It’s not pumpkin season. I know. Pumpkin season happened way back when I lived in Turkey. Pumpkin is delicious and ohhh so nutritious and it just so happens that I’m still in my 2012 drought of not enough things that are pumpkin scrumptious. But if you so happen to have the urge to be a bread baker for the day then make this you shall and then we can pumpkin happy dance together because you will immediately be swooning right alongside me.
I’m swooning so much. Like if I eat another 2 slices I’ll have eaten half the loaf swooning–> don’t judge me I will judge you back even harder.
It pairs extremely well with soup, specifically a roasted butternut squash soup which I will be sharing the recipe with you in a few short days time. The pumpkin taste is mild, but a strong reason why this bread is so moist. The crust is sturdy and makes this a strong bread – and well yeah I am gonna stop swooning over a loaf of bread.
The temperatures dropping below freezing is a great enough of a reason to make home made bread and soup. You will feel like you are eating in a cute and quaint cafe but at this cafe the whole pot and whole loaf are all yours, making seconds super easy to come by.
Ingredients: (Recipe adapted from Vegan Richa)
3/4 cup water (divided – 1/4 cup and 1/2 cup)
1 packet active dry yeast
1 tbsp. sugar
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
2 tbsp. packed brown sugar
1/2 cup pumpkin puree
A drizzle of olive oil
A handful sprinkling of rolled oats
Dash of salt (optional – I omitted)
In the bowl of stand mixer, mix 1/4 cup of warm water with the packet of active dry yeast and the 1 tbsp. of sugar. Let this get nice and frothy for a good 10 minutes.
Then knead in (with the bread hook attachment) the flours, brown sugar, pumpkin puree, the remaining half cup of water, and the optional dash of salt.
Knead for a good 5-6 minutes or until the dough comes together.
While the machine is busy at work, line a loaf pan (9×5) with baking parchment.
Once the dough has come together nicely, place and form a bit in the loaf pan. Brush with a bit of olive oil and sprinkle a handful of oats on top.
Cover the loaf pan with a towel and place in a warm location for 30 minutes so it can rise. On top of the oven is a good place since during this time you will also want to preheat your oven to 360F.
Once the dough has been rising for a good 30 minutes (you should be able to see a substantial size difference) bake for 35-40 minutes.
Remove from oven and let cool in pan for 10 minutes before removing. Cut into slices and enjoy!
Exceptional with a smear of earth balance or dipped in soup (: