Recipe: Pumpkin Bread
This vintage recipe from the Pendle Hill kitchen works nicely with winter squash or sweet potatoes, too.
2 loaves
Have the following ingredients ready:
- 1 tablespoon (or 1 packet) yeast
- ¼ cup warm water
- 1 cup warm milk or rice milk
- 12 oz. cooked, pureed pumpkin
- 1/3 cup melted butter or margarine
- 1/3 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- 5 – 6 cups flour (can use part whole wheat)
Dissolve the yeast in the warm water. Add all other ingredients except flour. Add flour gradually until you have a kneadable dough. Turn onto a floured surface and knead for 5 minutes. Return the dough to the bowl and cover. Let rise until doubled in bulk, about 40 minutes.
Preheat the oven to 350°.
Divide the dough in half, form into loaves, and place in greased loaf pans. Or make braided loaves and lay on a greased baking sheet. Let rise again until doubled, about 40 minutes. Bake about 40 minutes, until the bottom of the loaf sounds hollow when tapped.