October is practically upon us which means it is pumpkin time! This week I’m sharing pumpkin recipes to help you get in that fall food mood.
This braided pumpkin bread is a loaf I’ve been making for years. You can use sweet potato or pumpkin puree in the recipe. I know that when you hear “pumpkin bread” you go straight to a quick bread like banana bread. Not so with this baby. This is a soft, tender loaf that is totally delicious served along side a hot soup. My kids love that it is orange. The pumpkin flavor is subtle. This also makes a killer french toast that you can also freeze for easy breakfasts. Serve it up with a little cinnamon syrup and it is practically heaven on a plate!
Hands On Time: 10 minutes
Rise Time: 1 hour, 30 minutes
Bake Time: 25 minutes
Yield: 1 large loaf
2 1/2 tsp instant yeast
2 TB warm water
1 cup pumpkin puree
1/3 cup warm milk
1/4 cup butter, softened
1 large egg
2 TB brown sugar, tightly packed
1/4 tsp salt
3 1/2 – 4 cups flour
1 egg, lightly beaten
1. Dissolve the yeast into the water in a large mixing bowl or bowl of a stand mixer.
2. Add in the pumpkin, milk, butter, egg, brown sugar and salt. Mix it until it is well combined.
3. Add flour 1/2 cup at a time until a nice, soft dough forms.
4. Knead the dough for 5 minutes or so until is smooth and elastic. Place in a lightly greased bowl, cover, and let rise about 1 hour.
5. Divide the risen dough into thirds. Roll out each third into a long snake or rope (about 18 inches long). Lay the 3 ropes next to each other on a lightly greased baking sheet. One one end of the rope, pinch the 3 strands together and begin to braid. When you’ve braided the whole thing, pinch the remaining ends together.
6. Cover and let rise another 30 minutes or so. Brush the braided dough with the lightly beaten egg.
7. Bake at 350 degrees for about 25 minutes until golden brown. Cool on a wire rack.
More Bread Recipes: