Partial Ingredients

Everyday Style & Recipes. Est. 2010

Cinnamon Raisin Pumpkin Bread

by

I really liked how my pumpkin quick breads turned out so I wanted to try out a yeast based pumpkin bread for good measure! Yeast breads do take a little bit longer so these kinds of recipes end up being good weekend projects. I decided to combine the flavor of pumpkin bread with the ingredients of cinnamon raisin bread. The joining of these two were really tasty! Since this recipe yields 2 loaves I decided to try out 2 ways of baking them. With one loaf I baked it free form and the other I baked in a loaf pan. The photo below features the free form loaf and I have to say I just like the shape and texture of it better than the pan loaf. The combination of the spices, raisin and pumpkin flavor were really delicious! It was really good toasted with a little maple butter spread on top.



Cinnamon Raisin Pumpkin Bread
(makes 2 loaves)
Printable Version

Ingredients:

  • 1/2 cup warm water
  • 1 packet highly active instant yeast
  • 2/3 cup warm milk (I used 2 %)
  • 2 eggs
  • 1½ cups pumpkin puree
  • 2 tbsp. vegetable oil
  • ½ cup brown sugar
  • 2 tsp. salt
  • 1 tbsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp ground cloves
  • 6 1/2 cups bread flour
  • 2 cups raisins

Directions:

  1. In a large bowl, combine the warm water and yeast and stir.
  2. Add in the milk, eggs, pumpkin, oil, brown sugar, salt, and dry spices. Mix briefly to combine.
  3. Add 4 cups of the bread flour to the bowl, and mix until a sticky dough has formed.
  4. Gradually add the raisins and remaining flour and kneed until you have a dough that is smooth and elastic, about 6-8 minutes.
  5. Transfer the dough to a well-oiled bowl and flip the dough over to coat with oil.
  6. Cover the bowl with a kitchen towel and let the dough rise until doubled in size, about 1 hour.
  7. Gently deflate the dough in the bowl and turn out onto a lightly floured surface.
  8. Divide the dough in half and roll into 9 inch long cylinders.
  9. Turn the loaf seam-side up and pinch the seam closed. Place the loaves in two well-oiled 9 x 5-inch loaf pans (for free form baking, place on flat baking sheets lined with parchment paper).
  10. Cover with a towel and let rise until almost doubled, about 45 minutes.
  11. Spritz or brush the tops of the loaves with a little warm water.
  12. Preheat the oven to 375F. Bake the loaves for about 30 minutes, or until a thermometer inserted into the loaf reads 190F.  Remove from the oven and let cool on a rack.