Whole Wheat Pumpkin Yeast Bread

Whole Wheat Pumpkin Yeast Bread | Yeast Bread with Fresh Pumpkin Puree | How to make Savory Pumpkin Yeast Bread Loaf

Whole Wheat Pumpkin Yeast Bread | Yeast Bread with Fresh Pumpkin Puree | How to make Savory Pumpkin Yeast Bread Loaf with step by step instructions.

Yeast Bread with Fresh Pumpkin Puree is what my fingers itched to make after a successful attempt at baking whole wheat beetroot buns and swirl bread loaf. Apologies for not posting them on the blog!!

These recipes with yeast will delight you –

Veggie Pizza,

Stuffed Buns

Cheese Za’ater Manakish

With the onset of Autumn season, also known as Fall in the western world, these quintessential pumpkins are in their full burst ready to be harvested. When so many pumpkins are in abundance, it makes it worthwhile to prepare recipes with this seasonal crop for Thanksgiving celebrations such as pumpkin pies, pumpkin bread, soups, muffins and so on.

So now I very well realize why the inner creepy crawler kept nudging me to try this Savory Pumpkin Yeast Bread.

The first bite of this warm bread is so amazing ! The flavors of the aromatic spices are mild and subtle, they cannot go unnoticed.

This Yeast Bread with Fresh Pumpkin Puree is prepared right from the scratch. Now that I have the leftover fresh pumpkin puree, there’s no stopping me from making pumpkin soup or pumpkin pancakes. 

What is Whole Wheat Pumpkin Yeast Bread

Whole Wheat Pumpkin Yeast Bread is a healthy and wholesome bread made from Whole wheat flour. This is a wholesome moist bread with the flavors of cinnamon, dried ginger powder, cloves, nutmeg and a bit of cardamom. Pumpkin bread is a common sight during Fall Thanksgiving celebrations.

Pumpkin bread is perfect to eat as it is or as a slice of toast with butter generously spread on it.

Ingredients for Pumpkin Bread

For Measurements refer to the RECIPE CARD further below

Whole wheat flour

Superfine Semolina– Semolina is optional. In case fine variety is not available, grind regular semolina.

Milk powder– Added to enhance suppleness and softness of the loaf.

Salt– Enhances taste of the bread

Yeast – use instant or dry active yeast

Sugar

Honey– Do not omit its use in whole wheat bread

Oil & butter– Use a tablespoon or two of olive oil while kneading the dough, apply butter on the warm pumpkin loaf bread and for greasing the baking tin

Pumpkin Puree – I used home made fresh pumpkin puree

Lukewarm Water (may slightly vary according to puree consistency)

Pumpkin Spice – Gives a subtle aromatic flavor to the pumpkin bread. Alternatively you could use a mix of  cinnamon, ginger, nutmeg and cardamom

Video Recipe : Whole Wheat Pumpkin Bread

If you have liked the video Whole Wheat Pumpkin Yeast Bread | Yeast Bread with Fresh Pumpkin Puree | How to make Savory Pumpkin Yeast Bread Loaf, do Subscribe to My Culinary Expressions YouTube Channel for more interesting videos.

How to make Savory Pumpkin Yeast Bread Loaf

(with images and step by step instructions)

Activating yeast

In a bowl take 100 ml lukewarm water. To this add sugar and instant yeast. Cover and let it rest until yeast is activated.

Making dough

Firstly, in a mixing bowl take whole wheat  flour, semolina, salt, milk powder, honey. Combine everything well.

Thereafter add pumpkin puree. Mix again.

To this add the activated yeast and mix well with hand.

Mix well till a smooth dough is formed. You may use water little at a time.

Then take the pumpkin dough on the counter and knead with clean hands.

Add oil in between and knead for a minute more.

First Proofing

Keep the dough in a greased bowl and cover with cling wrap. Let the dough rest till double in volume in a warm place. (Usually takes an hour in a warm oven that is switched OFF!)

Knocking out the air and Shaping Loaf

When the dough doubles in volume, take it onto a working surface and punch the dough ball.

On a floured surface roll out the dough according to the length of the loaf pan. Here the dough was rolled around 7”x10” (approximately)

Now very gently lift the side facing you and roll it into a tight cylinder and seal the dough on the edges.

Place this dough into the greased loaf pan. Cover with a greased cling wrap.

Second Proofing

Keep the pan of greased dough in warm place for second proofing till double in volume.

Baking the Pumpkin Loaf

When loaf dough doubles in volume, brush it with milk, sprinkle pumpkin seeds, melon seeds and place in a preheated oven to bake at 200 degrees Celsius for 35-40 minutes.

Cool and serve

Lastly, when the bread is baked, place the loaf on a wired rack and brush with butter.

After 2 hours of resting, slice the bread.

How to serve Yeasted Pumpkin Bread

Serve with butter, jam, dip garlic yogurt dip or hot carrot tomato soup

Tips to make Perfect Pumpkin Bread

Do not omit any of the ingredients mentioned.

Shape the dough into a tight loaf and seal the edges to prevent formation of air pockets.

While the baked loaf is resting , cover it light with a clean napkin.This prevents drying out.

You could add some seeds to the dough while shaping into a loaf.

Add the required quantity of water very gradually.

Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.

Recipe card

Whole Wheat Pumpkin Yeast Bread

Whole Wheat Pumpkin Yeast Bread is a healthy and wholesome bread made from Whole wheat flour and fresh pumpkin puree. This is a moist bread with the flavors of cinnamon, dried ginger powder, nutmeg and a bit of cardamom.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Proofing time at 2 stages 1 hour hr 40 minutes mins

Course Breakfast, Main Course

Cuisine American, Continental

Servings 4 people

Ingredients

  

• 200 gm whole wheat flour
• 100 gm superfine semolina
• 1 tbsp milk powder
• ½ tsp salt
• ½ tsp instant yeast
• ½ tsp sugar
• ½ tbsp honey
• 1-2 tbsp olive oil + ore for brushing
• 1/3 cup pumpkin puree
• 200 ml water may slightly vary according to puree consistency
• 2 tsp 5g pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg )

Instructions

 

Activating yeast

• In a bowl take 100 ml lukewarm warm water. To this add sugar and instant yeast. Cover and let it rest until yeast is activated.

Making dough

• Firstly, in a mixing bowl take whole wheat  flour, semolina, salt, milk powder, honey. Combine everything well.
• Thereafter add pumpkin puree. Mix again.
• To this add the activated yeast mixture and mix well with hand.
• Mix well till a smooth dough is formed. You may use water little at a time.
• Then take the pumpkin dough on the counter and knead by hand.
• Add oil in between and knead for a minute more.
• Knead well till dough is smooth
• Apply oil all over dough

First Proofing

• Keep the dough in a greased bowl and cover with cling wrap. Let the dough rest till double in volume in a warm place. (Usually it takes an hour in a warm oven that is switched OFF!)
• Knocking out the air and Shaping Loaf
• When the dough doubles in volume, take it onto a working surface and punch the dough ball.
• On a floured surface roll out the dough according to the length of the loaf pan. Here the dough was rolled around 7”x10” (approximately)
• Now very gently lift the side facing you and roll it into a tight cylinder and seal the dough on the edges.
• Roll out the dough. Start to form light loaf
• Shape into tight loaf
• Place this dough into the greased loaf pan. Cover with a greased cling wrap.

Second Proofing

• Keep the pan of greased dough in warm place for second proofing till double in volume.

Baking the Pumpkin Loaf

• When loaf dough doubles in volume, brush it with milk, sprinkle pumpkin seeds, melon seeds and place in a preheated oven to bake at 200 degrees Celsius for 35-40 minutes.

Cool and serve

• Lastly, when the bread is baked, place the loaf on a wired rack and brush with butter.
• After 2 hours of resting, slice the bread.

Notes

• Do not omit any of the ingredients mentioned.
• Shape the dough into a tight loaf and seal the edges to prevent formation of air pockets.
• While the baked loaf is resting , cover it light with a clean napkin.
• This prevents drying out.
• You could add some seeds to the dough while shaping into a loaf.
• Add the required quantity of water very gradually.

Keyword Fall Season Recipes, Homemade Pumpkin Bread, Pumpkin Bread, Pumpkin Bread for Halloween, Pumpkin Bread Loaf, Pumpkin Bread with Yeast

FAQ

What is difference between yeast bread and quick bread

Yeast bead is comparatively light and airy . Quick bread uses baking soda and baking powder and is quick to make.

Can I use canned pumpkin puree

Yes you can use readily available pumpkin puree.

You can follow me on Facebook, Pinterest, Twitter or Instagram

Pin for future reference