What'S In It Bread
A warmly spiced pumpkin bread with rich flavors of cinnamon, ginger, nutmeg, and cloves, perfect for fall gatherings or cozy mornings with a wholesome taste.
Ingredients
Instructions
- Soften the yeast in 1 cup warm water for 5 minutes.
- Mix all ingredients except the unbleached flour well.
- Add the unbleached flour and knead the dough on a floured surface, adding 1 to 2 cups more flour until smooth and elastic.
- Place the dough in a greased bowl and let it rise for about 2 hours.
- Punch down the dough, divide into 2 loaves, and place in greased pans.
- Let the loaves rise until doubled in size.
- Bake at 375°F (190°C) for 30 to 35 minutes until golden brown.
Tips & Substitutions
For a lighter texture, sift the wheat flour before adding it to the dough. You can substitute the margarine with unsalted butter for richer flavor. If you don’t have powdered milk, use liquid milk and reduce the water accordingly. Adding a tablespoon of honey can enhance the sweetness and moisture, making it similar to recipes for Potluck Bread Pudding.
Serving Suggestions
This bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a hot cup of spiced tea or coffee. Consider serving it alongside a fresh fruit salad or yogurt for a wholesome breakfast or snack. For a unique dessert experience, serve slices with Apricot-Cream Cheese Delite for a sweet finish.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to three months. To reheat, wrap in foil and place in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of What'S In It Bread contains roughly 430 calories, with 4g protein, 22g carbohydrates, and 37g fat. It is a good source of dietary fiber (14% of the Daily Value). Note that it is relatively high in sodium, at 625mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of pureed pumpkin?
Yes, you can use fresh pumpkin, but it needs to be cooked and thoroughly pureed first. Roasting the pumpkin enhances its natural sweetness and flavor. Make sure to drain any excess moisture to maintain the right consistency in your dough.
What if I don't have unbleached flour?
If unbleached flour is unavailable, you can use all-purpose flour instead. The texture may vary slightly, but it will still yield a delicious loaf. Alternatively, whole wheat flour can be used for a denser bread, adding extra fiber and nutrients.
How can I make this recipe vegan?
To make this recipe vegan, substitute the margarine with a plant-based butter alternative. You can also replace the powdered milk with a non-dairy milk powder or use an equal amount of almond or soy milk. The yeast and spices are already vegan, making this an easy modification.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).