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Pumpkin Bread

Pumpkin Bread recipe image
This soft, aromatic pumpkin bread combines the warmth of autumn spices with the bright zest of lemon and orange. Made with a blend of wheat and bread flour, it offers a hearty texture that isn't too dense. The canned pumpkin puree keeps every slice incredibly moist, while the citrus peel adds a refreshing lift to the sweet, spiced profile. It&# 226;ÂÂs perfect for breakfast with a pat of butter, an afternoon snack with tea, or a comforting addition to holiday tables. Simple to mix up, this loaf bakes up golden and fragrant, making it a reliable favorite for cozy days at home.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 577.9
Dietary: Vegetarian
Description
This soft, aromatic pumpkin bread combines the warmth of autumn spices with the bright zest of lemon and orange. Made with a blend of wheat and bread flour, it offers a hearty texture that isn't too dense. The canned pumpkin puree keeps every slice incredibly moist, while the citrus peel adds a refreshing lift to the sweet, spiced profile. It&# 226;ÂÂs perfect for breakfast with a pat of butter, an afternoon snack with tea, or a comforting addition to holiday tables. Simple to mix up, this loaf bakes up golden and fragrant, making it a reliable favorite for cozy days at home.
Ingredients
  • 1/2 tablespoon Yeast
  • 1/2 cup Wheat flour
  • 1 1/2 cup Bread flour
  • 1/2 teaspoon Pumpkin pie spice
  • 1/4 teaspoon Lemon peel, grated
  • 1/2 teaspoon Salt
  • 3/8 cup Sugar
  • 1/4 cup Pumpkin, canned
  • 1 Eggs
  • 1 tablespoon Butter
  • 1/2 cup Orange juice
  • 1/4 cup Water, warm
Directions
  1. 1
    In a small bowl, dissolve the yeast in the warm water and let sit for 5 minutes until foamy.
  2. 2
    In a large mixing bowl, whisk together the wheat flour, bread flour, pumpkin pie spice, salt, and sugar.
  3. 3
    Make a well in the center of the dry ingredients and add the yeast mixture, pumpkin puree, egg, melted butter, orange juice, and lemon peel.
  4. 4
    Stir until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
  5. 5
    Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
  6. 6
    Punch down the dough and shape it into a loaf. Place it into a greased 9x5-inch loaf pan.
  7. 7
    Cover and let rise again for 30-45 minutes until the dough crowns just above the rim of the pan.
  8. 8
    Preheat oven to 350ðF (175ðC).
  9. 9
    Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  10. 10
    Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 577.9kcal
% Daily Value *
Total Fat 6.1g10%
Saturated Fat 2.6g13%
Cholesterol 54.7mg19%
Sodium 2481.4mg104%
Total Carbohydrate 117.0g39%
Dietary Fiber 5.3g22%
Sugars 25.9g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, bread, loaf, spiced, citrus, lemon, orange, moist, homemade, breakfast, snack, baking, fall, autumn, comfort, yeast, flour, vegetarian, easy, delicious
Read it online: https://www.chefs-mate.com/recipe/pumpkin-bread-5/