I think that I just made my favorite easy pumpkin bread recipe after all! And it’s got everything I like: it is hearty, moist, savory, with just a tad of sugar in there… Excellent, just the way I like my homemade breads!
Are you a bread baker?
I’m not much of a baker myself. And you can take that literally. Cakes, cookies, breads. I haven’t really been into all that. But for some reason one day I came up with the idea to bake a funky kind of bread at home.
I can’t really remember where I got the idea from.
Maybe I saw it in a magazine, or on a TV cooking show perhaps. Anyway all at once I really wanted to try and bake some kind of bread at home. And as I was drafting the recipe in my head, that leftover chunk of pumpkin made its way in it as well.
Easy Pumpkin Bread Recipe
I also like the way you can pull the braid apart.
Anyway this pumpkin bread looked very good on my dinner table last night. Well, actually what was left of it.
I just couldn’t resist the urge to break off a little piece the minute this pumpkin bread braid came out of the oven. Spread it with a naughty bit of salted butter… Delicious.
You can also add raisins, chocolate chips or dried herbs to the pumpkin bread dough if you want to try out something different next time!
Do you love making bread?
Then also check out my Christmas bread!
Prepare The Dough
- ½ cup (homemade) pumpkin puree (125 g)
- 2 cups plain flour (250 g)
- 1 tsp active dry yeast
- ½ cup whole milk (120 ml), warm
- 1 ½ oz caster sugar (45 g)
- 2 oz unsalted butter (55 g), melted
- a handful pecan nuts coarsely chopped
- 1 medium egg
- ground cinnamon
- Pour half of the warm milk in a separate cup and add the active dry yeast.
- Whisk well and put it aside for 5 minutes to dissolve. In the meantime pour the rest of the warm milk in a small saucepan and add the butter.
- Place the pan over medium heat and let the butter melt in the milk. Keep it close to a simmer, don't boil it! Once the butter is fully melted, let it cool down a bit. Pour the flour in a clean blender and add the egg together with the caster sugar.
Blend quickly. Then pour in the warm milk and butter mixture and the milk and yeast mixture.
Blend into a smooth dough. Then add the pumpkin puree (I used freshly steamed pumpkin here). Season with a pinch salt, nutmeg and cinnamon.
- Pulse one last time until well combined. Transfer the dough onto a lightly floured surface and sprinkle with the coarsely chopped pecan nuts.
- Knead the dough for a couple of minutes and shape it into a ball. Place it in an greased bowl and cover with a clean and dry kitchen towel.
- Let the dough rise for 2 hours in a warm place until doubled in volume.
How To Bake Pumpkin Bread
So you have made that dough!
And let it raise enough. Well then it is time to prep it before it goes into the oven. Have you ever made a dough braid before? It’s not that difficult though, and it’s actually quite a fun thing to make!
Let me show you how.
- plain flour
- 1 egg yolk beaten
- Transfer the dough to a lightly floured surface and knead it for a minute. Then divide it into 3 even pieces and roll each of them into thin sausages.
- Fold the dough together on one side so it stays in one place while braiding.
- Then fold the dough from left to right over each other.
You should end up with a nice braid. Place it on a sheet of baking paper and brush with the beaten egg yolk.
- Bake the pumpkin braid in a preheated oven at 359°F (180°C) for 40 minutes until golden. Let the bread cool down fully before serving.