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Golden Raisin Pumpkin Bread

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“Posted by request. This recipe comes from a cookbook compiled by the Food Editors of the Farm Journal called "Homemade Breads". The recipe says this bread has a "faint pumpkin pie taste". Pre-time includes rising time.”
READY IN:
3hrs 35mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Scald milk; stir in pumpkin, shortening, sugar, salt and spices.
  2. Cool to luke warm.
  3. Sprinkle yeast on warm water; stir to dissolve.
  4. To the yeast, add 3 cups flour, the milk mixture, and eggs.
  5. Beat with electric mixer at medium speed for 2 minutes, scraping the bowl occasionally.
  6. Stir in raisins (if desired).
  7. Mix in enough remaining flour, a little at a time, first with a spoon and then with hands, to make a dough that leaves the sides of bowl.
  8. Turn onto lightly floured counter.
  9. Knead until smooth and elastic, 8-10 minutes.
  10. (This step could probably be done with a KitchenAid Mixer and a bread hook for several minutes).
  11. Place dough in a lightly greased bowl and turn over to grease top.
  12. Cover and let rise in warm place until doubled in size (about 1- 1 1/2 hours).
  13. Punch down.
  14. Turn out onto counter and divide dough in half.
  15. Shape in loafs and place in 2 greased 9X5X3-inch loaf pans.
  16. Brush tops of loaves with melted butter.
  17. Cover and let rise until almost doubled, about 50 minutes.
  18. Bake in a preheated oven at 375°F for about 35 minutes, or until bread tests done.

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