I’ve never thought of using pumpkin in a savory yeast bread, but when I saw a recipe from King Arthur Flour, I had to try it.
I’ve made the recipe below a bit more user friendly, adjusted the proportions so it only makes one loaf, and substituted white whole wheat flour to make it a bit more healthy. I made a loaf of sandwich bread, but this bread can also shaped into a free-form oval loaf or dinner rolls.
There’s no question this bread would be ideal for dinner rolls, which is how I’ll probably bake it in the future. Whatever way you cook it, this bread is unique, flavorful, and delicious. Thanks to the milk and egg it has a very delicate texture, and the ginger and cardamom (especially the cardamom) provide a good depth of flavor.
I was especially pleased with how well this bread rose, considering I used whole wheat flour. Overall, this was a worthy experiment that paid off.
- 3 1/4 cups (16 1/4 ounces) while whole wheat flour
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/2 cup milk
- 1 large egg
- 3/4 cup plain pumpkin puree
- 1/4 cup brown sugar
- 1 tablespoon vegetable oil
Step 1. Combine the flour, yeast, salt and spices together and set aside.
Step 2. Combine the milk, egg, oil, pumpkin and brown sugar and mix thoroughly. Add the dry ingredients and begin kneading. Knead for at least 10 minutes on medium-low speed with an electric mixer. I was worried that the dough would be too dry, but it turned out perfectly.
Step 4. Flatten the dough out on a clean surface and shape into a loaf. Fit into a 4 1/2 x 8 1/2-inch loaf pan and cover with a dish towel. This bread will rise a lot. Preheat the oven to 375 degrees F and let the bread rise in its pan for 45-60 minutes.
Alternatively, make 12 dinner rolls with this dough. Simply shape them into tight round balls, rolling the pieces of dough with the base of your palm.
If cooking dinner rolls, bake for 20 minutes.