Last post I showed you how to harvest and process your fresh garden pumpkins. If you processed yours with me, you might be wondering what to make with all of that pumpkin puree.
There’s so many awesome things you can make with pumpkin, like pancakes, cake, muffins, and chili. In the interest of getting my super-picky-with-texture-issues child to eat some vegetables, we’re going to make bread.
Related: 25 Must Try Pumpkin Recipes
Back when my garden was flooded with zucchini, I made a recipe for Zucchini Sandwich Bread, and this is similar. If you like to experiment with bread like I do, you can safely substitute 1/2 of your water content in your favourite bread recipe with vegetable puree of your choice.
I was surprised that my dough wasn’t more orange, but happy, because then it has a better chance of being eaten!! I also used the pumpkin seeds from last post to add visual appeal and some crunch.
Related: Pumpkin Cheddar Biscuits
The bread turned out just the right texture for our family- light, but not so light that it falls apart when you spread butter on it.Pumpkin bread that isn't dessert! Get the recipe here.Click To Tweet
Mixer Friendly Pumpkin Bread
A pumpkin bread made for sandwiches, not dessert.
Mixer-Friendly Pumpkin Bread
1 cup pumpkin puree,
1 cup water,
1 Tbsp yeast,
5 cups flour,
1/4 cup oil,
1/2 Tsp salt,
Pumpkin seeds (optional).
Set out one cup of warm water and dissolve honey. Add yeast and let sit 10 minutes.
Add pumpkin puree, eggs and oil then stir. Add in salt and 2 cups flour, then mix with your dough hook. Keep adding in flour until your dough forms a ball. Usually 5 cups, but on this baking day it only took 4 1/2.
Grease a clean bowl, put in dough, cover with a clean towel, and set to rise in warm place. Once it has doubled (anywhere from an hour to 2 hours depending on the humidity that day), punch down and divide amongst two greased bread pans.
Poke holes with a fork. If you want to decorate with pumpkin seeds, this is the time to do it. Let rise until over the rim of the pan. Bake in a 350 degree oven for 30 minutes, or until golden brown and hollow sounding when knocked.
What’s your favourite pumpkin recipe?
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