03.Jun.2007 Pumpkin Yeast Bread

you can make 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.

Pumpkin Yeast Bread

3/4 cup canned pumpkin
2/3 cup water
1 tablespoon nondairy butter
3 cups white whole wheat flour
1/4 cup packed light brown sugar
4 teaspoons vital wheat gluten
1 1/2 teaspoons fine sea salt
1 3/4 teaspoons 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.

Yield: 1 1/2-pound bread

recipe adapted from “Betty Crocker’s Bread Machine Cookbook”

Comment Pages

There are 51 Comments to "Pumpkin Yeast Bread"

  • Celine says:

    this one yields 12 slices, Donna.

    Reply

  • Lisa says:

    Just made this today and it was the best softest sandwich bread ever! Looking forward to when I can have some tomorrow!…

    Reply

  • Celine says:

    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)

    Reply

  • I have been craving pumpkin baked goods lately, and I LOVE making bread, so this is going to be made ASAP! Thanks for the recipe!

    Reply

  • Celine says:

    hooray, Jess, I hope you’ll like it.

    Reply

  • Kaite says:

    I am hypoglycemic and have decided I’m going to get away from using white flour in my breads… could you please send me some good wheat/rye bread recipes that I can make??

    Thanks
    Kaie

    Reply

  • [...] eating the whole wheat pumpkin bread we made yesterday and am reminded how much I adore this recipe from “have cake will [...]

  • Heather says:

    I made this last night, without any of the vital wheat gluten. It turned out wonderful! :) Very moist and soft and the crumb was absolutely delicious. Thanks for sharing this ~ and now I’m off to make some of it for my vegan clients today!

    Reply

  • Barbara Schroeder says:

    Just wrote you requesting a recipe for the pumpkin bread with whole wheat flour. Appreciate this website & anxiously await a reply from you.

    Reply

    Celine Reply:

    it should be there!

    Reply

  • Gaby says:

    My friend just gave me her bread maker on “permanent loan” last night since she never uses it and I’m constantly baking. I love pumpkin and of course love bread! So I have this dough in there as I type this spinning around. I can’t wait to see how it turns out!

    Reply

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