How To make Harvest Pumpkin Bread

Pumpkin Bread Rolls | Autumn Slow Living | Cottagecore

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Song Used????

Murky Shores by Martin Klem



Outfit from Littlewomenatelier on Etsy

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Pumpkin Dinner Rolls

Ingredients


10 g (3 tsp) fast action/instant yeast

160 ml (⅔ cup) milk (either dairy or unsweetened non-dairy is fine)

50 g (¼ cup) light brown soft sugar

240 g (1 cup) pumpkin puree not pumpkin pie filling

1 large egg

510 g (4 ¼ cups) Plain flour (all-purpose)

1 ¼ tsp salt

2 1/2 tsp pumpkin pie spice

80 g (⅓ cup) butter

2 Tbsp melted butter for brushing

sliced pecans for stalks (sliced lengthways)



Instructions

1.In the bowl of an electric stand mixer whisk together the yeast, ½ tsp of the brown sugar and ⅓ of the milk until the yeast has dissolved. Let rest for 5 - 10 minutes until foamy.


2.Whisk in the rest of the milk, the sugar, pumpkin puree and egg


3.Add the flour, salt and spices and stir to form a rough dough. Mix on a medium speed for a couple of minutes then gradually add the butter a tablespoon at a time, mixing well after each addition


4.Turn the mixer up to high and continue to mix for about 5 to 10 minutes until the dough is smooth and elastic and pulls away from the sides of the bowl cleanly. It should still be quite soft and sticky but should not be wet, if it is then you can add in a little more flour as needed


5.Transfer the dough to a large, lightly oiled bowl; cover and set aside to rise in a warm place until doubled in size, about 1-2 hours.


6.Knock back the risen dough and divide it into 12-15 even pieces (I made 12). Shape each one into a ball on a lightly floured surface. Line two baking sheets with baking parchment.


7.To shape the buns using scissors, oil your scissors (or a sharp knife) and make 8 cuts equally spaced around the ball of dough, leaving the centre uncut.


8.To shape the buns using string, take a long piece of string and find the halfway point. Place the half way point on top of the ball of dough and flip the whole thing over. Pull the two pieces of string together and cross them over to create a cross on the bottom of the ball. Flip it over again and do the same thing until the ball is divided into 8 equal pieces. Tie the string at the top and cut off any excess. Make sure that you don't pull the string too tight as the dough will expand a lot as it rises and in the oven


9.Place the shaped buns well spaced apart on the prepared trays. Cover loosely with oiled clingfilm and set aside to rise until puffy and the dough springs back slowly if you press it with a finger, about 45 minutes.


10.Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. If you are using the scissors shaping method then use the oiled end of a wooden spoon to make a deep hole in the centre of each bun. Bake the buns for about 20 minutes until golden and they sound hollow when tapped on the bottom.


11.Remove the buns from the oven and allow to cool for a couple of minutes then very carefully remove the string (if you used that shaping method). Brush the buns generously with melted butter and push a sliced pecan into the centre of each to make the stalk. Best served on the day they are made or heated up the next day; store in an airtight container.

I liked eating mine with pumpkin butter to amp up the pumpkin flavor. The rolls are lighty pumpkin flavored and not too sweet so they can be eating with dinner or topped with pumpkin butter for a dessert




#autumnrecipes #cottagecore #slowliving

HELLO SEPTEMBER! COZY FALL KITCHEN DECOR | HARVEST PUMPKIN LOAF

#pumpkinbread #autumn #september #budgetfriendly
Fall kitchen decor using what I have! Baking a harvest pumpkin loaf which is so moist and yummy!

Harvest Pumpkin Loaf
1 cup butter softened
2 cups sugar
4 eggs
3 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1 cup chocolate chops
1 1/2 cups canned pumpkin
1/2 cup pecans

Beat butter until smooth. Add sugar and eggs and combine. Mix dry ingredients together and add to butter mixture. Add in all other ingredients and combine. Pout batter into 2 loaf pans lined with parchment. Place pecans on top. Bake at 350 for 65 to 75 minutes. Put on wire rack to cool.

Harvest Pumpkin Loaf Video

Harvest Spice Bread | Sally's Baking Recipes

Harvest spice bread combines some of the best flavors of the fall season including apple, pumpkin, and cinnamon spice. This loaf is infinitely adaptable, freezes well, and can be made into muffins, too!

Get the full recipe:

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #harvestspicebread

• More of Sally's baking recipes:

How to Make Easy Pumpkin Bread | Allrecipes.com

Get the recipe@

In a pumpkin-bread mood? Watch how to whip up three tasty loaves of dense, spicy pumpkin bread. The recipe is simple, but the results are oh-so-tasty.

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Don't miss this pumpkin loaf bread! Soft, Moist, Full of Flavor!

Autumn is the harvest season for pumpkins. I used home plant butternut squash to make this delicious pumpkin bread. It has low water content and sweet taste. After being steamed and made into pumpkin puree, it is very suitable for bread dough and filling.

Ingredients: (450g toast tin, 20x10x10cm)

Pumpkin puree:
500g butternut squash
Steam until tender

Dough:
260g bread flour
10g fresh yeast (or 3g instant dry yeast)
180g pumpkin puree (please adjust based on the water content)
30g egg liquid
50g condensed millk
3g salt
25g butter

Filling:
150g pumpkin puree
12g condensed milk

Egg wash with full egg liquid

Preheat the oven to 180C /350F
Place the toast tin on lower rack and bake for about 35 minutes
Cover with alu foil when the surface colors

#pumpkinbread #bread #breadrecipe #pumpkin #pumpkinbreadrecipe #loafbread