Homemade Pumpkin Bread

🧂 Ingredients

• 2 cups all purpose flour

  (260 grams)
• 1 tablespoon granulated sugar
• 2 tablespoons brown sugar
• 1 teaspoon active dry yeast
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/4 cup pumpkin puree

  (60 grams)
• 1 large egg (room temperature)
• 1 tablespoon butter (softened)
• 1/2 teaspoon vanilla
• 1/4 cup milk (lukewarm (105F/40C, I use 2%)

  (60 grams)
• 1/4 cup chocolate chips or chopped bar (milk or dark chocolate)

  (45 grams)
• 1/4 teaspoon salt
• 1 large egg
• 1 tablespoon water
• 1-2 tablespoons cane sugar or coarse sugar for sprinkling

Instructions

• 1 In the standup mixer whisk together the flour, sugars, yeast, cinnamon and pie
  spice, make a well in the middle and add the pumpkin puree, egg, butter and
  vanilla, start to knead add the salt and the lukewarm milk a little at a time,
  continue to knead on medium speed (#2) for about 9 minutes, then add the chopped
  chocolate or chips and knead for another minute.
• 2 Move to a flat surface and form in to a ball, place in a lightly oiled bowl,
  turning the dough in the bowl to lightly cover with oil, cover with plastic wrap
  or a clean tea towel, let rise in a warm draft free area for 2-3 hours or until
  doubled in bulk.
• 3 Knead the dough a few times then form two ropes. Braid the ropes and place in a
  lightly greased and floured 9 inch (22cm) loaf pan. Cover and let rise in a warm
  draft free area for an hour.
• 4 Pre heat the oven to 350F (180 C).
• 5 Brush the loaf with egg wash (beat together the egg and water) and sprinkle with
  sugar. Bake for approximately 20-25. If the loaf is browning too much cover with
  foil and continue baking. Immediately move to a wire rack to cool. Enjoy!

Nutrition Info