Why You’ll Love This Recipe

Moist and Tender: Pumpkin adds moisture, keeping the bread soft and fresh.
Wholesome and Nutritious: Packed with whole grains and seeds for added fiber and protein.
Warm Flavor: Subtle spices and pumpkin create a comforting taste.
Versatile: Delicious plain, toasted, or with your favorite spreads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin puree (canned or fresh)
1/2 cup warm water (110°F/45°C)
2 teaspoons active dry yeast
2 tablespoons honey or maple syrup
1 cup whole wheat flour
1 cup bread flour
1/2 cup rolled oats
1/4 cup sunflower seeds
2 tablespoons flaxseeds
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 tablespoons olive oil

Directions

Activate Yeast: In a bowl, combine warm water, yeast, and honey. Let sit for 5-10 minutes until foamy.
Mix Wet Ingredients: In a large bowl, mix pumpkin puree and olive oil.
Mix Dry Ingredients: In another bowl, whisk together whole wheat flour, bread flour, oats, sunflower seeds, flaxseeds, cinnamon, nutmeg, and salt.
Combine All: Add yeast mixture and dry ingredients to the pumpkin mixture. Stir until a dough forms.
Knead Dough: Knead on a floured surface for 8-10 minutes until smooth and elastic.
First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
Shape and Second Rise: Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and let rise for another 30-45 minutes.
Bake: Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and hollow sounding when tapped.
Cool and Serve: Remove from pan and cool on a wire rack before slicing.

Servings and Timing

Servings: 12 slices
Preparation Time: 20 minutes
Rising Time: 1.5-2 hours
Baking Time: 35-40 minutes
Total Time: About 3 hours

Variations

Add Nuts: Mix in chopped walnuts or pecans for crunch.
Sweeten More: Add raisins or dried cranberries to the dough.
Spice It Up: Increase cinnamon or add ginger and cloves.
Gluten-Free Option: Use gluten-free flour blends and xanthan gum, adjusting liquids accordingly.

Storage/Reheating

Storage: Store bread in an airtight container or bread box at room temperature for up to 4 days.
Freezing: Slice and freeze bread in airtight bags for up to 3 months.
Reheating: Toast slices or warm in the oven before serving.

FAQs

Can I use canned pumpkin?

Yes, use plain canned pumpkin puree, not pumpkin pie filling.

Can I substitute spices?

Yes, adjust spices to your preference or omit if desired.

Is this bread vegan?

Yes, all ingredients are plant-based.

Can I use fresh pumpkin?

Yes, cook and puree fresh pumpkin before using.

How do I keep bread moist?

Store in airtight containers and avoid refrigeration.

Can I make rolls instead of a loaf?

Yes, shape dough into rolls and adjust baking time.

Can I make this bread gluten-free?

Use gluten-free flours and xanthan gum, adjusting liquids.

How do I store leftover bread?

Wrap in foil or store in a bread box at room temperature.

Can I add seeds on top?

Yes, sprinkle seeds or oats on top before baking.

Can I bake this in a bread machine?

Yes, use the whole wheat or multigrain setting.

Conclusion

Pumpkin Multigrain Bread is a moist, flavorful, and nutritious loaf perfect for seasonal baking or anytime you want a wholesome treat. Its comforting spices and hearty grains make it a delicious addition to your homemade bread collection.

Pumpkin Multigrain Bread

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Pumpkin Multigrain Bread is a moist, flavorful loaf that combines the natural sweetness and moisture of pumpkin with the wholesome goodness of multigrains and seeds. This bread is perfect for fall-inspired breakfasts, snacks, or anytime you crave a hearty, nutritious loaf with a hint of autumn spice.

Author: Laura
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: About 3 hours
Yield: 12 slices
Category: Bread
Method: Baking
Cuisine: Western
Diet: Vegetarian

Instructions

Activate Yeast: In a bowl, combine warm water, yeast, and honey. Let sit for 5-10 minutes until foamy.

Mix Wet Ingredients: In a large bowl, mix pumpkin puree and olive oil.
Mix Dry Ingredients: In another bowl, whisk together whole wheat flour, bread flour, oats, sunflower seeds, flaxseeds, cinnamon, nutmeg, and salt.
Combine All: Add yeast mixture and dry ingredients to the pumpkin mixture. Stir until a dough forms.
Knead Dough: Knead on a floured surface for 8-10 minutes until smooth and elastic.
First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
Shape and Second Rise: Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and let rise for another 30-45 minutes.
Bake: Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and hollow sounding when tapped.
Cool and Serve: Remove from pan and cool on a wire rack before slicing.

Notes

Mix in chopped walnuts or pecans for crunch.
Add raisins or dried cranberries for extra sweetness.
Increase cinnamon or add ginger and cloves to spice it up.
Use gluten-free flour blends and xanthan gum, adjusting liquids for gluten-free option.
Store bread in an airtight container or bread box at room temperature for up to 4 days.
Slice and freeze bread in airtight bags for up to 3 months.
Toast slices or warm in the oven before serving.
Sprinkle seeds or oats on top before baking for added texture.
Cook and puree fresh pumpkin if using fresh instead of canned.

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 5g
Sodium: 180mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg