Ingredients

The following ingredients have 32 Servings
  • 2 tablespoons instant yeast
  • 1/2 cup milk (lukewarm)
  • 1 large egg
  • 1-1/2 cups pureed pumpkin (fresh or canned)
  • 2 tablespoon vegetable oil
  • 6-1/2 cups Unbleached All-purpose flour
  • 1/2 cup brown sugar
  • 2-1/2 teaspoons salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom

Instruction

  • Combine all ingredients in a large bowl. Hand mix until dough holds together. Turn out onto a lightly floured surface and knead until smooth, approximately 8 minutes.
  • Place dough in a large lightly greased bowl. Cover with plastic wrap that has been lightly greased, and allow to rise for 60-75 minutes or until doubled.
  • Gently deflate, and turn out on to a lightly greased work surface. Divide in half.
  • Shape each half into a loaf and place into 9x5 inch loaf pans. Alternatively, shape half into a loaf and the other half into 12 to 16 rolls, which can be placed into two 8" greased round pans or into a 9"x13 pan. Or, make all dough into 24 to 32 rolls.
  • Preheat oven to 350°F. Cover the pans and allow to rise another 45 minutes, or until doubled.
  • Bake loaves 30-35 minutes or rolls 20 minutes, or until bread registers 190°F with an instant read thermometer.
  • Remove from the oven and turn out onto a baking rack. Cool completely.
  • Store completely cooled bread or rolls in well-wrapped plastic wrap at room temperature or freeze.