I’m about to say something wild. And crazy. Hold on tight, here.
Pumpkin is not just for quick bread.
That’s right. You can make a yeast bread with pumpkin, too! I’m sure you’re all gripping the edges of your seats right now.
Okay, so this may not be a huge revolution to anyone. But when I found this recipe for Pumpkin Oatmeal Bread in the Artisan Bread in Five Minutes a Day book, I was pretty excited. I’ve never made (or heard of) a yeast bread that used pumpkin. So I definitely needed to give it a whirl.
Let’s get started!
So first, you’ll want to round up your ingredients. The original recipe called for a 5 1/2-cup combo of rye flour, whole wheat flour and AP flour. I like my bread soft, so I reduced the amount of whole wheat flour and eliminated the rye flour altogether. I made up the extra with good ol’ AP flour. I am just not a fan of the whole wheat texture. But the cool thing is, we’re all different. Maybe you love a little more chew to your bread. As long as you use the same total amount of flour (5 1/2 cups), you can adjust the ratio as YOU see fit.
NOTE: This is not a pumpkin bread that is going to taste like pumpkin pie. It doesn’t have the traditional pumpkin spices (cloves, nutmeg and cinnamon). The recipe merely uses pumpkin as a substitute for other liquids (water, oil or milk). The pumpkin will add nice moisture and color to your bread!
So anyway, mix your yeast, salt, water, butter and honey in a stand mixer fitted with the dough hook. Add in the pumpkin, oatmeal and flour. Cover the bowl with a tea towel and let sit until the dough flattens on top (about 2 hours).
Your dough will look a little like this when it’s ready. Now you should stick it in the fridge for an hour or so. It will be much easier to work with. After it’s chilled in the fridge for a bit, take half of the dough and shape it into a loafy-kind-of shape. Drop it in a greased and floured 9x5x3-inch loaf pan. Cover the pan with a tea towel, and let the dough rise for two hours.
Bake on a hot baking stone (let it warm up in the oven during preheating) at 350 degrees for 40-50 minutes, or until cooked through and firm.
You must, must, MUST drizzle Pumpkin Oatmeal Bread with honey before serving. MUST. Enjoy!
Adapted from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg, M.D., and Zoe Francois
- 1 c. (canned) pumpkin puree
- 2 c. lukewarm water (100 degrees)
- 1 1/2 Tbsp. granulated yeast (2 packets)
- 1 Tbsp. kosher salt
- 5 Tbsp. unsalted butter, melted
- 1/2 c. honey
- 1/2 c. old-fashioned oats
- 3/4 c. whole wheat flour
- 4 3/4 c. bread flour
- Vegetable oil for greasing the pan
- Mix the dough: Mix the yeast and salt with the water, butter and honey in a stand mixer (with dough hook attached). Add the oatmeal, pumpkin and flours. Mix just until combined.
- Cover the bowl with a tea towel. Let rise at room temperature until the dough rises and collapses, approximately 2 hours.
- Refrigerate in a non-airtight container (the dough needs to breathe). Store in fridge for at least 2 hours, and up to 3 days.
- When dough is cold, prepare your loaf pan(s). To make one loaf, grease one 9x5x3-inch nonstick loaf pan.
- Prepare your dough: Dust hands with flour and remove half of the refrigerated dough from the container. If the dough piece is too sticky to work with, dust it with flour. Shape the dough into a ball. Elongate the ball and place the dough in the prepared loaf pan. Repeat with the remaining dough to make a second loaf.
- Cover the pan with a tea towel, and let rest at room temperature for 2 hours.
- Twenty minutes before baking, preheat your oven to 350 degrees. Place a broiler pan on the lowest shelf of the oven.
- When the oven has preheated, place the loaf pan on a center rack. Pour 1 cup of hot water into the hot broiler pan. Bake for 45 to 50 minutes, or until firm.