Pumpkin Yeast Bread - Everyday Annie

I’ve wanted to try this pumpkin yeast bread for a long, long time. Last year I made this holiday pumpkin bread, which is very similar in taste, but slightly different in texture and obviously a fancier shape. This is more of a no-frills version, but certainly no less delicious. Perfect for so many things – a nice piece of toast spread with pumpkin or apple butter with a cup of coffee or tea, or a great way to change up your usual lunchtime sandwich. My personal favorite mode of consumption is simply dunked into leftover cranberry sauce from turkey day. It’s no more difficult to make than any other loaf of sandwich bread, and full of the flavors of fall. Enjoy!

Yield 2 9 inch loaves

Ingredients

½ cup warm water
1½ tbsp. instant yeast
2/3 cup warm milk
2 large eggs
1½ cups pumpkin puree
2 tbsp. vegetable oil
½ cup brown sugar
2 tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
Dash of ground cloves
6½ cups bread flour (approximately)

Directions

01
In the bowl of an electric mixer fitted with the paddle attachment, combine the warm water and yeast. Add in the milk, eggs, pumpkin, oil, brown sugar, salt, and spices. Mix briefly to combine. Add 4 cups of the bread flour to the bowl, and mix until a sticky dough has formed. Switch to the dough hook. With the mixer on low speed, gradually add the remaining flour until you have a dough that is smooth and elastic, and not sticky. Transfer the dough to a well-oiled bowl, turning once to coat the dough. Cover the bowl with a damp kitchen towel and let the dough rise until doubled in bulk, about 1 hour.
02
Turn the dough out onto a lightly floured work surface. Divide in half. Press each pieces into a rectangle about 1 inch thick and no longer than 9 inches long. With the long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself. Turn the loaf seam-side up and pinch the seam closed. Place the loaves in two well-oiled 9 x 5-inch loaf pans and press down gently so the dough touches all four sides of the pan. Cover with a towel and let rise until almost doubled, about 45 minutes.
03
Preheat the oven to 375° F. Bake the loaves for about 30 minutes, or until an instant-read thermometer inserted into the loaf reads 190° F. Transfer to a wire rack and let cool.

Source

adapted from King Arthur Flour