This Warm-Spiced Pumpkin Yeast Bread is slightly sweet, subtly scented of warm spices, and rich in color from pumpkin. And it only requires 30 minutes of hand-on prep time to make!
Ingredients
2 cups (255 g) bread flour, plus more for kneading
¼ cup (60 ml) honey
1 teaspoon active dry yeast
1 cup (245 g) pumpkin puree
1 teaspoon coarse kosher salt
½ teaspoon pumpkin pie spice mix
1 tablespoon avocado oil or light olive oil, plus more to oil the loaf pan
Cornmeal, for the pan
A knob of salted butter, for the top (optional)
Instructions
On Prep Day 1: Put the flour, honey, yeast, pumpkin puree, salt, pumpkin pie spice mix, and oil in a gallon-size zip-top plastic bag. Close the bag and squish around all the ingredients until combined. Refrigerate for 8 to 24 hours.
On Prep Day 2: Transfer the dough to your counter and let it come to room temperature, at least 2 hours and up to 4 hours.
Flour your work surface and turn out the dough. Knead until the dough is smooth and somewhat elastic, adding flour only as needed to keep the dough from sticking to your hands and work surface.
Brush an 8 by 4½-inch loaf pan with oil and sprinkle cornmeal in the bottom.
Shape the dough into a log about 8 inches long and put it into the prepared pan. Cover the pan with plastic wrap and refrigerate overnight.
On Baking Day: Take the pan out of the refrigerator and preheat the oven to 350F.
Remove the plastic from the pan and bake the bread until golden brown outside and it reaches an internal temperature of 190F on an instant-read thermometer, about 45 minutes.
Right after you remove the bread from the oven, rub the knob of butter all along the top (it will melt and soak into the bread).
Turn the bread out onto a wire rack and let it cool before slicing.
Notes
Recipe inspired by and adapted from Donna Currie’s recipe for Pumpkin Loaf in her cookbook Make Ahead Bread (Taunton Press; November 2014).
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/warm-spiced-pumpkin-yeast-bread/