Pumpkin Raisin Yeast Bread

September 22, 2014 Baking, Recipes, Sweet Rolls, Yeast Breads, Yeast Breads - Loaves 20

Pumpkin Raisin Yeast Bread on The Creekside CookIt is getting to be that time of year.

You know – when there is pumpkin everything, everywhere you look!

I confess, I don’t really “get” pumpkin coffee drinks at all – I guess probably because I’m not particularly fond of sweet coffee, unless it also involves chocolate. But, pumpkin everything else, I am very much okay with.

Our own pumpkins did well this year – we have quite a nice number of lovely little pie pumpkins to use this fall. This bread is only the beginning.

I’m trying to get some potential holiday recipes up a little early this year, because that way we can all plan what to bake, serve, and most importantly – eat when we are hosting get-togethers over the next few months. I highly recommend this bread. Not only is it fantastic, but it’s also super easy to get made, with no kneading at all.

I like to soak the raisins for awhile, which also gets the milk to a good temperature for the yeast. I used bread flour, because it gives this bread plenty of structure without kneading, but regular flour is nearly as good.

A 10 cup or bigger bundt pan is really nice for this, but you can use whatever you prefer. It is too much dough for a single 9 x 5 loaf, but a 9 x 5 plus a couple of mini bread pans, an angel food cake pan or a big spring form pan will all work, with just a bit of adjustment on the baking time.Baking Pumpkin Raisin Yeast Bread on The Creekside Cook

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Pumpkin Raisin Yeast Bread
Author:
Recipe type: Yeast Bread
Serves: 1 large laof
Prep time: 
Cook time: 
Total time: 
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 350ΒΊ.
  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 195ΒΊ-200ΒΊ.
  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.

Β Pumpkin Raisin Yeast Bread on The Creekside CookYou will be able to satisfy quite a few people with one of these on the breakfast table. Find the recipe for Pumpkin Raisin Yeast Bread on The Creekside CookIt would make a pretty tasty midnight snack too!

20 thoughts on “Pumpkin Raisin Yeast Bread”

  9. Juliana
    September 26, 2014 at 8:26 pm

    Beautiful bread…and yes, I love the pumpkin in the dough and the raisins just add an extra nice taste to the bread…awesome crumb.
    Have a wonderful weekend Donalyn πŸ˜€

    Reply
  12. mjskit
    October 12, 2014 at 8:28 pm

    Most pumpkin breads I see are quick breads so I’m loving this yeast bread!! Slightly sweet and a little of those wonderful spices that complement pumpkin. Great recipe!

    Reply

  13. Pingback: How to Cook a Fresh Pumpkin - The Creekside Cook

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