Fall is here! Technically, fall isn’t here until September 22nd but pumpkin bread is at stake, so we can pretend, right?
1 1/2 cups pumpkin, diced (or precooked)
3 teaspoons instant dry yeast
2 cups water
3 cups whole wheat flour
2 teaspoons salt
3 tablespoons active gluten flour
1 teaspoon sugar
1. If preparing your own cooked pumpkin, boil for around 15 minutes. Leave it aside to cool. While it cools down, mix the dry yeast in a bit of water.
2. In another bowl, mix the dry ingredients (except sugar). Add the pre-cooked pumpkin. Mix the pumpkin with the flour mixture. I found it easy to just use my hand, even if it was sticky. When the dough becomes homogeneous, add the sugar to the yeast mix.
3. Add everything to the dough. Keep mixing and adding the remaining water until you get a nice dough. Do not worry if it gets too wet, in my case it was not liquid but it was not easy to remove from my hands.
4. Place dough in a nonstick pan and leave it resting for around 40 minutes. Preheat oven to 325 degrees F. Keep in mind that the longer you leave it, the fluffier the bread will get. Bake for around 35 minutes.
This bread came out really fluffy and moist. As a surprise, it was not sweet at all and the pumpkin gave it a really nutty taste (I used butternut pumpkin, so perhaps if you use another kind of pumpkin it might change the flavour). Another surprise was that after 4 days the bread was still really good.
45 minutes, Cooking time: 35 minutes
This recipe was originally posted on VegWeb.com.