MORE PUMPKIN AWESOMENESS!!
Get used to it. Because unlike the malls, my Christmas celebrating and recipes do not make an appearance (usually) till Thanksgiving is over, the Cowboys have lost and I have a plethora of cold turkey & mayo in the fridge.
That plus I have like 20 pumpkins just pulled from the garden.
Pumpkin Cinnamon Yeast Bread
1/4 cup warm water
2 1/2 teaspoons instant yeast
2/3 cup brown sugar
1/4 cup heavy cream
1 large egg
1 cup pumpkin
2 tablespoons melted butter
4 cups flour
1 teaspoon salt
1/2 teaspoon ground cloves
2 1/2 teaspoons cinnimon
3/4 teaspoon ginger
1/4 teaspoon nutmeg
In a large bowl or in the bowl of your mixer with the dough hook attached – add the yeast and warm water. Let sit for 10 minutes till foamy.
Add the brown sugar, cream, egg, pumpkin and butter and mix well.
In a large bowl mix the flour, salt, cloves, ginger, cinnamon and nutmeg.
Slowly add the flour mixture to the pumpkin mixture.
Knead or beat on medium till the dough pulls from the side of the bowl and is elastic.
Transfer to a oiled bowl, turn to cover dough in oil and cover with plastic wrap. Set in a warm place to rise for 90 minutes.
Punch down and shape into a loaf. Mist lightly with oil, cover with plastic wrap and let rise an additional 45 minutes.
Bake at 375° for 30 minutes in pans/45 minutes free form loaf or until an instant read thermometer inserted in the bread reads 190°.
Place on rack to cool.
PS This bread make great rolls as well (bake for about 20 minutes) and the BEST ever cinnamon toast.
Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.
From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.