Pumpkin-Jalapeno Bread

By weshook
December 5, 2015
0 Comments


Author Notes: I bought a pie pumpkin at the grocery store around Halloween, and after I roasted it I wanted to make a bread with it that wasn't as sweet as the usual quick bread and that had a little spice. The first time I made it I had a jalapeno that had ripened on my counter and turned red--it added pretty flecks to the sliced bread. The second time, I didn't have the jalapeno, but I had some roasted poblano chile and roasted Hatch green chile, while not as pretty, they added great flavor and spice. The second time, I also added sprouted pumpkin seeds. I have found that I really enjoy this slightly sweet and mildly spicy bread. I hope that you do too.weshook

Makes: 2 loaves

Ingredients

  • 1 2/3 cups water
  • 6 teaspoons yeast
  • 1/3 cup brown sugar or maple syrup
  • 1 1/4 cups pumpkin puree
  • 1 1/2 teaspoons salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1-2 large jalapenos, minced (1 for mild, 2 for spicier)
  • 1/3 cup olive oil
  • 2 cups whole wheat flour
  • 3 cups unbleached all-purpose flour, more as needed
  • 1/2 cup pumpkin seeds, optional

Directions

  1. In a large bowl, combine the water, yeast and sugar/maple syrup. Stir until the yeast is dissolved. Let stand a few minutes to let the yeast get started.
  2. Stir in the pumpkin, salt, cinnamon, black pepper, jalapenos, and olive oil. Add the whole wheat flour and stir until well-mixed.
  3. Add the all-purpose flour a little at a time until you can't stir it anymore. Turn it out onto a well-floured surface and knead about five minutes, adding flour as needed.
  4. Clean the bowl and oil it with a bit of olive oil. Place the dough in the bowl and turn the dough over to oil all the sides. Cover with a clean towel or plastic wrap and place in a warm place to rise until almost doubled, about 1 hour.
  5. Grease two loaf pans. Punch the dough down. Divide the dough in half and form each half into a loaf and placing seam side down in a loaf pan. Cover again with the clean towel and place in a warm place to rise until almost doubled, about 1 hour.
  6. Preheat the oven to 375 degrees. Bake the loaves for 35-45 minutes, until they sounds hollow when tapped. Turn out onto a rack to cool before slicing.

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