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100% Whole Wheat Pumpkin Bread

 
100% Whole Wheat Pumpkin Bread
238

Pumpkin puree and evaporated milk make this bread moist and delicious. It's made with 100% whole wheat flour, but it doesn't look, feel and taste whole wheat at all. It comes out soft and fluffy in the inside, and golden-brown on the outside. The aroma from the oven during the baking makes your entire house smell like a good bakery.

Yield

12

servings

Prep

20

min

Cook

40

min

Ready

3

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

1 package yeast, active dry
1 tablespoon sugar
½ cup evaporated milk
canned, warmed, or more as needed
3 cups whole-wheat flour
1 teaspoon salt
1 ½ cups canne pumpkin purée
1 tablespoon pumpkin pie spice
1 large eggs

Directions

In a medium bowl, mix together yeast, sugar and warm mik.

Let stand for about 10 minutes until foamy.

Whisk in the pumpkin and egg until well blended.

Meanwhile in a large bowl with an electric dough kneader, whisk together the flour and salt until well combined.

Pour the liquid mixture into the flour mixture, mix with a wooden spatula until almost combined.

Turn on the dough kneader, and start to knead the dough until elastic and smooth, about 8 minuttes. (If there is not enough milk, add a bit more evaporated milk until the dough comes together.)

Turn the dough onto a lightly floured surface, and knead for another 2 to 3 minutes.

Coat the mixing bowl with the cooking spray or grease with oil.

Return the dough into the bowl, turn it over to ensure an even coating.

Cover with a clean kitchen towel and place in a warm and draft-free place.

Let the dough rise for 1 to 1 1 /2 hours until it doubles in volume.

Gently punch the dough down, and take the dough out of the bowl.

Gently press the dough into an oblong rectangle, about 1-inch thick and no wider than the length of the pan.

With long side of the dough facing you, roll firmly into a cylinder, pressing down to make sure that the dough sticks to itself.

Turn the dough seam side up and pinch it closed.

Place each cylinder of dough into one of the prepared loaf pans and press it gently so it touches all four sides of the pan.

Cover and let rise again until almost doubled in volume, 30 minutes to 1 hour, depending on how warm and humid your place is.

Preheat the oven to 375℉ (190℃).

Bake for about 40 minutes until the top is golden and brown; and when tapped, it sounds hollow.

Remove the loaf from the pan, and let cool in the pan on a wire rack for about 5 minutes.

Transfer the bread from the pan onto the rack.

Let cool completely before slicing.

Put in a zip-lock bag, and can be frozen for up to at least 1 month.

 

* not incl. in nutrient facts

Reviews

about 5 years

Definitely a 5-star bread.

Pumpkin puree and evaporated milk make this bread moist and delicious. It's made with 100% whole wheat flour, but it doesn't look, feel and taste whole wheat at all.

It comes out soft and fluffy in the inside, and golden-brown on the outside. The aroma from the oven during the baking makes your entire house smell like a good bakery.

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 13110% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 211mg 9%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 19%
Sugars g
Protein 11g
Vitamin A 96% Vitamin C 2%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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