Ingredients
Scale
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- 1 ¼ cups warm water (110°F)
- 1 ½ tsp salt
- 2 tbsp sugar
- 2 tbsp unsalted butter, melted
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp pumpkin spice (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix warm water, sugar, and yeast; let sit for about 5 minutes until frothy.
- Stir in salt, melted butter, pumpkin puree, and eggs until well combined.
- Gradually add flour while mixing until a sticky dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth.
- Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm area until doubled in size (about 1 hour).
- Punch down the dough and divide it into equal portions (8-10). Shape each into round balls and pinch the tops to create a pumpkin shape.
- Place on the prepared baking sheet; optionally brush with egg wash for shine. Bake for 20-25 minutes until golden brown.
Notes
- For added flavor, consider using whole wheat flour or incorporating herbs like rosemary.
- Store leftovers in an airtight container at room temperature for up to three days; reheat in the oven at 350°F for about 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl (85g)
- Calories: 220
- Sugar: 2g
- Sodium: 290mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg