Yield: 2 9 inch loaves


½ cup warm water
1½ tbsp. instant yeast
2/3 cup warm milk
2 large eggs
1½ cups pumpkin puree
2 tbsp. vegetable oil
½ cup brown sugar
2 tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
Dash of ground cloves
6½ cups bread flour (approximately)

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  • step 1: HideShow Images

    In the bowl of an electric mixer fitted with the paddle attachment, combine the warm water and yeast.  Add in the milk, eggs, pumpkin, oil, brown sugar, salt, and spices.  Mix briefly to combine.  Add 4 cups of the bread flour to the bowl, and mix until a sticky dough has formed.  Switch to the dough hook.  With the mixer on low speed, gradually add the remaining flour until you have a dough that is smooth and elastic, and not sticky.  Transfer the dough to a well-oiled bowl, turning once to coat the dough.  Cover the bowl with a damp kitchen towel and let the dough rise until doubled in bulk, about 1 hour.

  • step 2: HideShow Images

    Turn the dough out onto a lightly floured work surface.  Divide in half.  Press each pieces into a rectangle about 1 inch thick and no longer than 9 inches long.  With the long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself.  Turn the loaf seam-side up and pinch the seam closed.  Place the loaves in two well-oiled 9 x 5-inch loaf pans and press down gently so the dough touches all four sides of the pan.  Cover with a towel and let rise until almost doubled, about 45 minutes.

  • step 3: HideShow Images

    Preheat the oven to 375° F.  Bake the loaves for about 30 minutes, or until an instant-read thermometer inserted into the loaf reads 190° F.  Transfer to a wire rack and let cool.