Wow, its been months since I posted a bread recipe. Well technically I did post a whole lot of breads in October. Remember all the different Pizza crusts! All of the yeasted bready crusts can easily be converted into bread loafs or buns 🙂
This simple loaf has the leftover canned pumpkin Puree after making the Pumpkin Black eyed pea Chili the other day. The pumpkin addition makes for a moist and soft bread.
The loaf in the pictures is a plain loaf. Not savory or sweet, with a mild Pumpkin flavor. It works perfectly as Sandwich bread with beany burgers, or just toasted side with anything. You can add a bit of sweet and spices to the dough, for a subtle pumpkin pie taste and make delicious French Toasts.
Or add dried herbs, onion flakes and a bit more salt to go the savory way. Thats the fun thing about Pumpkin:) It works any which way.
Shape the dough into small buns, roll them in pumpkin pie spice + sugar, and place them half an inch apart in a baking dish for pull apart buns.
For Vegan yeasted breads see here
For Glutenfree yeasted breads see here
Pumpkin Wheat Bread Loaf. Yeasted Sandwich Bread
Allergy Information: Dairy, Egg, Corn, Soy, Nut free.
Makes 1 medium 8.5 by 4.5 inch bread pan. Double the recipe for a regular 9 by 5 bread loaf
Ingredients:
3/4 cup water
1 Tablespoon raw sugar
1 Tablespoon active yeast
1/2 cup Pumpkin puree
1/2 teaspoon salt
1 Tablespoon extra virgin olive oil(optional)
1 cup wheat flour
1 cup bread flour
1 Tablespoon vital wheat gluten (optional)
Variations: Make the loaf sweeter with additional 3 Tablespoons sugar and a teaspoon of pumpkin pie spice.
Make it savory/herbed, with 1/4 teaspoon more salt and a Tablespoon of dried herbs of choice.
Method:
In a large bowl, add 1/4 cup warm water, sugar and yeast. Mix well and let sit for 10 minutes or until frothy.
Mix salt, flours and gluten in another bowl. Add the flour and the other ingredients to the yeast mixture and knead for 5-6 minutes.
Knead into a soft dough.
Spray water on top the dough, cover the bowl with a towel and let rise for 1.5 hours or until doubled.(The bowl should be large enough to accommodate double the size of the dough. Else sprinkle some flour on the top of the dough to avoid sticking to the towel)
Take dough out and using 2-3 Tablespoons of bread flour knead for a minute and shape into a loaf.
Shape by either rolling the dough out into a rectangle and rolling up from one edge to the other like a jelly roll, or by making a ball and pulling from all sides and tucking under to make a loaf shape.
Place shaped dough in parchment lined or greased bread pan.
Spray water on top.
Sprinkle oats on top so the towel doesnt stick to the dough and also to make the loaf look pretty.
Cover with towel. Let the dough rise for 30 minutes.
Bake in pre-heated 360 degrees F for 35-40 minutes for a single loaf, 30 minutes for pull apart rolls.
Remove from pan and cool for 10 minutes before slicing. Enjoy warm with a dollop of earth balance butter.
Store in the refrigerator in a bread bag/ziplock for upto a week.
Another fun and easy Infographic via Peta! Though there are soy options, those can easily be substituted out.
Vimitha Anand says
January 9, 2013 at 9:11 amThe bread looks so perfect… Will try soon
Richa says
January 11, 2013 at 5:50 amThank you Vimitha!
Caitlin says
January 9, 2013 at 11:38 amricha, the bread-making extraordinaire has struck again! what i wouldn’t give to make a huge, sloppy peanut butter, banana, and jelly sandwich with this bread and sink my teeth into it.
Richa says
January 11, 2013 at 5:51 amooh i’d love a pbj and banana sandwich too!
Cadry's Kitchen says
January 9, 2013 at 5:00 pmI really like it that this bread can be used as a sandwich bread. First I imagined it being more of a holiday-style loaf (which is always delicious too). But I love the idea that the pumpkin gives moisture without it being a sweet, desserty bread.
What a cool infograph! That’s some useful info that covers a lot of the first questions people have about a vegan diet.
Richa says
January 11, 2013 at 5:52 amYep. I try to keep the breads more neutral so i can use the any which way. i love the mild pumpkin flavor which i can pair with complimentary flavors.
Glue and Glitter says
January 9, 2013 at 6:02 pmThat looks great! There have been fewer pumpkin recipes since the holidays ended, and I missed seeing pumpkin cooking ideas!
Richa says
January 11, 2013 at 5:53 amI know.. i just didnt get time to make up much pumpkin stuff last year:)
sweet road says
January 9, 2013 at 9:29 pmThis bread looks amazing. I’ve tried so hard to get a really nice fluffy sandwich bread in the past but it’s only worked once. I imagine the pumpkin would add a nice texture though…
I’d love to try it out!
Richa says
January 11, 2013 at 5:54 amany fruit/vegetable puree works wonders in a bread. The added moisture gives the yeast a bit of a boost for airyness and moistness:)
Highball Emy says
January 9, 2013 at 10:32 pmHOW CUTE IS THAT KNIFE?? Where did you get it?
