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
1 2/3 cups
brown sugar or maple syrup
1 1/4 cups
1 1/2 teaspoons
ground black pepper
large jalapenos, minced (1 for mild, 2 for spicier)
whole wheat flour
unbleached all-purpose flour, more as needed
pumpkin seeds, optional
In This Recipe
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.
Stir in the pumpkin, salt, cinnamon, black pepper, jalapenos, and olive oil. Add the whole wheat flour and stir until well-mixed.
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.
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.
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.
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.