Ingredients
- 2 tbsp active dry yeast
- 1/2 cup lukewarm water
- 1/3 cup brown sugar
- 1 cup pumpkin puree
- 3 eggs
- 1/4 cup vegetable oil
- 1 tbsp salt
- 5 cups all-purpose or bread flour
Glaze
- 1 tsp honey
- 1 egg
Instructions
- In a large bowl, dissolve the yeast and brown sugar in warm water. Let it sit 10 minutes to proof.
- Add the oil, salt, pumpkin, and 2 cups of flour. Beat vigorously for a few minutes. Add additional flour, up to 5 cups, and blend well.
- Knead the dough on a floured surface for about seven minutes, adding a little additional flour to prevent the dough from sticking.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled. Takes about one to two hours.
- Punch down and knead lightly. Divide the dough and roll into two 12-inch long ropes, tapered at the ends. Coil each rope. Place them on an oiled cookie sheet. Cover with a lightweight towel and let rise until doubled. Takes about 45 minutes to one hour or more. Whisk together the glaze ingredients during this time.
- Preheat the oven to 375 degrees. Brush the tops of the loaves with the glaze. Bake about 30-45 minutes, or until loaves sound hollow when tapped.
Notes
Variations:
- To make fresh pumpkin purée, seed a small pumpkin, cut it into wedges. Roast at 400 degrees until very soft, about one hour. Puree in a food processor or blender.
A dash of ginger, nutmeg, cardamom, and cloves can be added to the dough in Step 2. - The dough can also be shaped into rolls or braided.
