Pumpkin Yeast Bread
Posted by Celine on June 3, 2007
this is my new favorite recipe. honestly, I’ve never eaten a better bread. yum!
if you don’t have a bread machine, check this out: it’s absolutely easy and possible to make this bread without one.
you can make pumpkin buns or pumpkin bagels too.
play around with various flours: I’ve already made it with 2 cups bread flour and 1 cup whole wheat, 1 cup kamut flour and 2 cups white whole wheat…it always comes out delicious.
1 1/2 pound recipe for your bread machine
3/4 cup canned pumpkin [PURE pumpkin, not pie mix]
2/3 cup pure water at room temp OR rice/soy milk, warmed up if stored in fridge
1 T vegan margarine
3 cups white whole wheat flour
1/4 cup light brown sugar, packed
4 t vital wheat gluten
1 1/2 t sea salt
1 3/4 t active dry yeast OR bread machine yeast
place all ingredients in your machine following manufacturer’s instructions.
flours must be spooned into dry ingredients measuring cups, and leveled with a knife.
use “BASIC” cycle. once cycle is over, remove from pan and let cool on a rack.
recipe adapted from “Betty Crocker’s Bread Machine Cookbook”
June 3, 2007 at 4:11 pm
[...] and quick bread pumpkin whole wheat bread [for your bread machine] cranberry orange bread ready for anything quick bread beer bread quick-rise potato bread [for bread [...]
June 3, 2007 at 7:53 pm
What’s the spread made of? It looks yummeh. I srsly want to get a bread maker after looking at this recipe.
June 3, 2007 at 8:46 pm
The spread looks great! Is it German?
June 3, 2007 at 9:07 pm
it is swiss! here’s the link to the site that sells it:
http://www.bliibgsund-versand.ch/cgi/page.cgi/03/001/ch/index.html
June 3, 2007 at 9:08 pm
stinker [teehee]: it’s made of sunflower seeds and oil, for the most part. I’m told it has to be eaten fairly quickly because it spoils easily. and for some reason, that doesn’t seem like a problem to me. having to eat quickly, I mean. ;p
June 3, 2007 at 9:13 pm
oh Mitsu, here’s the french version of the site:
http://ww2.bliib-gsund-versand.ch/03/fr/index.html?1426641.02.03.00.fr
June 3, 2007 at 9:21 pm
That bread looks amazing! If only I had a bread maker…!
Courtney
June 3, 2007 at 9:26 pm
I’m sure you can make it without one! following the usual bread making guidelines, i.e., proofing the yeast [maybe upping the quantity to a whole small package] for ten minutes, kneading it for about the same time, letting it rise in a warm, non drafty place for an hour and a half [covered with a towel], punching it down, letting it rise again for an hour. now that’s where it gets a bit trickier, guessing the oven temp and baking time, but my best guess would be 375-400F for anywhere between half an hour to 45 minutes.
June 4, 2007 at 3:02 am
I love the idea of pumpkin whole wheat bread! And I love the look of that spread… mmm. I’m always on the lookout for new spready type things.
Oh p.s. I’m hunting down the cornbread recipe for you! My husband never seems to write anything down…grrr!
June 4, 2007 at 5:24 am
don’t worry about the recipe! you’ll find it when you find it, there’s no rush. thank you so much for even trying!!!
June 4, 2007 at 7:08 pm
It sounds so healthy, Celine! And what a vibrant color the bread is… I love it!
June 4, 2007 at 7:31 pm
if you have a breadmaker, I definitely recommend it. even without one. like I said in a comment to someone else, there’s no reason why this bread wouldn’t be doable the normal way.
June 4, 2007 at 11:15 pm
Thanks for the non-breadmaker suggestions!
Courtney
June 5, 2007 at 10:34 am
twas my pleasure, Courtney.
June 5, 2007 at 2:58 pm
The spread looks like rebranded Streich from a German company called Zwergenwiese.
http://www.zwergenwiese.de/eng/prod_streich.html
Don’t know if they have a distributor in the US.
June 5, 2007 at 3:48 pm
interesting! thanks, Harald!
June 5, 2007 at 3:49 pm
That sandwich looks amazing on that bread! I haven’t made bread in a while, so I think I’ll try this recipe for Sunday dinner.
June 5, 2007 at 5:05 pm
let me know if you like it!
June 11, 2007 at 9:52 pm
Just wanted to come back and let you know I made the bread. It was beautiful and delicious and everyone loved it. I’ll put it up on my next post. I think it’s my new favorite too!
June 12, 2007 at 6:03 am
that’s fantastic, aTxVegn!!! I am so happy!
June 13, 2007 at 7:17 pm
[...] a great bread, soft and light and slightly sweet. It kept well, at least until we ate it all up. Do check out this recipe - it is a keeper! Bookmark to: (No Ratings Yet) Loading [...]
