Pumpkin Sandwich Bread {revisited}

by Megan on October 1, 2012

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 fromΒ this oldie post

Ingredients:

  • 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

Directions:

  1. 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.
  2. Add milk, eggs, pumpkin, oil, 4 cups of flour, brown sugar, salt, cinnamon, ginger, nutmeg and cloves. Beat on medium high for 2 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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 HEREΒ for a printable pdf of the recipe above.

Pattern on pattern and pumpkin on pink.

{ 34 comments… read them below or add one }

cindy October 1, 2012 at 7:58 am

feeling feelings and warm bread! I’ll totes move to carbville with you.

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Megan October 1, 2012 at 10:11 am

I can’t wait to be roommates! We’ll have bread for years!

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Jill October 1, 2012 at 8:22 am

I knew I was saving this can of pumpkin puree for something…

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Megan October 1, 2012 at 10:12 am

Yeah girl! Bake it up!

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ali October 1, 2012 at 9:48 am

Haha, I’m the same. Total carb-lover right here. Love the idea of this pumpkin sandwich bread. I won’t be inviting my Paleo friends over any time soon.

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Megan October 1, 2012 at 10:12 am

haha Yeah… πŸ™‚ I’m glad you can relate to my bread love.

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Miya October 1, 2012 at 11:39 am

Can this be adapted for my bread machine?

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Megan October 1, 2012 at 11:42 am

I bet it could! I’ve never used a bread machine though. Let me know if you give it a shot.

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jenny October 1, 2012 at 12:59 pm

yummy! reminds me of the rolls I was obsessed with last fall–pumpkin-thyme. SO GOOD. who needs dessert when you’ve got BREAD, right? (ok, well, I need dessert, too. but this is just to say that bread is awfully good…) πŸ™‚

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Megan October 1, 2012 at 1:47 pm

Yeah! Those sound awesome and so pretty! Fresh thyme is lovely.

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witandvinegar@gmail.com October 1, 2012 at 1:20 pm

Ohmygosh, fresh warm bread and butter is one of the most amazing things in the world. I might admit to ripping chunks off french bread when it’s fresh at the grocery store.

After I bought it, in my car.

Also do you think there’s a way we can have like a Narnia setup for Carbville through a cupboard or something?

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Billy October 1, 2012 at 1:22 pm

It’s obvs too early for me to properly fill out comment boxes.

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Megan October 1, 2012 at 1:47 pm

Billy, do you know you’re my favorite? Jeez!

And, yes, there will most def be a Narnia situation in Carbville. Through a pantry no doubt.

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Billy October 3, 2012 at 12:51 am

Thank. Carb. Jesus.

Laura Dembowski October 1, 2012 at 3:53 pm

Such a good idea! Love bread and pumpkin, so what’s not to love here πŸ™‚

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Megan October 2, 2012 at 9:36 am

Yes! I need to put some honey up on this toast, on the real.

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kale October 1, 2012 at 6:04 pm

fall-time carb lover right here, and i approve!

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Megan October 2, 2012 at 9:36 am

Yeah girl!

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Nik October 1, 2012 at 6:46 pm

Well I guess I know what I’m doing tomorrow.

Carbville, here I come!

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Megan October 2, 2012 at 9:36 am

Best town!

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Diane, A Broad October 1, 2012 at 8:43 pm

I like your leggings, and your socks, and your bread.

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Megan October 2, 2012 at 9:36 am

I like you. For real!

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Jenn October 2, 2012 at 2:16 pm

Can we not use this for a bread machine?

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Megan October 2, 2012 at 2:19 pm

Probably! I’ve never used a bread machine though. Let me know if you give it a shot.

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NicoleD October 3, 2012 at 11:17 am

Bread IS awesome and I love the sound of this pumpkiny one! You know how to layer and pattern it up, too! You know how to do fall right, girl.

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Megan October 3, 2012 at 2:18 pm

Nicole! We need to hang out again soon. Fall-time living boozy-like with Cindy needs to happen. If only we could get dranks served in pumpkins….

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NicoleD October 5, 2012 at 6:07 pm

YES!!

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Amy October 19, 2012 at 12:36 pm

This was delicious and while it was baking the house smelled wonderful too! I adapted it for the bread machine and it worked great. The best thing I did with it though was when I was making a chicken & stuffing casserole last night and used a couple leftover pieces in my stuffing. It gave the meal a nice flavor of fall with just that tiny bit of pumpkin in the dinner. You should try it!

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Megan October 29, 2012 at 5:12 pm

Well, now I know what I need to do for Thanksgiving! For realz. That sounds so good.

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Sarah October 29, 2012 at 5:00 pm

Made this today. It is super yummy. I want to try it grilled cheese style with ham and provolone. Perhaps tomorrow since tonight’s dinner is already in the oven πŸ™‚

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Megan October 29, 2012 at 5:12 pm

Whoa. Ham and provolone grilled cheese sounds like a dream!

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Sarah November 4, 2012 at 10:52 am

Ham and provolone was awesome. I have also used for my breakfast sandwich with sausage egg and cheese and this morning I made French toast with it. This bread it so good!! πŸ™‚

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Sally November 29, 2012 at 9:19 pm

Thinking I might have to make this…like tomorrow or on the weekend. MMMMM

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Averie @ Averie Cooks March 20, 2014 at 2:52 am

Thanks for relinking from your current post! pinned! looks fab πŸ™‚

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