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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.

Ingredients

  1. 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

Instructions

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

  1. Mix Wet Ingredients: In a large bowl, mix pumpkin puree and olive oil.
  2. Mix Dry Ingredients: In another bowl, whisk together whole wheat flour, bread flour, oats, sunflower seeds, flaxseeds, cinnamon, nutmeg, and salt.
  3. Combine All: Add yeast mixture and dry ingredients to the pumpkin mixture. Stir until a dough forms.
  4. Knead Dough: Knead on a floured surface for 8-10 minutes until smooth and elastic.
  5. 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.
  6. 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.
  7. Bake: Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and hollow sounding when tapped.
  8. Cool and Serve: Remove from pan and cool on a wire rack before slicing.

Notes

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

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-multigrain-bread/