Droppin' Loaves: A Bread Blog

P is for Pumpkin

Posted: 2011 Apr 18 (Mon) 15:41 UTC

P is for Pumpkin

In the back of the cupboard was a can of pumpkin I bought on sale after the Thanksgiving/Christmas season last year. I had forgotten about it, so I decided to add it to my bread. (I also have a can of sweet potato purée, and that'll be next time.) I've used pumpkin before, but I can't remember if I've brogged the recipe. (Yes: "brog". Short for bread blog.) So here it is. Some of this is approximate, particularly the whole wheat flour as I just add that while kneading until it gets less sticky.

The canned pumpkin takes the place of some water. I think I just scooped out about half the can, so it's probably closer to a full cup.

There's nothing unusual about the mixing and kneading. It rose for 2 hours, I formed the loaf, then it rose for another 20 minutes. I set the oven at 375°F, and it baked for 35-40 minutes.

The bread has a wonderful orange tint. When I walk by the breadbox in the kitchen, I get a faint pumpkin smell. It's quite lovely.