Yeasted Pumpkin Bread
Ingredients
The dough
-
4
Tbsp.
unsalted butter
-
½
cup
milk
-
2½
tsp.
active dry yeast
-
1¼
cups
natural cane sugar
-
¾
cup
pumpkin puree
-
1
tsp.
sea salt
-
1⅓
cups
unbleached bread flour or all-purpose flour
-
1
cup
spelt flour
-
1
Tbsp.
olive oil
-
2
tsp.
cinnamon
-
½
tsp.
fresh grated nutmeg
The optional glaze
-
¾
cup
confectioners sugar
-
2½
Tbsp.
real maple syrup
-
1
Tbsp.
unsalted butter, melted
-
1-2
Tbsp.
milk
-
¾
cup
roasted and salted pecans, chopped
Instructions
- Brown 2 Tbsp. of butter in a saucepan, then stir in milk and heat to 110°F.
- Mix yeast and 1/4 cup sugar into the milk mixture and let it stand for 10 minutes.
- Add pumpkin puree, salt, and 1 cup of flour, then mix well.
- Gradually add the remaining flour, kneading until the dough is elastic and slightly sticky.
- Grease a bowl with olive oil, place the dough inside, and cover it to rise until doubled in size, about 1½ hours.
- Combine remaining sugar, cinnamon, nutmeg, and butter in a bowl.
- After the dough has risen, knead it for 2 minutes and roll it into a rectangle.
- Sprinkle the sugar mixture on top, slice the dough, and stack the pieces in a loaf pan.
- Cover and let it rise again until doubled, about 30 minutes to 1 hour.
- Preheat the oven to 350°F, then bake the loaf for 30 minutes until golden.
- For the optional glaze, whisk together confectioners sugar, syrup, butter, and milk, then drizzle over the cooled bread.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
5g
Sodium
150mg
Cholesterol
20mg
You might also like