Spiced Pumpkin Bread
Perfect breakfast bread topped with butter or your favorite spread.
Yield: 1 loaf
Ingredients
Small loaf (1-lb bread machine)
- 3 Tbsp water
- ⅔ cup pumpkin, canned
- 2 Tbsp vegetable oil
- 1 egg
- 2¼ cups bread flour
- 1 tsp salt
- 2 Tbsp brown sugar
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ tsp dried ginger
- 1½ tsp ground cinnamon
- 1½ tsp RED STAR Active Dry Yeast
- ⅓ cup pecan halves
Medium loaf (1½-lb bread machine)
- 3 Tbsp water
- 1 cup pumpkin, canned
- 3 Tbsp vegetable oil
- 2 eggs
- 3 cups bread flour
- 1½ tsp salt
- ¼ cup brown sugar
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp dried ginger
- 2 tsp ground cinnamon
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
- ½ cup pecan halves
Large loaf (2-lb bread machine)
- ¼ cup water
- 1⅓ 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
- 2½ tsp ground cinnamon
- 1 Tbsp RED STAR Active Dry Yeast
- ⅔ cup pecan halves
Instructions
Bread Machine Method
- 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 timer. 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
- 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.
- Hand-Held Mixer Method
- 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 flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Continue with Rising, Shaping and Baking instructions.
- Stand Mixer Method
- 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. Continue with Rising, Shaping and Baking instructions.
- Food Processor Method
- 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. Continue with Rising, Shaping and Baking instructions.
Rising, Shaping and Baking
- 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 14x7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9x5-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.
- This recipe is featured at My Kitchen Addiction.
Notes
*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.
I have a bread machine and no recipes. I’m so glad you offer so many recipes for a bread machine.