I find bread to be super comforting. So, let’s split a piece of warm bread right out of the oven ok? We can talk at the kitchen table. Let’s feel our feelings while snacking. Let’s turn off the heat and turn on the oven.
The truth is, I’ll always want the biggest breadstick if out dining out. I’ll probably want to eat your corn bread right off your plate. I might make two pieces of toast for breakfast followed by one more for dessert. I’m moving to carbville right next door to the cheese island.
I’m saying all of this to say that this bread is awesome. It’s easily savory or sweet. It’d be perfect for a grilled cheese and equally perfect for jam. It has subtle pumpkin spice flavor, and should probably be coming out of your oven soon. Believe me, it’s as tasty as it is pretty.
Pumpkin Sandwich Bread (makes 2 loaves)
Recipe adapted from this oldie post
- 1/2 cup warm water
- 2 packages (2 tablespoons) active dry yeast
- pinch granulated sugar
- 2/3 cup warm milk
- 2 large eggs, beaten
- one 15 oz. can pumpkin puree
- 2 T vegetable oil
- 6 1/2 cups all-purpose flour + 1 cup when kneading
- 1/2 cup brown sugar
- 2 t salt
- 1/2 t ground cinnamon
- 1/4 t ground ginger
- 1/4 t ground nutmeg
- dash of cloves
- In a large bowl or the bowl of your stand mixer, stir yeast into water to soften with a pinch of sugar. Stir until yeast is dissolved.
- Add milk, eggs, pumpkin, oil, 4 cups of flour, brown sugar, salt, cinnamon, ginger, nutmeg and cloves. Beat on medium high for 2 minutes.
- Gradually add remaining 2 1/2 cups of flour, a little at a time, until you have a dough stiff enough to knead. Either turn dough out onto a generously floured surface and knead, adding flour as necessary until you have a smooth, elastic dough. Or using your dough hook knead until pliable and smooth.
- Place dough into an oiled bowl, turning once to coat entire ball of dough with oil. Cover with a towel and allow to rise until doubled in size. About 60 to 90 minutes.
- Divide dough in half between two greased bread pans. Tucking the sides of the dough under the center creating a domed top on the loaves. Cover with a towel and allow to rise in bread pans until almost doubled, and just peaking over the tops of the bread pans, about 45 minutes.
- Bake in a preheated 375 degree F oven for about 30-35 minutes. The tops will be dark and when flicked will sound hollow. Remove from the oven and pans, and cool on a wire rack until cooled completely. Store in airtight bags. Freeze second loaf if you will not be getting to it immediately.
Yay! Click HERE for a printable pdf of the recipe above.
Pattern on pattern and pumpkin on pink.