Pumpkin Spice Bread

This Savory Ginger Pumpkin Spice Bread is soft and yeasty with a wonderful crumb and aroma. Make room for it on your Thanksgiving table. It's a bread lover's dream come true!

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I've actually made this bread three times in the past month. Each time I tried to do something a little different with its appearance.

However, what I've learned is that sometimes you don't need fancy, you just need flavorful, which is what this Savory Ginger Pumpkin Spice Bread is all about.

As this bread bakes, you'll be blown away by its yeasty, spicy aroma from the ginger and the allspice. A little goes a long way with these two spices but you'll definitely notice their distinct flavors.

I found the original recipe for this bread in a copy of a King Arthur Flour catalog, and then I adapted the heck out of it...I incorporated whole wheat flour, quick-cooking oats, the aforementioned allspice, black pepper, brown sugar, and olive oil.

I also omitted the raisins but please feel free to add them in if you like. This bread is amazingly customizable that way.

You can also add sunflower seeds or pepitas into the dough or on top before baking.

I added sunflower seeds into my bread dough the first time I made it. But when my son told me that he prefers his bread without crunch, I omitted them the second, and the third time I made it.

I, however, LOVE nuts in my bread so when I make it again you can bet your bottom dollar I'll be adding nuts of some sort. 🙂

Another thing you'll notice about the making of this yeast bread is that the preparation is quite different than other yeast bread you might be familiar with.

There is no warming of liquids or dissolving of yeast. It's basically a "dump recipe" which makes it a no-fail yeast bread for those of you who are intimidated by baking homemade bread.

The step-by-step photo instructions:

• In a large bowl, stir together the all-purpose flour, whole wheat flour, oatmeal, salt, pepper, ground ginger, allspice, brown sugar, and yeast.

• In a medium bowl, stir together the canned pumpkin puree, eggs, and melted butter.
• Using the dough hook, knead the pumpkin mixture into the flour until the dough forms a ball and comes away from the sides of the bowl.
• Turn the dough out and knead by hand for a few minutes.
• Place the dough into an oiled bowl, cover and allow it to rise until doubled in bulk.

• Turn the dough out and press into an approximate 9" x 14" rectangle.
• Roll the dough vertically and place (you may need to compact the dough with your hands to fit the pan) into a loaf pan that has been sprayed with olive oil spray.
• Allow the dough to rise until doubled.
• Bake in a preheated oven until golden and sounds hollow when tapped.

 

SAVORY GINGER PUMPKIN SPICE BREAD   {PRINT THIS RECIPE}
Yield: 1 loaf        Prep Time: 2½ hours (includes rise time)      Bake Time: 30 minutes

3 cups all-purpose flour
1 ½ cups whole wheat flour
⅔ cups quick-cooking oats
1 ½ teaspoon salt
¼ teaspoon black pepper
1 ½ teaspoon ground ginger
¼ teaspoon ground allspice
⅓ cup brown sugar
1 tablespoon dry yeast
1 can (15 ounces) pumpkin purée (not pumpkin pie mix)
2 large eggs
1 stick butter, melted (plus additional for brushing on the baked bread)
2 tablespoons olive oil
Optional add-ins:
raisins
sunflower seeds
pepitas

-In the bowl of a stand mixer (or a large bowl with a wooden spoon), stir together the flours, oats, salt, pepper, ginger, allspice, brown sugar and dry yeast.
-In a medium bowl, combine the pumpkin purée, 1 stick melted butter (cooled), olive oil and eggs.
-Using the dough hook (or a lot of elbow grease and a wooden spoon) add the pumpkin mixture into the flour mixture and knead until the dough comes together in a ball and is totally incorporated. **Note - if using add-ins, now is the time to knead them into the dough. Turn the dough out onto a lightly floured surface and knead by hand for approximately 2-3 minutes. *Note - the dough will be slightly sticky but smooth and elastic.
-Return the dough to an oiled bowl, and turn to coat. Cover the bowl and place in a warm, draft-free place until doubled in bulk (about 1 hour).
-Turn the risen dough out onto a lightly floured surface and pat it into an approximate 9" x 14" rectangle. Roll the dough vertically and place it seam side down into a loaf pan that has been sprayed with olive oil spray. *Note - you may need to compact the dough slightly with your hands to get it to fit snugly in the pan.
-Allow the loaf to rise for a second time in a warm, draft-free place until doubled in bulk (approximately 1 hour).
-Preheat oven to 375 degrees.
-Bake the loaf in a preheated oven for 30 minutes or until the loaf is golden brown and sounds hollow when tapped.
-While the loaf is still warm, brush the top with melted butter.
-Turn the loaf out onto a baking rack and cool completely.
-Serve and enjoy.

I wish I had some sliced bread photos to show you, but I decided to wrap this bread-like Fort Knox and keep it in the freezer to serve on our Thanksgiving table this year. We're having between 18-20 people for dinner this year so I'll take every little bit of early preparation help I can get 🙂