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Recipe: Pumpkin Bread

pumpkinsThis vintage recipe from the Pendle Hill kitchen works nicely with winter squash or sweet potatoes, too. This recipe makes two nice sized loaves.

Have the following ingredients ready:

  • 1 tablespoon (or 1 packet) yeast
  • ¼ cup warm water
  • 1 cup warm milk or rice milk
  • 12 oz. cooked, pureed pumpkin
  • 1/3 cup melted butter or margarine
  • 1/3 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • 5 – 6 cups flour (can use part whole wheat)

Dissolve the yeast in the warm water. Add all other ingredients except flour. Add flour gradually until you have a kneadable dough. Turn onto a floured surface and knead for 5 minutes. Return the dough to the bowl and cover. Let rise until doubled in bulk, about 40 minutes.

Preheat the oven to 350°.

Divide the dough in half, form into loaves, and place in greased loaf pans. Or make braided loaves and lay on a greased baking sheet. Let rise again until doubled, about 40 minutes. Bake about 40 minutes, until the bottom of the loaf sounds hollow when tapped.