The bread looks lovely and I’ll try and make it next time I’m somewhere with an oven (I don’t have one in my kitchen at uni :()
I wanted to comment and tell you that I linked to this blog from my own blog – I got an award and had to pass it on. Here’s the link if you want to check it out: highballemys.blogspot.co.uk/2013/01/my-first-award.html
Love,
Emy
xxx
Richa says
January 11, 2013 at 5:55 amI picked it up at Worldmarket. Thank you for the award:) hope you get closer to an oven soon:)
VeganFling says
January 10, 2013 at 4:34 pmI’m so impressed – this bread looks awesome!
Richa says
January 11, 2013 at 5:55 amThank you Melissa!
Kristy says
January 11, 2013 at 3:21 amSuch a great infograph!
This bread looks so amazing- a grilled cashew cheese sandwich on this bread sounds HEAVENLY! I must try it!
Richa says
January 11, 2013 at 5:56 amah yes, another great idea for the bread!.. grilled cheese s/w!! 🙂 i need to make another loaf. i usually eat half of the loaf just warm with evoo or butter. yumm!
chocolateandchoufleur.com says
January 11, 2013 at 5:51 pmI haven’t made bread in much too long, and this pumpkin bread looks amazing! I’ll have to get geared up for kneading and make a loaf (or two)!
Sanjeeta kk says
January 11, 2013 at 5:57 pmBeautiful color and lovely loaf! Happy 2013 to you Richa.
Richa says
January 15, 2013 at 7:24 amThank you Sanjeeta.. Happy 2013 to you too1
Andrea says
January 11, 2013 at 7:53 pmRicha, the texture of the bread is just gorgeous! It looks like the perfect bread for sandwiches or toast.
Hannah says
January 12, 2013 at 3:38 amOh, your breads are truly out of this world! I must again push for you to write a bread book. Seriously, no one else makes loaves like this! It looks perfect, is incredibly creative and unique, and tastes amazing. See, it would practically write itself!
Richa says
January 15, 2013 at 7:23 amNow if only some publishers come knocking 🙂 hello anyone.. earth to publishers. i can write a bread book!:)
Terra says
January 13, 2013 at 5:12 amEvery time you make a loaf of bread, it always looks so perfect and gorgeous! I do love the idea of adding the pumpkin, a great way to add in fiber. And I bet it would taste awesome in a sandwich:-) Hugs, Terra
Richa says
January 15, 2013 at 7:23 amThanks Terra. It does taste awesome as a sandwich bread:)
anunrefinedvegan.com says
January 21, 2013 at 12:27 amPinning for later baking!
vedgedout.com says
January 24, 2013 at 6:36 amOH MY GOODNESS. You know how much I adore bread… I cannot wait to make this. Gorgeous!!!
Abby @ The Frosted Vegan says
March 15, 2013 at 4:06 pmMmm, nothing better than fresh bread! I love your Eiffel Tower knife as well : )
Anne-Marie says
October 1, 2014 at 5:16 pmLike we say in french: MIOUM!!! (means yummy!)
I rolled my loaf in sunflower seeds just before the second rising. Made sandwiches with hummus, cucumbers, yellow bell peppers, green olives, alfalfa and lots of crispy lettuce.
Delicious!
Mary says
October 4, 2015 at 2:43 pmThis bread looks fantastic and I want to bake a loaf soon but I do have a question as I have only made one kind of bread that is, Dakota bread so I am not an experienced bread maker.
In your recipe you list 3/4 c water of which 1/4 c is warmed and used to activate the yeast, is the other 1/2 c used to spray the loaf or added into the dry ingredients? I am assuming it’s added in to the flour pumpkin mixture…please advise. Also do you warm the entire 3/4c of water before using in the recipe?
Your time and efforts in answering my questions are greatly appreciated.
Mary
Richa says
October 4, 2015 at 7:54 pmyes, the remaining 1/2 cup water gets adds with the rest of the ingredients (pumpkin puree and oil) . no you dont need to warm all of the water. you can use room temp water. I have to rewrite some of the older recipes to put the ingredients in order.
Mary says
May 22, 2017 at 12:12 pmHey vegan richa! I love your recipes and they always turn out great :)) but for some reason with this one I ended up with a loaf that didn’t rise at all in the oven! Yeast is definitely still alive as I had a very frothy beginning with the water and sugar. Let rise for an hour (not rapid rise yeast). Double checked all ingredients. I did change it up with the total flour being an oat, rice, and wheat equal mix. Any advice on what went wrong??
Richa says
May 22, 2017 at 10:25 pmRice flour absorbs a lot more water than wheat flour and the dough needs adjusting so it has enough moisture for the yeast. It seems like the yeast did not get enough moisture to work with as the rice flour kept absorbing the moisture in the dough. Also both oat and rice do not contain gluten, which is important to hold the shape of the bread while rising, else it tends to fall during or after baking. Both of those issues can lead to a dense no rise bread.