Pumpkin Bread

Posted on October 15 2014

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Promise last pumpkin recipe of the season.   But this is a favorite of my daughter-in-laws so whipped up a quick last minute batch for with our Thanksgiving Dinner.

This is a double batch mixing in the picture.That’s 20 cups of flour and oats as well as all the other ingredients.  Still turns out beautifully every time even with this amount of dough.

Accessories: Stainless bowl as well as flaker for oats
Quantity: 3 large loaves

Ingredients for single batch:

  • 5 cups of white flour
  • 3 cups of whole wheat flour
  • 2 cups of steel cut oats or fresh flaked
  • 2/3 cup brown sugar
  • 2 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1 tbsp. instant yeast
  • 1 tsp sugar
  • 1 1/2 cup warm water
  • 1 1/2 cup pumpkin puree (fresh is best but precook)
  • 1/3 cup apple sauce
  • 1/3 cup canola oil
  • 2 eggs
  • 1 tsp cinnamon
  • 1/2 cup raisins (optional)

Add liquid ingredients to mixer and add salt, sugar and spices mix on low speed.  Slowly add the flour and after about 4 cups add the yeast.   Add remaining flour and oats.  Mix for 8 minutes at about 4 o’clock on the dial.  Allow to rise till double in bulk.   Knead again for about 3 minutes and divide into equal portions, shape into loaves and place in greased pans.  Allow to raise till double again and bake in 350 degree preheated oven approx. 50 minutes or till done.  Cool for 10 minutes and turn onto rack.  Enjoy warm or freezes well for later.

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