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Divinely pumpkin-y & subtly sweet, this spiced pumpkin bread calls for little more than a pat butter and a cozy blanket with a fire on a crisp morning!
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Spiced Pumpkin Bread

Divinely pumpkin-y, spicy and subtly sweet, this spiced pumpkin bread calls for little more that a pat of good butter, and a blanket in front of the fire on a cold crisp morning! Makes two loaves.
Servings: 2 loaves
Author: Devon Young

Ingredients

Sponge

  • 1 cup milk warm to about 110F
  • 2 teaspoons active rise yeast
  • 2 tablespoons dark brown sugar
  • 2 tablespoon flour

Dough

  • 10 oz pumpkin puree
  • 4 tablespoons butter melted
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon ground clove
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • ¾ cup dark brown sugar packed
  • 1 cup ground rolled oats
  • ½ cup whole grain blend or whole wheat flour
  • 4-5 cups bread flour

Streusel topping

  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/4 cup dark brown sugar packed
  • 1/4 cup sliced almonds optional
  • 3 tablespoons melted butter
  • 1 beaten egg

Instructions

  • Combine the first four ingredients in the bowl of stand mixer fitted with a dough hook, or in a large bowl if mixing by hand. Stir briefly to combine. Although to proof for 20 minutes until it smells yeast-y and starts to bubble.
  • Add pumpkin puree, melted butter, spices, salt and sugar, stirring to combine. Add rolled oats, whole grain/flour, and 2 cups of bread flour and mix/knead at low to medium speed until it is all incorporated. Add the remaining flour in increments until the dough pulls away from sides of bowl and is somewhat dry and springy to the touch. Turn out dough onto a lightly floured surface and continue to knead for a about 3-5 minutes onto the dough is smooth and even.
  • Return to a greased bowl , cover with plastic wrap and although to rise in a warm spot until doubled in size, about 1.5 hours.
  • Meanwhile, make the streusel topping by combining the flour, oats, brown sugar, nuts and butter in the bowl of a food processer with a few pulses, until well combined.
  • After the dough has completed its first rise, turn out again onto a floured surface and shape into two loaves. Place into two well greased loaf pans, pressing the dough so that it fill to the edges. Brush with beaten egg. Firmly press the streusel topping into the top of each loaf. Don’t be afraid to use some force.
  • Loosely cover with plastic wrap and allow to rise until doubled, approximately 1-1.5 hours.
  • Preheat oven to 325 degrees F. When the oven is up to temperature place loaves on middle rack and bake for 30-35 minutes, until golden, fragrant and an internal read thermometer inserted into the center of a loaf reads about 200 degrees F.
  • Allow to cool and remove from pans. Wrap tightly if not eating immediately. Awww, who are we kidding – fresh baked pumpkin bread… where’s the butter.