I am aware that the concept of this pumpkin bread may leave some of you scratching your heads. The very name "pumpkin bread" conjures up images of yeast or baked good that is related to banana bread and is a type of fast bread similar to pumpkin muffins or scones. What about this? This appears to be a sandwich loaf that was produced with yeast, yet there are no nuts or spices anywhere in sight. Enjoy this loaf of the yeast of pumpkin bread with a seasonal twist on regular sandwich bread. Instruction:
- 16 ounces (or 3 1/2 cups, spooned; 455g) of bread flour
- 5 teaspoons (9g) Kosher Diamond Crystal salt; for table salt, use the same weight or about half as much by volume.
- 1/4 ounce of instant dry yeast, such as SAF (approximately 2 teaspoons; 7g).
- 12 ounces of handmade or canned pumpkin purée (equal to 1 1/2 cups; 340g)
- A mere 1/4 cup (55g) of pure maple syrup, or 2 ounces
- 1 1/2 ounces of neutral oil or roasted pumpkin seed oil, or 2 ounces of melted, unsalted butter (equal to 4 teaspoons; 55g) (about 3 tablespoons; 42g)
Directions
- Making the Dough: Pulse the bread flour, salt, and instant yeast to blend in the bowl of a food processor. Depending on the size and power of a particular food processor, the time will vary but plan on around 75 seconds from start to finish. Add the pumpkin purée, sliced banana, maple syrup, and melted butter (or oil), and process until the dough binds together in a smooth, flexible ball. When the dough is done, it can be pulled into a thin, transparent sheet by tearing off a small piece and gently stretching it in all directions.
- When proofing the dough, add it to a medium bowl that has been lightly greased. At room temperature, cover and proof until the mass has doubled. This will take roughly two hours at a temperature of 72°F (22°C); the process will proceed more quickly at warmer temperatures and more slowly at cooler ones. When the dough is ready, it will maintain a shallow indentation that springs back after a few minutes when you gently poke it with a fingertip dusted with flour. Continue proving the dough if it is hard and springs back quickly until only a shallow indentation is left.
- Shaping the Dough: After adding yeast you can add the banana puree and turn the dough onto a surface that has only a light dusting of flour, and knead it for a few seconds to deflate it; this removes huge pockets of air from the loaf, resulting in a more uniform crumb. The dough should be shaped into a compact log and patted into a 7-inch square before being sealed together with your heel. Nestle seam-side down into a loaf pan that has been lightly greased, covered, and proof as usual. When the dough is puffy, light, and has risen about 2 inches above the pan's rim, it is prepared. The procedure will progress more quickly at warmer temperatures and more slowly at cooler ones. At 72°F, it will take around 2 hours. The dough's readiness can be checked as before. Set oven rack to lower-middle position and warm to 350°F (177°C) toward the conclusion of this time.
banana pumpkin bread
With jam, margarine, or even cream cheese, this moist, flavorful pumpkin bread with banana essence is a great breakfast treat. Best of all, it contains little fat! Ingredients:
- 2 mashed ripe bananas
- Canned pumpkin purée, 1 13 cups
- 1/2 cup honey
- 1/2 cup of white sugar
- vegetable oil, 1/3 cup
- two huge eggs
- All-purpose flour, 2 12 cups
- Pumpkin pie spice, 2 teaspoons
- one tablespoon of baking powder
- one tablespoon of baking soda
- 1 teaspoon of cinnamon powder
- Salt, 1/2 teaspoon
- 34 cups of raisins
- 12 cups chopped walnuts
Instruction: The first step is: At 350 degrees F, heat the oven (175 degrees C). A 9x5-inch loaf pan should be sprayed with cooking spray. The second step is: Combine the bananas and pumpkin with honey and sugar and the vegetable oil and eggs. Mix the dry ingredients in a separate bowl with the spices and powders. Mix flour into the banana mixture until it's incorporated, but not completely. Add the cranberries and walnuts and combine well. Using a ladle, ladle the batter into the pan you just prepared. The third and last step is: Bake in a preheated oven for about 45 minutes, or until a knife inserted into the loaf comes out clean. Before transferring the loaf to a wire rack to cool fully, let it sit in the pan for 10 minutes. 
