This lovely, lightly-spiced loaf is nutritious and delicious with lots of pumpkin goodness that adds flavour and keeps it moist for days!
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| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Passive Time | 2 hours - rising time |
| Servings |
large loaves
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Ingredients
- 3 flax "eggs" Combine three Tablespoons of ground flaxseed with 9 Tablespoons of warm water and let sit for a few minutes.
- 1/2 cup oat milk, or other unsweetened, unflavoured plant milk
- 1 1/2 cups pureed pumpkin
- 2 Tablespoons oil
- 2 Tablespoons active dry yeast If you use the instant/fast rising yeast, you can skip the first rising!
- 5 + cups unbleached flour or use bread flour
- 1/4 cup potato flour This adds a wonderful texture!
- 1/2 cup brown sugar
- 2 1/2 teaspoons salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- roasted pumpkin seeds Optional but very tasty and healthy!
Ingredients
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Instructions
- Make the flax eggs and set aside.
- Warm the milk in the microwave for a few seconds. It should feel quite warm, but not too hot.
- In a large mixing bowl with a kneading attachment, add the warm milk, the pumpkin, the flax eggs, and the oil. Mix to combine.
- In another bowl, stir together the dry ingredients. Add this mixture to liquids in the mixing bowl and knead until a smooth, soft dough forms. Add a little more flour as you are going to help the dough form a ball and pull away from the sides of the bowl. This will take about 10 minutes.
- (At this point, you could choose to put this dough, in a greased bowl, covered, into the fridge overnight and shape and bake it the next day.)
- Grease a bowl, cover and let rise for about an hour, or until double in size. ( If you are using instant yeast, you just have to let it sit for about ten minutes and then shape your loaves.)
- Once it is doubled, punch down and then shape the dough into two regular loaves, two large braided loaves, or some buns! Brush with a little plant milk or aquafaba, and sprinkle with some pumpkin seeds. If making buns, grease muffin pans and make a round, smooth ball of dough that about half fills the muffin pan. If using regular bread pans, be sure to grease them.
- Cover gently and allow bread to rise until almost double. While it is rising, heat oven to 350 degrees F.
- Bake the bread for about 30 minutes, or until a deep golden brown. Buns will cook much more quickly than the bread, about 15-20 minutes.
- Cool the bread on a rack. This bread keeps well, wrapped, at room temperature, for a few days and makes excellent toast. You could also wrap and freeze a cooled, fresh loaf for future enjoyment.
Recipe Notes
Have fun making a variety of shapes! They all taste great!
