Rum Pumpkin Yeast Bread | thumb in plum

It's a windy, rainy weekend and I have some frustrations best relieved through the use of physical force. The equation that best solves my current situation is as follows, bad weather + frustration= bread. That's right warm, yummy bread with melted butter as the result of (maybe excessive) punching, kneading and folding a happy colored dough.

I adapted this recipe from one at the Kenan Cookbook to come up with a fun twist that combines the flavours that I associate with the holidays, pumpkin and alcohol. The flavours are present but not overpowering and the use of rum emulsion rather than the traditional pumpkin pie spice makes this bread a welcome relief to all the cinnamon bombs that litter the baked good come the holiday season.

Rum Pumpkin Yeast Bread Recipe
  • 3/4 cup canned pumpkin puree
  • 1/2 cup coconut milk
  • 1/4 c white sugar
  • 1 tbs coconut oil
  • 1 package rapid rise yeast
  • 1 tsp rum emulsion
  • 1 tsp salt
  • 1 egg
  • 4 cups all purpose flour (give or take)
  • oil for greasing the bowl and pan
For the glossy bread wash
  • 1 egg + 1 tbs milk beaten
  1. In a mixing bowl, stir yeast into coconut milk to bloom. Then add the egg, pumpkin, oil, white sugar. Beat in 2 cups of flour. Add remaining flour in increments, until you have a dough you can knead. Gradually add flour as you knead until you have a smooth, elastic dough 
  2. Let dough proof in a greased mixing bowl, covered, for 1 hour or until it has doubled in size
  3. Dump dough onto lightly floured work surface. Divide the dough in half and shape dough into 2 loaves, 1 loaf and small 12 dinner rolls, or 24 dinner rolls. Place dough in loaf pan or cookie sheet and let rise again. Cover and let rise for 45 minutes or till the dough has doubled 
  4. Preheat oven to 375F and place a baking dish filled with water on a rack beneath the middle one.
  5. Make your glossy bread wash by beating the egg and milk together. Lightly brush the wash over the top of the dough before placing in the oven
  6. Bake loaves for about 30 minutes and rolls about 20 or until the outside is browned and the inside sounds hollow when tapped 
  7. Remove from the oven and let cool on a flat surface or wire rack

If you are a fan of pumpkin check out some of my other pumpkin recipes- Pumpkin Butter, Gingerbread Eggnog Pumpkin Pie, and Supsquash Soup.

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