So, when it came time for this month's Bread Baker's challenge, I was glad to see we had the option of using either pumpkin or pumpkin spice, as well as a combination of the two. I'm putting off buying any tins of the stuff until right before (Canadian) Thanksgiving, when I make pie for Dad - and I might not even need to do that since I still have some roasted pumpkin puree in the freezer from last year to use. However, I always have a full array in my spice cabinet (or cabinets - they spread over 4 shelves in 2 pantry units). Used judiciously, they perfectly accent the other rich flavours going on in this dense, hearty dough.
I started with a base of nutty kinako (toasted soy flour) and barley flour for flavour and texture, mixed with run-of-the-mill AP and vital wheat gluten for structure. To keep the works moist and soft, I poured in some local half-and-half cream and scooped in a helping of tangy Greek yogurt. Along with making the crumb supple and soft, the acidity helped break down some of the tougher fibrous bits, making for a more even-tasting crumb. A small amount of brown sugar and honey balanced out the combination, not to mention made for a gorgeous golden crust and easily toasted inner crumb. Now, I am a huge fan of raisins in my spice breads, so I wasn't shy here either. Kneading in a big handful of soft, plump raisins mixed with coarse turbinado sugar meant that each slice essentially contained little soft caramel jewels that popped sweetly with each bite.
The dough was not a high riser, and originally I though the loaf a failure. But one slice later and I was converted - this was not only delicious, but it was such a hit I've been asked to make it again and again.
Breads with Pumpkin/Pumpkin Spice:
- Almost Vegan Chocolate and Pumpkin Loaf Cake by Sizzling Tastebuds
- Brown Butter & Pumpkin Seed Scones by Food Above Gold
- Cinnamon Pumpkin Quick Bread by Food Lust People Love
- Cinnamon Spice Pumpkin Bread with Walnuts and a Trio of Frosting by Hezzi-D's Books and Cooks
- Hearty Whole Wheat Bread with Toasted Pumpkin Seeds by Karen's Kitchen Stories
- Italian Pumpkin Bread by Mayuri's Jikoni
- Lal Bhoplyachya Gharge by Sneha's Recipe
- Nutella Swirl Pumpkin Bread by Plated Cravings
- Pumpkin Bread with Cream Cheese Swirl by A Baker's House
- Pumpkin Cardamom Buns by Sara's Tasty Buds
- Pumpkin Chocolate Babka by House of Nash Eats
- Pumpkin Cornbread by Cindy's Recipes and Writings
- Pumpkin Dinner Rolls by A Day in the Life on the Farm
- Pumpkin Muffins with Cream Cheese Filling by Cook's Hideout
- Pumpkin Pepita Muffin Tops by A Salad For All Seasons
- Pumpkin Pie Stuffed Cinnamon Rolls by Kylee Cooks
- Pumpkin Raisin Scones by Palatable Pastime
- Pumpkin Ricotta Pull Apart Buns by Food Smart Mom
- Pumpkin Sour Cherry Sourdough Bread by A Shaggy Dough Story
- Pumpkin Spice Ale Soft Pretzels by Baking Sense
- Pumpkin Spice Raisin Bread with Kinako by What Smells So Good?
- Pumpkin Spice Swirl Quickbread by Baking in Pyjamas
- Multigrain Pumpkin Bread by Herbivore Cucina
- Two Tone Pumpkin Bread by Passion Kneaded
- Whole Wheat Pumpkin Sandwich Loaf by Gayathri's Cook Spot
- Yeasted Pumpkin Bread by Veena’s Vegnation
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
Pumpkin Spice Raisin Bread with Kinako
Makes 2 loaves of 18 slices each
2 cups flour
2 cups kinako (toasted soy flour)
1 cup barley flour
1 cup vital wheat gluten
1 tsp ground cardamom
½ tbsp Pumpkin Pie Spice
3 tbsp brown sugar
1 tsp salt
1 tbsp honey
1 ¼ cups warm half and half
½ cup warm water
1 cup non-fat Greek yogurt
1 tbsp instant yeast
1 cup raisins, soaked in hot water and drained
3 tbsp turbinado sugar
- In the bowl of a stand mixer fitted with the dough hook, combine the flours, gluten, spices, sugar, salt, honey, half and half, water, yogurt and yeast.
- Mix on low speed for 3 minutes, then let rest 5 minutes.
- Knead on medium speed for 10 minutes. Dough will be stiff but should not be too dry (like a bagel dough) - add sprinkles of water as necessary.
- Shape into a ball, place dough in a greased bowl, turning to coat.
- Cover and set in a warm place to allow the dough to rise until double in bulk (about 2 - 2 ½ hours.
- Knead in the raisins and turbinado sugar.
- Return to the bowl, cover and allow to rise again until doubled in bulk (about 2 hours).
- Divide dough in half and shape into loaves.
- Place loaves in greased bread pans (or on parchment-lined baking sheets), mist with oil, then cover and allow to rise for 1 hour on top of the oven while it heats.
- Bake at 350°F for 50-60 minutes (until 200°F in the centre).
- Turn out immediately onto a wire rack to cool.
Total Fat: 1.2 g
Cholesterol: 3.6 mg
Sodium: 74.0 mg
Total Carbs: 17.5 g
Dietary Fiber: 2.1 g
Protein: 7.4 g