Whole Grain Pumpkin Yeast Bread

I made bread again!  I recently made 100% whole wheat sandwich bread and 100% whole wheat bread.  Those may sound like the exact same recipe, but there were subtle differences.

I have made other yeast bread recipes in the past.  Over a year a go I made pumpkin cinnamon rolls,  raspberry rolls with lemon glaze, and regular cinnamon rolls.

Over three years ago, I made my dad's whole wheat bread recipe.  We made it together when I was home for Christmas almost three years ago.  Time flies!  Over three years ago I made sweet potato whole wheat rolls and honey whole wheat bread.

I have many quick bread recipes.  I have made chocolate peanut butter banana bread, date and pistachio banana bread, peanut butter and jelly banana bread, cranberry and walnut bread, caramel banana bread, and coconut blueberry banana bread.

I have made tropical banana bread, spiced banana oatmeal bread with dried cranberries, peanut butter banana bread with Reese's Pieces and chocolate chips, and crumb topped banana bread with toffee and chocolate chunks.  This does not even include the plethora of muffin recipes I have made.

This whole grain pumpkin yeast bread recipe came from the King Arthur website.  I replaced the brown sugar with molasses and the ground ginger with pumpkin pie spice.  I ran out of brown sugar and ginger.  I should check my pantry before starting a recipe!  I also added powdered milk.

The ingredients for this recipe are 1/4 cup water, 1/4 cup glasses, 1/4 cup powdered milk, 2 teaspoons dry yeast, 1 tablespoon vegetable oil, 1 cup canned pumpkin puree, 1 1/2 cups whole wheat flour, 1 3/4 to 2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon allspice, and 1/2 teaspoon cinnamon.

I made sure that the water was warm.  It was body temperature warm.  I added the yeast and let it activate in the water for about ten minutes.

I added the molasses, powdered milk, oil, and pumpkin puree into a mixing bowl with a dough hook attachment.

I added the pumpkin pie spice, allspice, cinnamon, and salt.

I added the watery yeast mixture.  I mixed the dough together.

I mixed in the whole wheat flour.

I gradually added the white flour.  I stopped adding flour when the dough stopped sticking to the sides of the mixing bowl.

I moved the dough into a greased bowl.  I covered the bowl with plastic warp and let the dough double in size.  This took about an hour.

I then punched the dough down.  I formed it into a loaf and added it to a greased nine by five inch loaf pan.  I covered the pan and let the dough rise again.  I let it rise until the dough had risen about an inch from the top of the pan.

I let the loaf bake for 45 minutes at 350 degrees.  I let it cool a little in the pan before placing the loaf on a wire rack.

This was delicious bread.  It has nice, warm autumnal spices.

The bread had a hint of pumpkin flavor as well.  It had a beautiful pumpkin hue.

I ate this with apple jam, which was a perfect pairing.  I also found some pumpkin spice gouda.  It sounds questionable, but it was tasty.  It was a flavorful and appetizing combination.

The bread had a tender and soft texture, though the texture wasn't as good as the 100 percent whole wheat sandwich bread I made earlier.

It was a fun, fall themed loaf of bread.

It was homey, warm, and aromatic.

This would have been delicious with apple butter of pumpkin butter as well.

I would make this recipe again.  It was fun and toothsome.