yeasted Pumpkin Bread from Baking with Julia?  It has spices and fresh cranberrries and nuts, besides the pumpkin.  It's a beautiful color, and the spices give it a sort of pumpkin pie flavor.  The fresh cranberries pop in the oven, making bright red splotches throughout the bread.  It also freezes well.  I serve it at Thanksgiving breakfast to set the mood.  

Paddyscake's picture
Paddyscake

Can you share the recipe?

merrybaker's picture
merrybaker

Here you are, Paddyscake. I hope you like it as much as we do. BTW, I usually let it rise at room temp (omitting the refrigeration), and then bake it. I use canned pumpkin, and I make two 8x4" loaves rather than the three smaller ones.

Cranberry–Walnut Pumpkin Loaves

From Steve Sullivan in "Baking with Julia"

2 2/3 cups bread flour

1 tsp cinnamon

½ tsp freshly grated nutmeg

½ tsp salt

2 Tbl tepid water (80-90 degrees)

2 tsp active dry yeast

5 Tbl unsalted butter at room temp

1/3 cup sugar

8 ounces (1 cup) pureed cooked pumpkin or butternut squash, fresh or canned solid packed

1 large egg at room temp

3/4 cup walnut pieces, toasted (I prefer pecans)

1 can plump golden or dark raisins

2/3 cup cranberries (if frozen, thaw and pat dry)

 

Whisk 2 2/3 cups of the flour, the cinnamon, nutmeg and salt together in a large bowl just to mix; set aside until needed.

Pour the water into a small bowl, sprinkle in the yeast and whisk to blend. Allow the yeast to rest until it’s creamy, about 5 minutes.

In a mixer fitted with the paddle, beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended. Don’t be concerned if the mixture looks curdled; it will come together when you add the dry ingredients.

Set the mixer speed to low and add the yeast, then begin to add the dry ingredients, about ½ cup at a time. As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook. If your dough does not come together (it might be because your pumpkin puree was liquidy), add a few more Tbls. of flour.

Mix and need the dough on medium-low speed for 10-15 minutes, scraping the sides of the bowl and the hook now and then with a rubber spatula. At the start, the mixture will look more like a batter than a dough, but as you continue to work, it will develop into a soft sticky dough that will just ball up on the hook. (This dough develops much the way brioche does.)

With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 min. Add the cranberries and mix as little as possible to avoid crushing them. (Inevitably, some of the cranberries will pop and stain a patch of the dough red; think of this as charming, and proceed.)

First Rise: Scrape the dough into a lightly buttered large bowl, Cover tightly with plastic wrap and set aside at room temp to rise until nearly doubled in bulk, about 2 hours.

Chilling the Dough: When the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic and refrigerate over night.

Shaping the dough: At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees F on an instant read thermometer. (This will take as long as 3 or 4 hours- don’t rush it.) If you don’t have an instant read thermometer, look for the dough to be slightly cool and just a little spongy. Lightly butter three 5¾ x 3¼ x 2" bread loaf pans.

Working on a lightly floured surface, dived the dough into thirds and pat each piece of dough into a 5 x 7" rectangle; keep a short end facing you. Starting at the top of each rectangle, roll the dough toward you and seal the seam by pressing it with your fingertips. Seal the ends, then place each roll, seam side down, in a prepared pan.

Second Rise: Cover the pans lightly with a kitchen towel and allow to rise atroom temp for 1½ - 2 hours, or until the dough has nearly doubled – it will rise just above the rims of the pans.Baking the bread: Center a rack in the oven and preheat to 350 F. Bake the loaves for about 35 minutes, or until deeply golden. Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temp on the rack.

Storing: The breads can be kept at room temp for a day or two or frozen, wrapped airtight, for up to a month. Thaw, still wrapped, @room temp.

Note: If using fresh pumpkin or butternut squash, split the squash, remove the seeds, and place, cut side down, on a baking sheet. Roast in a preheated 350 F oven for about an hour, or until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yields about 12 ounces of cooked pulp.

Paddyscake's picture
Paddyscake

and thank you Floyd for fixing the layout! I can't wait to give it a go. There is nothing better in the fall then walking into the house and smelling pumpkin and spices..mmmmm! and a new use for butternut squash from the garden.

zorra's picture
zorra

You should eat this bread really with the ginger butter. Recipe you find also on the blog.

And I just noticed you did not add the pumpkin seeds. They give also some taste to the bread. Or did you not use this recipe: http://kochtopf.twoday.net/stories/2809957/?

1 x umrühren bitte  - http://kochtopf.twoday.net

helend's picture
helend

Sorry Zorra, yes I did adapt the bread from your blog/link and I realise you recommended the ginger butter but I was interested to see what the bread itself tasted like as I would also want to be able to eat it plain, toasted or with other toppings.  I also missed out the pumpkin seeds for the same reason.  I have no complaints at all with the recipe - your instructions and timings were very helpful and I  am sorry if I sounded a harsh critic.  I guess like Floydm I am just interested in new ideas and flavours and I thought this might be more "pumpkinny" (if that makes sense!) thats all. 

I think, like I said I would use your recipe to use up a glut of pumpkin but would add ginger spice etc and make it more of a sweet  bread - I think Merrybakers recipe sounds lovely.

But I must say thank you for offering a new idea - I love trying out new (to me) recipes.

HelenD  Baking makes you smile! :)

zorra's picture
zorra

No problem. Tastes are different. I love to try out new recipes too.

1 x umrühren bitte  - http://kochtopf.twoday.net

rayel's picture
rayel

Nice pumpkin bread, I also made a  pumpkin bread, this one a no knead version. It required a 16  hr. overnight rise and a 1 1/2 hr proof. I made mine with KA bread flour, though the recipe I followed used all purpose. I also made a Durum Wheat Bread, following the Semolina Sandwich Bread recipe. I will try to post pictures  I was amazed at the spring I got with the Durum wheat bread.  RayPumpkin BreadSemolina Sandwich Bread Front ViewSemolina Sandwich Bread Side ViewSemolina Sandwich Bread