It’s pumpkin season, which means pumpkin flavored items are popping up everywhere. The airwaves and reader boards are replete with ads for pumpkin lattes, pumpkin scones, pumpkin donuts, pumpkin ice cream treats and even pumpkin milkshakes.
I get it. I like pumpkin too. But all that sweetness is a bit much for me. So when I found myself with leftover pumpkin puree after making a batch of homemade Pumpkin-Blueberry Muffins, I knew just what to make – a pumpkin flavored yeast bread that wasn’t sweet and that left out the typical pumpkin pie related spices.
Ingredient Substitutes
1.The bread is freckled with chopped pecans, but toasted walnuts or even dried cranberries would work equally well.
2. Pumpkin puree adds a savory flavor and helps keep the bread soft. Cooked, mashed buttercup or Hubbard winter squash would make a nice substitute, although it would give the bread a more delicate flavor.
3. I used some Kamut® flour to add whole grains and because its nutty flavor enhances the pumpkin. White whole wheat or additional all-purpose flour could be used instead.
Freckled Pumpkin Yeast Bread Recipe
Ingredients
• 1-1/2 cups Kamut flour
• 3 cups all-purpose or bread flour
• 1-1/2 tbsp brown sugar
• 1-1/2 tsp salt
• 2-1/4 tsp active dry yeast
• 1-1/4 cup pumpkin puree
• 3/4 cup plain yogurt or buttermilk
• 2 tbsp olive oil
• 3/4 cup chopped pecans
Directions
1. Add all ingredients except pecans to a large bowl, or a stand mixer bowl. Mix well to combine.
2. Add nuts. Knead by hand until smooth and elastic, about 10 minutes, or using a stand mixer for 5 – 8 minutes.
3. Place in a greased bowl, cover and let rise in a warm place until almost doubled, about 1-1/2 hours
4. Gently fold to deflate.
5. Shape the dough into a ball and place in a floured brotform. You could also shape the dough into a free from oval. Cover and let rise 30 – 40 minutes or until doubled.
6. Preheat oven and baking stone to 400 degrees Fahrenheit.
7. Gently flip the bread out of the brotform and onto a parchment lined peel. Score the round with a sharp knife.
8. Slide the loaf onto the baking stone and bake for 40 – 45 minutes, or until interior temperature reaches 195 -200 degrees.
9. Remove from oven and let cool for up to an hour before slicing.
Savory Pumpkin Recipes
Here are some older savory pumpkin recipes that sound great too.
1. Pumpkin Gnocchi with Sage Butter
3. Ginger Spiced Pumpkin Bisque Soup
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