Pumpkin Stuffing Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves of bread
Loaves of pumpkin bread with fresh sage, rosemary and thyme, perfect for stuffing or sandwiches.
  • 2/3 cup warm milk
  • 6 tablespoons butter
  • 2 eggs
  • 1 cup solid pack pumpkin
  • 2 packages instant yeast
  • 1/4 cup warm water - 100 - 115 degrees
  • 5 cups all purpose flour - may need a little more
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 10 - 12 large sage leaves
  • 3 sprigs of thyme
  • 1 stem of rosemary - about 4 inches long
  1. Chop the herbs and set aside.
  2. Melt the butter in the microwave. Add the milk and microwave for 15 seconds until milk is barely warm.
  3. Add 1 teaspoon of the sugar, yeast and warm water to a small bowl. Stir to combine and let set for 5 minutes until mixture is bubbly.
  4. Add the flour, sugar and salt to your work bowl. Give it a stir using a spoon or a dough hook to combine all.
  5. Beat the eggs in a separate bowl.
  6. Add the milk mixture, eggs, herbs and pumpkin to the flour mixture. Stir until the mixture is thoroughly combined. Knead the bread on a floured surface or use the dough hook and beat the dough at least 5 minutes. Dough should pull away from the sides of the bowl and become satiny.
  7. Cover the bowl and let dough rise until doubled. If you have time punch the dough down and let the dough rise a second time.
  8. Divide the dough in half and shape into loaves. Put loaves in a greased bread pan.
  9. Preheat oven to 350 degrees.
  10. Bake for about 40 minutes or until the loaves sound hollow when you tap on them.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2014/11/09/pumpkin-stuffing-bread/