Pumpkin Sandwich Bread

I have pretty much fallen into a bread making rut.  I make the same basic recipe every time I make bread.  Now, don't get me wrong, my recipe is absolutely delicious, and it is our favorite.  It is super versatile and I frequently add different flavors, spices, sweeteners, and flours to change things up.  Today, however, something new was calling to me.  So, I decided to jump on the pumpkin bandwagon (I love pumpkin, but September 1st is a little early for me.  I'm still in Summer mode!).  This pumpkin sandwich bread is adapted from a King Arthur Flour recipe, and we love it.  It is soft and moist and flavorful, with a hint of warm cinnamon that doesn't overpower.  This recipe makes 2 loaves, so I made one as is, and added raisins and a cinnamon swirl to the second.  You can do both plain, both raisin cinnamon swirl, or one of each!  Either way, you will love this bread.

Pumpkin Sandwich Bread

1/2 cup warm water
2 Tablespoons yeast
2/3 cup warm water
1/4 cup dry milk powder
2 eggs
1/2 cup mashed potato flakes
1 can (15 ounces) pumpkin puree (or use homemade)
2 Tablespoons canola oil
1/2 cup brown sugar
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
6 cups all purpose flour
cinnamon (optional for creating a swirl)
raisins (optional)

Place the 1/2 cup warm water in a large bowl and sprinkle the yeast on top.  Let sit for a minute or two until the yeast softens and starts to get bubbly.  Add the remaining water, dry milk powder, eggs, mashed potato flakes, pumpkin puree, canola oil, brown sugar, salt, cinnamon, and cardamom, and stir until combined.  Add the flour and stir until the dough begins to come together.  When you can no longer stir it by hand, turn the dough out onto a lightly floured surface and knead until smooth and elastic, continuing to sprinkle flour on the work surface as needed.

Place the dough in large greased bowl, then turn the dough over to grease the top.  Cover the bowl with a towel or plastic wrap, and let the dough rise for about 1 hour, or until the dough has doubled in volume.  After the dough has risen, remove it from the bowl and place on a lightly greased or floured counter.  Divide the dough into two equal parts.  Form the dough into two loaves and place each in a lightly greased 9x5 inch loaf pan.  Or, to make one loaf a cinnamon swirl pumpkin bread, knead the desired amount of raisins (I used about 1/2 cup for one loaf) into one portion of the dough, then roll or pat the dough into a large rectangle.  Sprinkle the dough with cinnamon, then roll the dough like a cinnamon roll, tucking the ends under, and place the dough into the loaf pan.  

Preheat the oven to 375F.  Cover the loaves and let rise for 30 to 45 minutes, until the bread has risen over the top of the pan about an inch or two.  Bake the bread for about 20 to 25 minutes, or until the top is golden brown.  Remove the bread from the oven and immediately take the bread out of the loaf pans.  Cool the bread on a cooling rack.  Makes 2 loaves.  

Enjoy!  -Cardamommy