Homemade Bread Pumpkin-Style

10 Feb

The other day I was in a baking mood and was poking around in my cabinets to see what I could come up with. I ended up finding some cans of pumpkin (my mom and my boyfriend’s mom stocked me up over the holidays – they are the best moms ever!) and I also noticed that we were running low on bread. So what’s a girl to do? Throw it all together and make homemade pumpkin bread!

Now this isn’t a dessert bread like most pumpkin breads are. This is a bread you make hearty sandwiches on or dip in your soup. With a tang similar to sourdough and the density of a wholegrain bread, this bread was exactly what I was craving.


  • 1 cup warm water
  • 1 envelope active dry yeast
  • 2 tablespoon brown sugar
  • 1/2 cup canned pumpkin
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons coarse kosher salt
  • 3-1/2 cups unbleached whole wheat bread flour

  1. Pour the warm water into a medium bowl and whisk in the yeast. Let sit until frothy — about 10 minutes. Then add your brown sugar, olive oil, and pumpkin and whisk until smooth.
  2. Whisk together the flour and salt in a large bowl. Make a dip in the center of the dry ingredients and pour in your wet ingredients.
  3. Start mixing everything together with a spatula. Eventually, you will use your hands to start kneading the dough. Keep kneading, and adding more flour as necessary, until you have a ball that’s elastic, but not sticky.
  4. Put your dough ball inside a lightly oiled large boil, flipping over once to coat both sides with oil. Cover with a damp towel or plastic wrap and let rise for 2 hours.
  5. Once the dough has risen, preheat your oven to 425 degrees F. Then, tear the dough ball in half and roll into a loaf shape.
  6. Place in a bread pan and bake for 20-30 minutes or until the top is firm to the touch.

I made one loaf and froze the other half for a loaf later. I pulled it out of the freezer this morning and plan on making it to go with a nice Valentine’s day breakfast – maybe heart-shaped pumpkin French toast?!

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