Pumpkin Yeast Bread Loaves
Description
Add the flavors of autumn to any fall or winter meal with this fluffy, savory pumpkin yeast bread packed with pumpkin, cardamom, and ginger.
Ingredients
•
2 (1/4 ounce) packages active dry yeast
•
1/2 cup warm water
•
1 cup canned pumpkin
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1 cup milk
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1/4 cup shortening
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1/4 cup white sugar
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2 teaspoons salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cardamom
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2 eggs
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6 1/2 cups all-purpose flour
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.
2
Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.
3
Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.
4
Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
5
Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
6
Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes.
7
Bake in the preheated oven until top and sides are brown, about 35 minutes.