Fold the flours, cinnamon and salt into the wet ingredients.

Pumpkin bread dough recipe. Yeasted pumpkin bread enriched with eggs and butter. Use a spatula to cream them. Line an 8x4 loaf pan with parchment, then grease with cooking spray.

Or enhanced with chocolate chips and/or nuts. Web instructions preheat your oven to 350°f (176°c) and lightly grease a 9 x 5 loaf pan with butter or oil. In a large bowl, mix together the pumpkin, oil, sugar, and eggs.

Web how to make a pumpkin shaped bread loaf. This recipe calls for commercial yeast to do most of the heavy lifting — rather than being a natural leavener, starter provides tangy flavor and chewiness. Gently deflate the dough, and turn it out onto a lightly oiled work.

Homemade butter is the ultimate! 113 grams vegetable oil, 100 grams brown sugar, 100 grams granulated sugar, 1 egg, 113 grams sourdough discard, 226 grams pumpkin puree. 113 grams pumpkin puree, 226 grams water, 14 grams molasses, 90 grams active sourdough starter.

Cover and let it rise until doubled, about 60 to 75 minutes. Gently fold the dry ingredients into the wet ingredients a third at a time. Stir in the starter and vanilla.

Web make the dough: Fold the flour mixture into the wet mixture using a. Divide the batter evenly between the prepared pans.