Pumpkin Raisin Yeast Bread
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
1 10-inch bundt loaf
- Serves:
- 24
ingredients
- 1 cup milk
- 1⁄2 cup raisins
- 1 cup pumpkin puree
- 1⁄4 cup honey
- 1 egg
- 1 packet fast acting yeast
- 2 cups bread flour
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon salt
- 4 cups bread flour, divided
directions
- Heat milk to just under boiling. Add the raisins and allow to sit for an hour to allow the raisins to soften.
- In the bowl of a mixer, combine pumpkin, honey, and egg.
- Add milk, raisins, and yeast. Mix well.
- Add 2 cups flour and spices. Mix again.
- Add the other 2 cups of flour. Mix until incorporated, then mix on medium speed for another minute or so. (This can also be done with a strong wooden spoon - work those muscles!).
- Leave the batter in the bowl and allow to rise for an hour.
- Thoroughly grease a 10 cup bundt pan and sprinkle the surface with raw sugar. (you can also use 1 standard loaf pan plus two mini loaf pans, angel food cake pan, 10 inch springform pan).
- Stir the dough down, and distribute the dough evenly around the pan. Wet your fingers and smooth the top, using a bit of pressure to compress the dough and eliminate air pockets.
- Allow dough to rise in the pan until about doubled in size.
- Preheat oven to 350 degrees. Bake for 40-50 minutes (for the bundt pan). It should sound hallow when done. Let cool five minutes in pan, then loosen around the edges and invert it onto a cooling rack.
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