Oatmeal Pumpkin Bread Recipe

Looking for an easy Oatmeal Pumpkin Bread recipe? Learn how to make Oatmeal Pumpkin Bread using healthy ingredients.


Submitted by blemmons

Makes 36 servings



From "Artisian Bread in Five Minutes a Day"

Recipe Ingredients for Oatmeal Pumpkin Bread

1 cups fresh pumpkin (pie size)
2 cups water (lukewarm)
1 1/2 tbsp yeast (granulated)
1 tbsp. Salt
5 tbsp unsalted butter, melted
1/3 cup honey
1/2 c. Rolled Oats
3/4 cup whole wheat flour
3/4 cup rye flour
4 cups unbleached all-purpose flour

Recipe Directions for Oatmeal Pumpkin Bread

  1. Preheat the oven to 350 degrees F. Split the pie pumpkin in half starting at the stem and place side down on lightly greased cookie sheet. Bake for 45 minutes. The pumpkin should be very soft all the way through when poked with a knife. Cool slightly before scooping out seeds.

  2. Scoop out the roasted flesh of the pumpkin and mash it with a fork or puree it in the food processor. Set aside 1 cup for the dough and use the rest in your favorite pie recipe.

  3. Mixing and storing the dough. Mix the yeast and salt with the water, melted butter, and honey in a 5-quart bowl, or a lidded (not airtight) food container.

  4. Mix in the oatmeal, pumpkin, and flours without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need wet hands to incorporate the last bit of flour.

  5. Cover (not airtight), and allow to rest at room temperatures until the dough rises and collapses (or flattens on the top), approximately 2 hours.

  6. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 9 days.

  7. On baking day, lightly grease a 9x5x3-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1 1/2-pound (cantalope sized) piece. Dust the surface with more flour and quickly shape it into a ball by stretching the surface dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.

  8. Twenty minuted before baking time, preheat the oven to 350 degress F, with an empty broiler tray for water on the other shelf that won't interfere with the rising bread.

  9. Place the loaf on the center rack of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for 45-50 minutes, or until deeply browned and firm.

  10. Allow to cool before slicing or eating.

Categories

Vegetables, Breads, American, Bake

Nutrition Facts
Serving Size 46.4g
Amount Per Serving
Calories
101
Calories from Fat
18
% Daily Value*
Total Fat
2.0g
3%
Saturated Fat
1.1g
6%
Trans Fat
0.0g
Cholesterol
4mg
1%
Sodium
207mg
9%
Potassium
68mg
2%
Total Carbohydrates
18.5g
6%
Dietary Fiber
1.5g
6%
Sugars
2.9g
Protein
2.5g
Vitamin A 22% Vitamin C 0%
Calcium 1% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • High in selenium
  • High in thiamin
  • Very high in vitamin A
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