Oh hello pumpkin, I love you. I also may have gone an itsy bit over board on my pumpkin love. Oh well, there are worse things to love! I came across the recipe at the Fleischmann’s Yeast Bread World recipe page and I kind of fell in love, so I decided to adapt it and make it dairy free.
It was kind of perfect timing because I wanted to switch up always eating my Pumpkin Lentil Curry with rice, and I’m not one to turn down a delicious bread bowl, amirite? This bread was perfect – moist, a light pumpkin flavor and a pretty pale color. Perfect for scooping up with my curry!
I made a bunch of these bread bowls in different sizes, for some other recipes (aka bread bowl dips!) that I will be sharing later in the week. But for now, get out your flour and pumpkin and let’s make some bread!
I have to say that all this pumpkin yumminess is almost making me tolerate fall. It doesn’t hurt that last weekend was over 80 degrees, but we are starting to get cooler weather, which is really nice for running. (Ps: If you haven’t already, join me in my #100DaysOfFallFit challenge!) It’s nice to be able to use the oven again, and bake things and have that delicious aroma fill the apartment!
I know using yeast for bread (as opposed to quick breads) can be intimidating, but its really quite easy. Just always be sure to proof the yeast – mixing it with warm (not hot!!) liquids and sugars and letting it bubble a bit before you add the flour. After that it’s just a matter of patience and a good recipe!
I think I’m going to make another batch of this pumpkin bread soon, but this time split the dough between bowls and a loaf. Why? I think it would be delicious with my Thyme and Cider Vinegar Onion Jam, which I have been dying to make again. Friday night project? Maybe!!!
This is a big weekend in the Lorimer Street Kitchen! Lots of cooking planned for Sunday (plus a bath for Oreo!) and on Saturday – I’m going wedding dress shopping! Make sure you are following me on Facebook, Twitter, Instagram and Pinterest for behind the scenes pics of the whole experience (what I love, what I hate, and absolutely silliness in white poofy dresses!) plus cooking extravaganza! Stay tuned!
- 1/2 cup Soy Milk
- 1/2 cup Water
- 2 tablespoons Apple Sauce
- 1/4 cup Brown Sugar
- 1 teaspoon Salt
- 1 envelope Fleischmann's® Active Dry Yeast
- 1/4 cup warm Water (100° to 110°F)
- 1 cup Canned Pumpkin
- 2-1/2 cups bread flour
- 2 to 2-1/2 cups whole wheat flour
- Heat soy milk, 1/2 cup water, apple sauce, sugar and salt until warm to the touch, but not hot. Dissolve yeast in 1/4 cup warm water in a large mixing bowl. Stir in milk mixture, pumpkin and 1 cup of each flour. Beat until smooth. Mix in remaining bread flour and enough whole wheat flour to make a soft dough.
- Turn dough onto lightly floured surface; knead until smooth and elastic about 6 to 8 minutes. Place in greased bowl; turn greased side up. Cover and let rise in a warm, draft-free place about 1-1/2 hours.
- Punch down dough. Divide into six portions (or for large serving bowls for dips,3 ) and form each into a flattened ball. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake at 400°F for 15 minutes.