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Braided pumpkin bread
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Prep
2
hours
hrs
Cook Time
30
minutes
mins
Yield
3
loaves
Ingredients
2
tbsp
yeast
1
cup
warm water
1
tbsp
sugar
8
cups
flour (blend of white and while whole wheat flour works well)
½
cup
oil
1 ½
cup
warm water
¾
cup
sugar
1
tbsp
salt
1
cup
pumpkin puree
1
egg, for brushing
Pumpkin seeds, for topping
Instructions
Combine yeast, warm water and sugar in medium bowl. Stir, and allow to proof for 10 minutes.
Meanwhile, mix all remaining ingredients in a large bowl. Stir just until combined, and then add yeast mixture.
Knead until dough is smooth. If sticky, add more flour.
Cover and let rise for 30 minutes. Punch down, and let rise for another 30 minutes.
Line large baking sheet with parchment paper.
Divide dough into 6 pieces. Roll out two at a time into two evenly sized long ropes, and then twist the two ropes.
Wrap twisted ropes into a tight circle, pinch the end closed, and set onto baking sheet.
Repeat with remaining pieces of dough to yield 3 round braided loaves.
Allow to rise 30 minutes.
Preheat oven to 350° F. Beat egg and brush onto loaves, using two coats for an extra shiny touch. Sprinkle with pumpkin seeds.
Bake for 30 minutes. Cool on wire rack.