Pumpkin Sandwich Bread

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This pumpkin sandwich bread is the perfect vehicle for all sorts of toppings. Enjoy it toasted with butter or jam. Use to it make a BLT or turkey sandwich. Once it becomes a little stale, give it a second life as a pumpkin French toast!

Yield: makes one 9x5-inch loaf and 13 mini sandwich rolls

Prep Time40

Cook Time35

Dough Rest1 30

Total Time2 45

Course: Bread

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

2 Tablespoon active dry yeast
½ cup warm water , 110℉
3 Tablespoon granulated sugar
2 large eggs , room temperature
1 ⅓ cup canned pumpkin puree
2 Tablespoons grape seed oil , or vegetable oil
1 ½ teaspoon molasses
6 cups all-purpose flour
2 teaspoon fine sea salt

Egg Wash:

1 large egg , room temp
1 teaspoon water
pinch fine sea salt
raw pumpkin seeds (pepitas) , as needed to top

Instructions

In the bowl of a stand mixer, whisk together yeast, warm water, and 1 teaspoon sugar. Allow to sit undisturbed for5-7 minutes. The mixture will bubble and smell like beer once the yeast has activated.
Whisk in eggs, remaining sugar, pumpkin puree, oil, and molasses. Mix until smooth and well combined.
In a large bowl, whisk together flour and salt. Set aside.
Attach dough hook to stand mixer. Add all of flour mixture to mixing bowl. Run mixer on low speed until dough begins to form. Increase speed to medium and knead for 3-5 minutes until dough is soft, smooth, and pulls away from the sides of mixing bowl.
Transfer dough to a large greased bowl. Cover with plastic wrap and let rise at room temperature for 60-70 minutes until doubled in volume.
Gently deflate risen dough. Divide dough into two equal parts.
To make bread loaf: Lightly flour work surface. Pat dough into a rectangle about 9x12-inches. Fold into thirds like a business letter. Place dough seam side down into a well greased (or parchment lined) 9 x 5-inch loaf pan. Cover with plastic wrap and let rest at room temperature for 30-40 minutes until dough has reached the top of loaf pan.
To make rolls: Lightly flour work surface. Divide dough into 13 equal parts. Keep dough covered while you work. Roll into 13 balls and place on parchment lined baking sheet (9x13-inch pan) or 12-inch round baking pan. Cover with plastic wrap and let rise at room temperature for 30-40 minutes until dough has puffed up and almost doubled in size.
Preheat oven to 350 degrees F.
To make egg wash: whisk together egg, water, and salt until well combined.
Lightly brush tops of dough with egg wash. Sprinkle pumpkin seeds on top. Bake bread loaf for 33-35 minutes until crust is golden brown and internal temperature of bread registers at least 190 degrees F. Bake rolls for 20-25 minutes until golden brown and internal temperature registers at least 190 degrees F.
Allow loaf to cool in pan for 3 minutes. Unmold and allow to cool to room temperature on wire rack before slicing. Rolls can be served warm or at room temperature.

Notes

Store cooled bread in an air-tight container for up to three days. For longer storage, wrap well and freeze.

Recipe adapted from King Arthur Flour Pumpkin Yeast Bread

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