It’s high time that there was a proper pumpkin bread! I’m not talking about the pseudo-cake/quick bread version that literally everyone has a version of. I’ve created real pumpkin bread– something that you can actually eat and not necessarily feel guilty about incorporating into as many meals as you’d wish.
This is an enriched dough, which yields a super-soft, but still sturdy slice, which is excellent for sandwiches, toast, tartines, French toast, etc. I hope you give it a chance with the spices added, as well. They’re light and aromatic, giving such a nice touch to your morning toast or grilled cheese.
Pumpkin Pain de Mie
This is the most divine soft sandwich bread imaginable. It's enriched with pumpkin puree and has a perfect hint of light spices, so it's still versatile no matter how you'd like to use it.
Servings: 12
Equipment
- 1 2-lb loaf pan
Ingredients
- 1 cup water
- 1 tablespoon yeast
- 1/4 cup granulated sugar
- 4 tablespoons butter softened
- 1 cup pumpkin puree homemade is fine as long as it is super smooth
- 1 teaspoon kosher salt
- 2 large eggs
- 6 cups all-purpose flour possible more, possibly less
- 1 tablespoon pumpkin spice blend optional
- 1/2 cup mini chocolate chips optional
Instructions
- In a small bowl, activate the yeast with warm water and sugar for approximately 10 minutes.
- In a separate bowl, whisk together butter, pumpkin puree, and eggs. Add the yeast mixture and mix until combined.
- Knead in 4 cups of flour, optional spices, and the salt. Add additional flour gradually until you have a dough that is cohesive but still slightly sticky to the touch. Add mini chocolate chips at this point if desired.
- Transfer dough to a greased bowl to proof for one hour. Debulk the dough and divide it into two greased 1-pound loaf pans or one greased 2-pound loaf pan. Allow to proof for 45 minutes.
- Brush top of loaf with egg wash before baking. Bake at 400°F for 30 minutes or until the bread has an internal temperature of 190°F.
