Pumpkin Loaf 

An artisan style pumpkin bread. Not as pumpkin tasting as a quick bread, but will bring a smile and satisfied sigh in the fall!

~If you want to mix this by hand make 2 loaves. Stir in half the flour and all the other ingredients until it makes a smooth batter. Then stir in the rest of the flour to make the shaggy dough. Stretch and fold the dough in the bowl to achieve the shaggy dough.

~My starter is 'stiff' so add 1-2 oz more flour to adjust for a standard wet starter.
In bosch mixer combine:
32 oz warm water
26 oz pumpkin puree (mine is homemade from freezer).
4 oz molasses
8 oz starter
70 oz white artisan bread flour
2 T salt
2 t nutmeg
1 T cinnamon
1/2 t cloves
Knead into a shaggy dough. Rest 1 hour.

Knead in:
4 oz sunflower oil
1/2 to 1 t yeast, optional.

Knead until a smooth dough forms.

Turn out onto moist counter and stretch and fold until the dough is springy. It will remain sticky. Rest and fold as necessary.

Rise in 2 gal jar until doubled. Could be 4-6 hours.

Divide into 4 loaves - 36 oz each loaf.
Fold and tuck into tight rounds. Rise in dry floured cloth lined bowls 1 1/2 - 2 hours minutes until puffy.

OR divide into 6 loaves - 24 oz each loaf - rise in cereal bowls.

Turn out onto parchment squares and place on one large 2/3 size baking sheet. Spray well with water, wait 5 min and spray again. Score and bake with steam at convection bake 400* 40-50 minutes.

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