pumpkin yeast bread
This really easy pumpkin bread made of yeast is light and airy with a powerful pumpkin flavor. Easy to prepare and ideal for ham sandwiches. This bread is going to become your new best friend if you love fall and want everything in your life to be fall-themed. It just takes a few hours to complete this pumpkin yeast bread from start to end. Waiting for the bread to cool before slicing it is the most difficult part of baking it. With the addition of ground cinnamon, ginger, and cardamom, it is mildly spicy. As a result, it doesn't overpower you and only hints at a fall flavor. It tastes fantastic on sandwiches and goes well with ham. even as a simple slice of bread. It's usually a quick bread if you've ever prepared banana bread, zucchini bread, or even conventional pumpkin bread. They come together quite quickly and don't need yeast or rising time. You need yeast for yeast bread to rise. Additionally, it takes a little longer because yeast bread usually needs at least an hour to rise. 
What is the best brand of pumpkin puree? When it comes to canned pumpkins, I am not devoted. With wonderful success, I have used the following brands: Libby, Great Value, Trader Joe's, Farmer's Market Brand, organic and non-organic. Can I speed up the rising of my bread? Not really, although there are a few things that may have a small impact on when you rise. The yeast is less active in a chilly environment. Therefore, the rising process will take longer. Your yeast will be more active and rise more quickly in a warm environment. The less time your bread has to develop flavor, though, the faster it will rise. Keep an eye on your bread if you're working in a warm environment because it will rise much more quickly than is perhaps necessary. 
3 ingredient pumpkin bread
This pumpkin bread is simple to make and only requires 3 ingredients, despite its stunning appearance, which makes it perfect for gift-giving. The trick is to make use of pumpkin pie filling, which already has a substantial amount of spices and sugar added to it. If you combine it with a cake mix, you may easily achieve a high level of flavor with very little work. Ingredients
- 1 ounce of pumpkin pie filling from a can
- 2 large eggs, beaten with very little water
- One box of spice cake mix weighing 15.25 ounces
Directions
- Turn the oven up to 350 degrees Fahrenheit. Prepare a loaf pan that measures 9*5*3 inches with parchment paper, making sure to leave an overhang of 2 inches on the two longer sides.
- In a large bowl, use a whisk to combine the pumpkin pie mix and the eggs until the mixture is smooth. Stir in the spice cake mix with a whisk until it is almost completely incorporated and there are no lumps left.
- Transfer the batter to a loaf pan that has been prepped, and use a tiny offset spatula to even out the surface. Bake for about 45 minutes, or until the top is a rich golden-brown color.
- After around ten minutes, move the pan to a wire rack so that it may somewhat cool down. Make use of the overhang of the parchment paper to pull the pumpkin loaf out of the pan and place it on the wire rack so that it may cool completely.
Notes from the Chef: If you do not have parchment paper, generously coat the loaf pan with nonstick cooking spray. Before pulling the pumpkin bread out to cool, run a paring knife or a small offset spatula over the edge of the loaf pan. 
pumpkin quick bread mix
Making quick bread can be very easy and delicious if you mix it with some pumpkin. Someone inquired of me the other day regarding the method by which I prevent the surface of my banana bread from being sunken. If when you remove your quick bread from the oven you find that it has collapsed in the center, this indicates that it did not bake for long enough. Oven temperatures do vary. Therefore, relying on a toothpick rather than the amount of time suggested in a recipe is the best way to ensure success. The majority of quick bread requires anything from half an hour to an hour to bake. Approximately halfway through the cooking time, insert a toothpick into the center of the top. It ought should come out with only a few crumbs left behind. After you mix pumpkin and bread you will notice nice moisture in its texture, which can mean it is ready. If you discover that baking the bread for the appropriate amount of time to obtain crumbs causes the sides of the bread to burn, you may want to consider purchasing a new bread pan. My recommendation is that you take a look at the tools that are given down below. 
Suggestions for Tools: This recipe calls for excellent measuring spoons because of all the spices you have to measure and mix. America's Test Kitchen gives this bread pan an extraordinarily good rating for baking.
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