June 19, 2007 at 10:09 am
I made this today. I pulled a big chunk out of the middle and it tastes delicious! Looking forward to lunch tomorrow! http://vegetationramblings.blogspot.com/2007/06/sweet-and-sour-seitan-and-pumpkin-bread.html (can I link here? If not delete this and I’ll fix up my comment tomorrow.
June 19, 2007 at 10:28 am
I’m glad you likey, Vegetation!! of course it isn’t a problem at all to link here, I’m quite honored actually.
August 16, 2007 at 9:48 am
[...] serve on still warm whole wheat pumpkin bread. [...]
August 20, 2007 at 10:26 am
[...] sauce if you prefer mellower meals, the pumpkin soup is outstanding on its own. serve with whole wheat pumpkin bread if you want to go into pumpkin [...]
September 2, 2007 at 1:01 pm
[...] Celine’s Pumpkin Whole Wheat Bread made sans bread machine with her very helpful bread-making tips. This bread is amazing! It’s soft, delicious and such a pretty colour. I just love it’s texture, I know it’s going to make a wonderful sandwich for my lunch today. [...]
September 3, 2007 at 12:30 am
Celine-
I would love to know how to do this without a bread machine!
xoxoemily
September 3, 2007 at 4:11 am
have a look here, Emily.
September 30, 2007 at 2:45 pm
[...] buns made as a combo of this and this, but with small changes. flours used are kamut [1 cup] and bread [2 cups], 2 T vw gluten [...]
October 6, 2007 at 11:57 pm
Celine, I made your bread and it was fabu! I made a sandwich with it, avocado slices, tomato slices, Fakin’ Bacon cooked in EVOO, mayo and romaine lettuce, like a kicked up BLT, best BLT ever!!!!! :) Thanks so much for posting this recipe. I made it with an entire pkg. of yeast like you suggested. Pumpkin Bread Porn
October 11, 2007 at 11:40 am
[...] with the usual recipe, except I had leftover coconut milk to use up instead of the water [warmed up in the brand [...]
October 12, 2007 at 7:43 pm
Celine, have you ever made this bread with all whole wheat flour? I always make it with 2 cups bread flour and 1 cup whole wheat, I didn’t have white wheat. Do you think that it would be good with some rye flour and to replace the water/soy milk with beer? I was thinking about trying it that way next time. This is my favorite bread ever :)
October 12, 2007 at 8:34 pm
it is a bit denser when made entirely with whole wheat, but it’s absolutely tasty too!
yes, beer good! how about using the pumpkin ale that’s been at the store lately? it’s to die for. :)
and another definite yes for rye flour, but go easy on it, maybe 1 cup at the most. I’m so glad you like it so much!
December 30, 2007 at 2:49 pm
[...] Oatmeal Bread Peanut Butter Bread Granola Bread Potato Walnut Bread Half and Half Germy Bread Pumpkin Whole Wheat Bread Quick Rise Potato Bread Beer Bread (no [...]
January 6, 2008 at 4:42 am
[...] went to friend’s house for New Year’s Eve. I made a few things to take along. Savory Pumpkin Bread with Roasted Red Pepper hummus (recipe below), the Vegan Cheese Ball from My Vegan Cookbook and [...]
January 18, 2008 at 9:55 pm
Hi, I am wondering if you still need the gluten if you use 2 c. bread flour and 1 c. whole wheat? I am not opposed to gluten, but I made bread yesterday that wasn’t right and I feel I may have added too much gluten.
Thanks
January 19, 2008 at 6:17 am
4 t wouldn’t be too much, but if you’d rather do without, it’ll work fine too Erin.
March 4, 2008 at 7:44 pm
[...] from another hummus], and organic frisée. mouth-gasm! I had to finish up the pumpkin from making bread and baked ziti [V-con, sans the crumbs], so I thought I’d simply throw it in a hummus. there [...]
April 21, 2008 at 5:39 pm
[...] about a simple tiny batch of cinnamon rolls that I made from the usual bread recipe? I only had 1/4 cup of puree left, so that explains the tiny amount of rolls it yielded [...]
June 18, 2008 at 6:39 am
Quick question…
Does this make a loaf that’s the same size as one you’d buy in a store… 18 slices if I recall correctly?
Thanks, I was just curious.
It looks delicious and I’m making it asap :]
June 18, 2008 at 8:23 am
this one yields 12 slices, Donna.
July 22, 2008 at 11:39 pm
Just made this today and it was the best softest sandwich bread ever! Looking forward to when I can have some tomorrow!…
July 23, 2008 at 7:53 am
wonderful, Lisa! it’s funny because I just made a bread machine-free loaf of it too.
(just in case anyone’s interested: almost 4 cups light spelt flour, 1/4 cup vital wheat gluten, 2 T pure maple syrup, and 1 T walnut oil)