Mmmmm bread! Get in my belly, gluten. Fall means feeling the need to eat all things pumpkin, all the time…right? Well here’s a really easy pumpkin bread recipe. It’s basically pumpkin challah, hollaaaaa! (sorry, not sorry). You can slice this and use it for sandwiches, toast it up or French it for breakfast, or use it for bread puddings.
What you’ll need:
- 1 1/4 teaspoons active dry yeast
- 1/2 cup warm water
- 6 large egg yolks, plus 1 large egg yolk for eggwash
- 1 1/2 teaspoon salt
- 1 tablespoons canola oil
- 1/4 cup honey
- 1 cup pumpkin puree
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 4 cups all-purpose flour
First, proof yeast by mixing the dry yeast with 1/4 cup warm water. Add a pinch of sugar and mix. Let stand for 10 minutes or until foamy.
Use an electric mixer to beat the egg yolks with remaining water. Add salt, oil, honey, pumpkin, and spices. Mix well. Switch to a dough hook and add yeast mixture to the bowl. Stir until combined. Slowly add flour 1 cup at a time until incorporated. Dump dough onto a floured work surface and knead by hand for about 10 minutes. Put dough into a lightly oiled bowl and cover with plastic wrap. Let stand in a warm place until it rises and doubles in size, between 1-3 hours. Dump the dough back onto your floured work surface and punch it one or two times.
Line a baking sheet with parchment paper and use your dough to form a loaf. Make light slices across the top. Let the it sit, covered with a kitchen towel, until it rises and doubles in size again.
Use remaining egg yolk and water mixture to glaze the top of the loaf. Set your oven to 350 degrees and bake until golden brown, about 40-50 minutes.
Now eat it.