Pumpkin Raisin Yeast Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Yeast Bread
Serves: 1 large laof
Ingredients
  • 1 cup milk
  • ½ cup dark raisins
  • 1 cup fresh or canned cooked pumpkin
  • ¼ cup honey
  • 1 egg
  • 1 packet fast acting yeast
  • 4 cups bread flour, divided
  • 1 & ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon salt
Instructions
  1. Very generously butter a 10 cup or larger bundt pan, and sprinkle liberally with raw or coarse sugar, tilting pan all around to coat evenly, tapping out any excess - set aside.
  2. Heat the milk in a sauce pan, or in the microwave, until just under a simmer - small bubbles will be visible around the edge.
  3. Remove from the heat, stir in the raisins and let sit for about 20 minutes to soften them.
  4. In a large mixing bowl or the bowl of a stand mixer, beat together the pumpkin, honey and egg,
  5. Beat in the raising mixture and the yeast.
  6. Measure in 2 cups of the flour, the spices and the salt, and beat until very well incorporated.
  7. If using a stand mixer, switch to the kneading hook.
  8. Mix in the last two cups of flour, ½ cup at a time, allowing it become fully incorporated before the next addition.
  9. If mixing by hand, mix for a couple minutes, until you have a fairly smooth batter - in a stand mixer this will take about a minute.
  10. Leave the dough right in the bowl, remove the dough hook, and cover with an oiled piece of plastic wrap, pressing on the surface of the dough.
  11. Allow to raise for 1 hour.
  12. Use a couple of soup spoons, or rubber scrapers to distribute the dough around the pan evenly - just doing this will deflate it enough for the second rise.
  13. Wet your fingers, and smooth over the top of the dough. Give it a few firm taps on the counter to eliminate air pockets.
  14. Allow it to rise for about another hour, or until it is doubled in size.
  15. Preheat the oven to 350º.
  16. Bake for about 45 to 50 minutes, until the top is very nicely browned, and it sounds hollow when tapped. The internal temperature [my favorite way to test bread for doneness] should be 195º-200º.
  17. Remove from the oven and allow it to cool for 5-10 minutes in the pan. Loosen the edges gently with a table knife, and remove from the pan. Cool further on a wire rack.
  18. Great toasted, with cinnamon honey butter [4 tablespoon soft butter, 1 tablespoon honey, ¼ teaspoon ground cinnamon - stir to blend], and it makes pretty amazing french toast a few days later. Once completely cool, wrap leftovers tightly, and refrigerate if keeping more than a few days. freezes quite well.
Recipe by The Creekside Cook at http://thecreeksidecook.com/pumpkin-raisin-yeast-bread/