At this time of year, pumpkin is king! You see it in your ice cream, cookies, cakes, soup, salad and even your coffee. One of our favorite pumpkin treats is pumpkin bread. While it’s delicious, I’m not talking about the pumpkin bread that reminds me a little of banana bread and is readily available in a certain chain coffee shop. I’m talking about this subtle, spiced, yeasted pumpkin bread recipe. When shaped into rolls, they’re perfect for Thanksgiving (especially if baked in one of our tear and shares, naturally) but I sometimes braid this bread like challah or even shape it like a rustic loaf. On its own, this is a fantastic vegan pumpkin bread recipe, but if you want to push it a little over the top, you can fill each roll with a bit of cream cheese for a tangy surprise.
Ok. Are you as psyched as I am? Let’s get baking. Get ready for your entire home to smell like heaven. Seriously. This pumpkin cream cheese bread recipe is BEYOND delicious, with or without the cream cheese. Made into a loaf, it’s heavenly for turkey sandwiches. . . especially those great Thanksgiving leftover sandwiches. Full disclosure: This recipe is loosely based on a recipe by King Arthur Flour. The proportions are theirs, the tweaks are all ours. Suggestions for making this recipe vegan are in italics.
- 2 tablespoons instant or active dry yeast
- 1/2 cup lukewarm milk (or orange juice)
- 2 large eggs (or just increase the pumpkin puree to 1 3/4 cups)
- 1 1/2 cups puréed pumpkin, either fresh or canned
- 2 tablespoons vegetable oil
- 6 1/2 cups Unbleached All-Purpose Flour
- 1/3 cup maple syrup
- 2 1/2 teaspoons salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- zest of 2 oranges, divided in half
- 1/2 lb cream cheese, softened
- 1 tsp sugar
- Ok, that may look like a ton of ingredients, but it’s easy, I promise. Even easier, this first step is only if you want cream cheese filled rolls. In a small bowl, combine the cream cheese, half the orange zest and the teaspoon of sugar. Just mix it together well, and when combined, transfer to saran wrap. Roll it into a snake (it’s like Kindergarten art class folks) about an inch thick and stash the whole thing in the fridge. You won’t need it for a while.
- In a large bowl (I seriously suggest breaking out our bread baking set or a Mason Cash bowl if you’ve got them) add the milk or oj, checking that it’s not too hot – should be just around body temperature or a little higher. Add in the maple syrup and the yeast and stir well to combine. Leave the mixture alone for 5 or so minutes. If you see it foaming, you’re good. If not, your yeast is dead and you should buy fresh and start over. You can’t make happy bread with sad yeast.
- Once you’ve double checked that your yeast is alive (see image above) It’s time to make that bread dough. Whisk the eggs (if using,) pumpkin puree, and vegetable oil into the yeast mixture until completely combined. Add the spices and orange zest (but not the salt.) It’ll look less than beautiful, but trust me, it all comes together in the end. Plus, it smells totally awesome, doesn’t it?
- At this point, add in about 4 cups of the flour, mixing with a spoon or your well-floured hands. When it’s combined, and probably still a hot mess, pour a generous amount of flour on a cutting board or counter top and turn the dough out.
- Flour your hands even more, then add the salt and about a cup of flour to the dough and begin kneading (here’s how.) If the dough begins to come together as a smooth, soft dough (it should still be sticky, but not too sticky to handle) then you’ve got enough flour. If not, add more, kneading between additions. Just don’t add more than the 6 1/2 cups the recipe calls for, or you’ll get a disappointingly dry dough. Once your dough is well kneaded (here’s one good way to check) place it in an oiled bowl. Cover with a lid (see bread baking set) or a damp cloth and let it rise in a warm place until its volume has doubled. It’ll take a little over an hour – the perfect time to re-watch your favorite episode of Game of Thrones. . . or whatever.
- Gently deflate the dough and turn it out onto a lightly oiled work surface. Break it in half and decide how you’re going to shape it. This recipe will either make two loaves, a loaf and a tear and share, or a large batch of rolls. Shape as desired. If you want to put that cream cheese mix from step one in the rolls, now is the perfect time. Simply divide the dough into rolls, flatten each roll, place a chunk of the cream cheese inside it (no larger than about 1″ x 1″ and shape the roll around the cheese, double-checking that it’s sealed well. If you’re skipping that step, just shape the bread. A bread form for loaves works, as does shaping a rustic round loaf, or even braiding it. If you’re doing rolls, I suggest baking them in a tear and share or casserole dish for crisp tops and super moist sides. Just place them about an inch apart.
- Once your bread is shaped, cover the pans and set it aside to rise until almost doubled in size. This will take between 35-45 minutes, so preheat the oven to 350 and use this time to wash the dishes. Unfortunately, this isn’t Beauty and the Beast. They’re not going to wash themselves.
- Bake the bread about 30-35 minutes (20 minutes for the rolls) until it sounds hollow when tapped, is nice and crusty on top, pulls away from the pan a little, and a digital thermometer inserted into the center registers about 190°F. At that point, let your bread cool. This will be the most difficult part. It’s going to smell absolutely amazing but you can’t touch it until it’s just a little warmer than room temperature or the whole loaf will fall apart, and that would be sad. Once it’s cool, enjoy. If you’re serving it to guests, make sure you grab a piece before serving – the whole loaf will be gone in a blink of an eye. It’s that good!
Well, friends. There you have it. An easy pumpkin bread recipe that you’ll find yourself totally addicted to. It’s the perfect thing to serve with a holiday meal, or to grab a thick, buttered slice of at 2 in the morning. It’s also super-delicious on a cheese plate with cheddar or brie! Enjoy! I know I did.