Apr

4

Pumpkin Bread

April 4, 2007 |

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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. - Jim Davis

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This golden bread is moist and very flavourful. Makes great toast. The cornmeal in the recipe gives it a bite.

If you want to make rolls instead of a single loaf, increase the yeast to 1 tbsp. and cut down the baking time to 12-15 minutes.

Vegans can substitute the yogurt with soy yogurt or soy milk/almond milk.

RECIPE
Pumpkin Bread
(Makes a 1.5 pound loaf)

Ingredients
1 cup cooked and mashed yellow pumpkin (canned works too)
½ cup buttermilk or beaten yogurt
**milk plus 2 tsps. lime juice may work as well
½ cup water
2 tbsps extra virgin olive oil
1 cup whole wheat flour
3 cups bread flour (or unbleached all purpose flour)
½ cup cornmeal (or semolina)
1 tsp. lemon/lime juice
½ tsp. cumin seeds
some red chilli flakes
1.5 tablespoons maple syrup (or sugar)
1.5 tsps salt
2 tsps active dry yeast
¼ cup pumpkin seeds (optional)

Method
1. Warm 1/4 cup of the water. When it is lukewarm (not more than 105 F, just warmer than your hand), add the yeast and 1 tsp. maple syrup. Stir and set aside for five minutes. It should get foamy.

2. Add the salt to the mixing bowl or bread machine bowl, then the pumpkin, flours, cornmeal, the remaining maple syrup/sugar, followed by the rest of the ingredients, with the yeast mix at the top. Save 1 tbsp. pumpkin seeds for later.

3. Knead for 6-8 minutes until you get a smooth, elastic ball of dough. If it is too dry, add 1 tbsp. water at a time. If it is too wet, add 1 tbsp. flour at a time.

4. Put it in a large bowl, cover the bowl with a plate, or oiled cling wrap, and keep it in a warm place until doubled in quantity. (one to 1.5 hours)

5. Grease a loaf pan.

6. Punch the dough down gently, knead it a bit, shape it into a loaf, and place it (seam side down) in the loaf pan. (See instructions for shaping here)

7. Cover it with a floured tea towel and let it rise again until almost doubled (about 40-45 minutes).

8. Preheat oven to 375 F with a rack in the middle.

9. Slash the loaf across the top to let out steam, brush it with milk/water, and sprinkle the remaining pumpkin seeds. Press them down very lightly.

10. Bake for 25-30 minutes until the loaf is golden and a skewer inserted in the middle comes out clean.

11. Let it cool for a couple of minutes, prod it gently out of the pan, and let it cool another 15 minutes on a wire rack.

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9 Comments so far

  1. Meeta on April 5, 2007 12:14 am

    Gorgeous! But you know what? As I live in Germany I have to say I hardly ever make my own bread. Our baker has such a huge variety that all taste so great that it would be silly of me to do all that extra work LOL! I know I am lazy at times.

    german breads are the best. if we lived in germany, we would buy them as well. - b.

  2. Jyothsna on April 5, 2007 5:09 am

    Wow! That colour is so good! We get good varieties of bread here. I tried baking bread, but the yeast didn’t get foamy. Maybe coz its cold indoors. Will wait till the weather is warmer.

    just keep it in lukewarm water for 5 mins. with 1 tsp. sugar/honey. if it is active, it will get foamy. it doesn’t matter what the outside temp is. if it doesn’t get foamy, the yeast is old. - bee

  3. musical on April 5, 2007 8:08 am

    Bee n’ Jai, this is the kind of bread i crave for :). and yes, German breads (drool)…..the texture is so different. and btw, is that Laughing Cow! you just gave me my favorite weekday b’fast :).

    hugs,
    musical.

    yep, laughing cow lite with garlic and herbs.

  4. Linda on April 5, 2007 9:27 am

    Oh, when I see this I really wish I could bake. I might just have to give it a try anyway. Love the pumpkin seeds on top and maple syrup inside - wow. Great recipe! :)

  5. Ranjani on April 5, 2007 11:26 am

    looks very nice..one suggesstion : i’m always confused when i have to buy any baking equipment ..is it possible for you to do a “baking audit” like you did the “pantry audit for rice” ..i mean show all the baking pans, equipment that you have ..if you feel it will be a stupid post , then forget it :)

    let’s see if j is upto it. :-)

    easier still - why don’t we mail you a bunch of stuff; we seem to have five of everything ! - jai

  6. Ranjani on April 5, 2007 1:33 pm

    thanx bee..
    no , dont ask jai to give out his baking stuff..he seems to be in love with them;)

  7. Reena on April 5, 2007 4:25 pm

    Bee and Jai, I call you the baking gurus. Is it bee’s pumpkin season again;)? First pumpkin seeds in Kootu and now this. As usual looks delicious.

    this is last year’s pumpkin. just got over recently. - b.

  8. Pumpkin Chronicles » jugalbandi on April 7, 2007 3:57 pm

    [...] Pumpkin Bread [...]

  9. Mette on September 2, 2008 1:04 pm

    I love pumpkin in anything, and this looks like a terrific recipe. Just one little question before I try it: what is it that requires 1.5 tsps just after the maple syrup, but before the active dry yeast?

    salt. thanks for pointing it out. :)

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