A Tradition in Family Baking

Spiced Pumpkin Bread

Spiced Pumpkin Bread
Perfect breakfast bread topped with butter or your favorite spread.

THIS RECIPE MAKES 1 LOAF
Ingredients
Small
  • 3 TBSP Water
  • ⅔ cup Pumpkin, canned
  • 2 TBSP Vegetable Oil
  • 1 Eggs
  • 2+1/4 cups Bread Flour
  • 1 tsp Salt
  • 2 TBSP Brown Sugar
  • ¼ tsp Ground cloves
  • ½ tsp Ground nutmeg
  • ¼ tsp Dried ginger
  • 1+1/2 tsp Ground cinnamon
  • 1+1/2 tsp Active Dry Yeast
  • ⅓ cup Pecan halves

Medium
  • 3 TBSP Water
  • 1 cup Pumpkin, canned
  • 3 TBSP Vegetable Oil
  • 2 Eggs
  • 3 cups Bread Flour
  • 1+1/2 tsp Salt
  • ¼ cup Brown Sugar
  • ¼ tsp Ground cloves
  • ½ tsp Ground nutmeg
  • ½ tsp Dried ginger
  • 2 tsp Ground cinnamon
  • 2+1/4 tsp Active Dry Yeast
  • ½ cup Pecan halves

Large
  • ¼ cup Water
  • 1+1/3 cup Pumpkin, canned
  • ¼ cup Vegetable Oil
  • 2 Eggs
  • 4 cups Bread Flour
  • 2 tsp Salt
  • ¼ cup, plus 2 TBSP Brown Sugar
  • ¼ tsp Ground cloves
  • ½ tsp Ground nutmeg
  • ½ tsp Dried ginger
  • 2+1/2 tsp Ground cinnamon
  • 1 TBSP Active Dry Yeast
  • ⅔ cup Pecan halves
Instructions
  1. This recipe is featured at My Kitchen Addiction.

BREAD MACHINE METHOD

  1. Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Add pecans 5 minutes before end of kneading. Select basic cycle and medium/normal crust. Do not use delay cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information.

MIXER METHODS

  1. Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients, except pecans. Combine liquids, except eggs; heat to 120º to 130º F.

  2. Hand-Held Mixer Method
  3. Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, stir pecans and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

  4. Stand Mixer Method
  5. Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs; beat 1 minute. Gradually add pecans and remaining flour and knead with dough hook 5 to 7 minutes until smooth and elastic.

FOOD PROCESSOR METHOD

  1. Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add eggs and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Add pecans; pulse just until mixed.

RISING, SHAPING AND BAKING

  1. Placed dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375º F oven 30 to 40 minutes. Remove from pan and cool.

  2. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

 

1 Comment
  1. I have a bread machine and no recipes. I’m so glad you offer so many recipes for a bread machine.

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