100% Whole Wheat Pumpkin Bread
Pumpkin puree and evaporated milk make this bread moist and delicious. It's made with 100% whole wheat flour, but it doesn't look, feel and taste whole wheat at all. It comes out soft and fluffy in the inside, and golden-brown on the outside. The aroma from the oven during the baking makes your entire house smell like a good bakery.
Yield
12 servingsPrep
20 minCook
40 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | cup |
evaporated milk
canned, warmed, or more as needed |
|
| 3 | cups |
whole-wheat flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
canned pumpkin purée
|
|
| 1 | tablespoon |
pumpkin pie spice
|
|
| 1 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 15 | ml |
sugar
|
|
| 118 | ml |
evaporated milk
canned, warmed, or more as needed |
|
| 7.1E+2 | ml |
whole-wheat flour
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
canned pumpkin purée
|
|
| 15 | ml |
pumpkin pie spice
|
|
| 1 | large |
eggs
|
|
Directions
In a medium bowl, mix together yeast, sugar and warm mik.
Let stand for about 10 minutes until foamy.
Whisk in the pumpkin and egg until well blended.
Meanwhile in a large bowl with an electric dough kneader, whisk together the flour and salt until well combined.
Pour the liquid mixture into the flour mixture, mix with a wooden spatula until almost combined.
Turn on the dough kneader, and start to knead the dough until elastic and smooth, about 8 minuttes. (If there is not enough milk, add a bit more evaporated milk until the dough comes together.)
Turn the dough onto a lightly floured surface, and knead for another 2 to 3 minutes.
Coat the mixing bowl with the cooking spray or grease with oil.
Return the dough into the bowl, turn it over to ensure an even coating.
Cover with a clean kitchen towel and place in a warm and draft-free place.
Let the dough rise for 1 to 1 1 /2 hours until it doubles in volume.
Gently punch the dough down, and take the dough out of the bowl.
Gently press the dough into an oblong rectangle, about 1-inch thick and no wider than the length of the pan.
With long side of the dough facing you, roll firmly into a cylinder, pressing down to make sure that the dough sticks to itself.
Turn the dough seam side up and pinch it closed.
Place each cylinder of dough into one of the prepared loaf pans and press it gently so it touches all four sides of the pan.
Cover and let rise again until almost doubled in volume, 30 minutes to 1 hour, depending on how warm and humid your place is.
Preheat the oven to 375℉ (190℃).
Bake for about 40 minutes until the top is golden and brown; and when tapped, it sounds hollow.
Remove the loaf from the pan, and let cool in the pan on a wire rack for about 5 minutes.
Transfer the bread from the pan onto the rack.
Let cool completely before slicing.
Put in a zip-lock bag, and can be frozen for up to at least 1 month.
