Pumpkin Egg Bread

Pumpkin season is in full swing and I love it. I am one of those pumpkin lovers that enjoys pumpkin every which way I can get it. I like it in pie, I like it in soup, and I like it both savory or sweet. And now, I found I like it as bread too, especially with cranberry jelly. YUM!

This bread is the fall, pumpkin version of Challah. Challah is a yeast bread that is enriched with eggs, similar to brioche. The biggest difference between the a challah bread dough and brioche dough is that brioche contains lot of butter while challah contains oil. Challah is a rich, traditional Jewish bread served on the Sabbath or to celebrate holidays. It is so good. I could easily eat the whole thing in one setting, but I have to pace myself.

Pumpkin Egg Bread

2 1/4 ts dry active yeast (or 1 package)

3 TBSP warm water

1/2 cup canned pumpkin

1 egg

2 TBSP brown sugar

2 TBSP softened butter

1 tsp pumpkin pie spice

1/2 tsp salt

2-2 1/2 cups flour

egg wash

Dissolve the yeast in he water.

In a separate, larger bowl, combine the pumpkin, egg, brown sugar, butter, pumpkin pie spice, salt and the yeast mixture along with 1 cup of the flour. Mix together just until everything is blended together and forms into a soft dough.

Add in as much of the remaining flour as the dough can hold without making the dough to stiff. You want this to be a very soft dough. Knead the dough on a lightly floured surface for 6-8 minutes. Coat a large bowl and the dough with olive oil. Cover and let set to rise for about 1 hour or until the dough doubles in size.

Once the dough is ready, divide it into three equal pieces and roll into a long roll, about 16 inches long. Then braid the dough ropes together, pinching the ends together and fold them under to seal it.

Cover and let rise again for about 45-60 minutes. or until the dough has doubled again.

Preheat the oven to 350* F or 180* C.

Brush the dough braid with an eggwash and bake for 20-25 minutes or until golden brown. Once the bread was done, I brushed it with melted butter as soon as it came out of the oven to give it a little extra flavor and richness.

I discovered a delicious cranberry jelly that goes perfectly with this bread. I think pumpkin bread and cranberry jelly is one of those partnerships like peanut butter & jelly. They are just a perfect match and each other very well.

Enjoy the season. Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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