Pumpkin Yeast Bread Loaves
Growing up, I always looked forward to this tasty pumpkin bread that my mom made in the fall and winter. This is a savory bread that tastes amazing toasted and topped with butter.
- Serves: 2 persons
- 2(.25 ounce) packages active dry yeast
- ½cup warm water
- 1cup canned pumpkin
- 1cup milk
- ¼cup shortening
- ¼cup white sugar
- 2teaspoons salt
- 1teaspoon ground cinnamon
- ½teaspoon ground ginger
- ½teaspoon ground cardamom
- 6½ cups all-purpose flour
Step 1Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.
Step 2Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.
Step 3Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.
Step 4Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
Step 5Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
Step 6Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes.
Step 7Bake in the preheated oven until top and sides are brown, about 35 minutes.