Posted by on Nov 24, 2012 in Breads, Recipes, Uncategorized

Pumpkin Raisin Bread


I do love bread. It’s such a love/hate relationship because it is so yummy yet I’m always trying to get away from eating too much. Sigh….

In the summer we get a fresh loaf every week from our CSA, but we are on our own this winter. The other day Jude asked me to make bread “like the farm bread”. How do I tell him no?

I don’t have baking skills like Katie or Sarah, but I do have a couple of yummy bread recipes under my belt.

Here’s a great seasonal bread that hits all the fall notes and is also really easy to make. (really)

Pumpkin Raisin Whole Grain Bread

2 cups white whole wheat flour
1 cup bread flour
2 pkg. active dry yeast
1/4 t. Ground Ginger
1/4 t. Ground cloves
1/4 t. Fresh ground nutmeg
3/4 c. Milk
1/4 c. Brown sugar
2 T. Butter
1 1/2 t. Kosher salt
1/2 c. Pumpkin purée
3/4 cup raisins
1/4 cup pumpkin seeds or pepitas.

Combine flours, yeasts and spices in a large bowl, set aside. In a medium saucepan on med-low heat, combine milk, brown sugar, butter, pumpkin purée and salt. When mixture reaches 110-115 degrees F, remove from heat. Pour pumpkin mixture into the flour and mix well. Add raising and pumpkin seeds. Dough will be stiff.

Knead on floured surface for approx. 10 minutes. The place dough in an oiled bowl, cover, and allow to rise until doubled in size. Punch dough down, knead again and shape into a loaf. Place in a standard loaf pan and a draft-free area. Allow to rise again in pan, until doubled in size. Next bake at 350 for 25-30 minutes. Remove from pan and allow to cool completely.


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