Savory Pumpkin Bread - Homemade Bread in under 3 hours
This recipe was inspired by the lovely Alexandra Cooks. For a while now we have been making her No-Knead Bread each week. Whether it’s sandwiches, honey and almond butter toast or egg on toast, her recipe(passed down from her mother) has been our go-to. One day my 3 year old and I were making her bread as we usually do and I was feeling ambitious. The fact that my 9 month old was still napping may have had something to do with it. Either way, we decided to experiment with some Pumpkin Puree, spices and fruits and were pleasantly surprised by the results. Our Savory Pumpkin Bread was born and we have it made again and again. This bread is too good not to make this holiday season or anytime really, but it would be the perfect sandwich bread for all that leftover turkey or a divine french toast. Eat your heart out!
Savory Pumpkin Bread - No-Knead
6 cups All Purpose Flour
1/2 tsp Ginger
1 tsp Pumpkin Pie Spice
1 pinch Anise
2 tsp Sea Salt
2 tsp Brown Sugar
2 cups Water
2 tsp Instant Yeast
1 Tbs Molasses
1/2 cup Pumpkin Puree (Not Pumpkin Pie Filling)
1/4 Dried Cranberries*
Whisk the flour, spices and salt in a bowl and set aside. In a separate bowl or using a stand mixer with the dough attachment, mix the remaining ingredients until just combined. Add in the flour mixture and stir until just combined. Let dough rest for 1.5 - 2 hours. Once the dough has doubled in size, transfer it to a buttered 9 by 5 inch loaf pan. Preheat the oven to 425F. Let the dough rest for another 20 minutes. Bake for 15 minutes at 425F, reduce heat to 375F and bake another 15 minutes. Cool for at least 10 minutes before slicing. Try it and let me know how you use it!