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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 ๐
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.
This recipe was amazing. This was my first attempt, in several years, with making a yeast bread. It came out perfect! This will definitely be a repeat recipe for me! Iโm so excited!
Yay
Hey 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??
Rice 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.
This 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
yes, 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.
Like 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!