Whole Grain Pumpkin Bread

Pumpkin Bread

 

My friend Jinks Greenstreet passed this recipe along several years ago, and it has become a family favorite.  How can you beat the wholesome goodness of whole grain bread mixed with the wonderful flavor or pumpkin spice??  It doesn’t get much better than this, folks!

This recipe makes 2 loaves, 32 dinner rolls, or a lovely super-sized cinnamon roll – delicious!!

 

 

 

 

 

8 cups freshly ground flour (Prairie Gold, Kamut, Spelt…)
1 15 oz. can pumpkin, plus water to make 3 cups
1/4 c. oil
1/2 c. honey (makes a little sweeter dough 🙂
1/4 c. gluten
2 Tablespoons yeast
2 1/2 tsp. salt
zest of one orange
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. mace
(or you could just use pumpkin pie spice)

Mix the water and pumpkin together in a microwave safe bowl.  Heat for a minute then check temperature with thermometer.  You want to heat the pumpkin/water mixture to 130 degrees.  Once it has come to temperature, add oil, honey, about 3 cups of the flour and yeast.  Let it sponge for about 15 minutes, then begin to add remaining ingredients in your mixture.  Add only enough flour til the dough begins to pull away from the side of the bowl.  Knead for 5-8 minutes, testing dough with window pane test for gluten development.

Shape into two loaves and let rise in greased pans until double in bulk (about 20 minutes).  Bake at 350 degrees for 20-30 minutes until golden brown.

Or . . . you could make the most beautiful Huge Cinnamon Roll with a Gooey Caramel Glaze

And here’s how you do it:
With half of your pumpkin dough, divide this in half as well.  Roll out 1st half to about 12×16.  Brush with soft butter, then dust with some brown sugar and cinnamon.  Using a pizza cutter, cut this rectangle into 4 strips, then begin rolling.  Once you finish the first strip, take that roll and continue rolling the next strip around the first and so on until all four strips have been rolled into one big roll.

And now . . . do it again with the other half.  In the end you will have 8 16″ strips of dough all wrapped up into one big cinnamon roll.

Let it rise for about 20 minutes, then bake for about 30 minutes or until temperature reaches 180-190 degrees.

For a super yummy glaze, in a saucepan melt 1/4 c. butter, then add 1/2 c. brown sugar & 2 Tablespoons heavy cream.  Cook to a boil.  Add chopped pecans if you like.  Then pour on top of warm cinnamon roll.

 


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