In college my senior year I would walk home from a long day in the art studio and make some homemade bread.
This is what all college kids did, right?
Okay, perhaps not... but I did.
This was one of the first breads I learned to make from scratch. Shortly after mastering this bread I found a copy of a bread cookbook by James Beard at a used bookstore that my now husband and I would frequent when we were dating.
All college kids went to used book stores on a date, right?
Okay, perhaps not... but we did.
Anyhow, this is a great recipe that I've been making for many years now.
Yeasted Pumpkin Bread
1 tablespoon yeast
1/2 cup warm water (about 110 degrees F)
1 teaspoon salt
2 teaspoons caraway seed (optional)
2 - 4 tablespoons molasses (depending on how sweet you like your bread)
1 cup canned pumpkin
3 cups all purpose flour (or 3 cups whole wheat flour with 2 tablespoons vital wheat gluten)
(I used whole wheat flour in the photo above.)
1. Dissolve the yeast into the water. Stir in the salt, optional caraway seed and molasses. Add in the pumpkin and stir.
2. Next, add the flour and knead for 5-8 minutes. (This is a great time to use your dough hook on your mixer. It will only take bout 2-3 minutes on the 1st or 2nd speed setting.)
3. Rise until double in an oiled bowl covered with a damp towel in a warm place.
4. Punch down the dough and give it about 4 more kneads. Shape it into an oiled loaf pan. Cover with a damp towel and allow to rise until double.
5. Bake in a preheated 400 degree oven for 35 minutes. Remove from the pan and allow to cool.
1. Use brown sugar instead of the molasses.
2. Add a 1/2 teaspoon of cinnamon (instead of the caraway seed.)
3. Stretch the dough into a rectangle and sprinkle with cinnamon sugar and roll. Place in a loaf pan and follow with the above directions for a cinnamon swirl bread.
Featured on: TasteSpotting and Foodgawker
Linked to: Delicious Sweets, 33 Shades of Green, Today's Creative Blog, Gooseberry Patch, Around My Family Table, Everyday Mom's Meals, Amee's Savory Dish