Had to reblog this recipe for this wonderful pumpkin yeast bread that I made on the weekend, and waited until I cut it to blog about it. I am especially excited about this recipe because it turned out so great for me, and I can tell you , I have a lengthy history of making heavy duds when it comes to baking bread. I don’t know what it was, but I just couldn’t turn out anything resembling a big fluffy loaf of bread. And this coming from the daughter of a woman who quite frankly makes the best molasses raisin bread I have ever had.
Well, I was pleased to tell my mother yesterday that I think my bread baking genes finally kicked in. I give full credit to this recipe, but I also took extra care with the yeast temperature and such, which I think made a big difference. (also, after several tries with quick rise yeast, I have learned that this stuff doesn’t like me and refuses to work, so I’ve gone with traditional my past couple of tries). I was so happy with how this turned out that I stopped in the kitchen a couple of times to admire it (food nerd alert).
And after cutting a slice to taste it, I can attest to the fact that this loaf is not just a pretty face, but an awesome tasting bread. You might just toss your pumpkin quick bread recipes out the window after tasting this one. It has a wonderful soft texture and not overly sweet. The spice accents are perfect.