Sometimes it’s just a good thing to jump on the pumpkin bandwagon. It’s the season, anyway, so why not? Pumpkin-based foods should be eaten all year long, though, not just during the fall months. This is an awesome pumpkin bread recipe. You can make this as a loaf, as described here, or as rolls. You can add the spices or not. This is great toasted with butter or peanut butter for breakfast or as a sandwich bread. Super easy, super flexible.
Makes 2 loaves or 2 dozen rolls
½ cup water
¼ cup brown sugar
2 ½ teaspoons yeast
2 tablespoon vegetable or coconut oil
2 cups canned or pureed pumpkin
3 cups Whole Wheat Flour
1 3/4 to 2 cups all-purpose flour
2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon cinnamon
Combine the water, sugar and yeast in the bowl of a stand mixer. Let sit for 10 minutes or until nice and foamy. Add the oil and pumpkin; mix well. Add the flour, salt and spices, starting with the lesser amounts of flour, continuing to mix until a smooth dough is achieved. Add more flour until the dough comes together. Mix and knead until the dough comes together, then touch lightly with your finger. If it's very sticky, add the remaining 1/4 cup of flour, a tablespoon at a time, until the dough is soft and smooth, but not sticky. Once it is smooth, take it out to a lightly floured counter, and knead briefly to smooth into a ball. Put it into a grease bowl, and cover with a plastic wrap or lid and set it aside to rise. Allow the dough a first rise of about 60 minutes. Punch the dough down, and let it rise again for about 35 or 40 minutes.
Punch the down down, and move it to a lightly floured surface. Time to shape it. You can either go classic load shape, or rolls. For making a loaf: Divide the dough in half. Shape each into a smooth longish loaf. Transfer to two greased 9" x 5" loaf pans and cover lightly with greased plastic wrap. If you’re making rolls, divide the dough into 24 pieces and shape each into a roll. Place the rolls on a lightly greased backing sheet.
Preheat your oven to 350°F. Let the dough about 45 – 50 minutes (center will be about an inch or so over the edge of the pan). Uncover and bake for 45 top 50 minutes. Rolls will bake about 30 to 35 minutes.
Remove from the oven and tilt out of the pan. Place on a rack to cool before slicing.