Pumpkin Date Yeast Bread

About a month ago I made Hannah Kaminsky’s Cinnamon-Swirled Banana Sandwich Bread from her ecookbook entitled “Lunch Box Bites” (available for affordable purchase on her blog BitterSweet).  I was blown away by how wonderful this vegan yeast bread turned out: flavorful, soft, and light; the perfect vehicle for all varieties of nut butter! Peanut butter and banana sandwiches are one of my all-time favorite comfort foods, and this bread conveniently has the sweet banana flavor baked right into it.

I was so impressed by the outcome of the banana yeast bread that I brainstormed what other traditional quick breads could be adapted into a yeast version. Given my current preoccupation with pumpkin, making a pumpkin yeast bread seemed to be an appropriate venture. I used Hannah’s recipe as a starting point, and made the necessary substitutions and additions to create my own recipe for pumpkin date yeast bread.

The aroma of the freshly baked bread was nothing short of tantalizing, which made it difficult to be patient while the bread cooled on the countertop. Upon cutting the first slice, I was greeted by a bright yellowy-orange hued bread studded with pieces of dried dates and swirled with a spiced sugar mixture. The bread turned out moist and flavorful, with a triple hint of sweetness from the maple syrup, dates, and sugar swirl.

Hearty enough to spread with your favorite nut butter (or with the goat cheese, date, and pecan mixture from this recipe) as a portable lunch, this bread is also sweet enough to morph into french toast for a special breakfast or to enjoy toasted as a comforting snack.

Pumpkin Date Yeast Bread

yields 15 servings

Ingredients:

2/3 cup skim (or soy) milk
2 1/4 tsp (or 1 packet) active dry yeast
1 cup pumpkin puree
2 Tbsp butter (or margarine), melted
1/4 tsp pure vanilla extract
1/4 tsp pure maple extract
2 Tbsp pure maple syrup
1/2 tsp salt
1 – 2 cups bread flour
2 cups whole wheat pastry flour
1/2 cup chopped pitted Medjool dates
canola oil cooking spray
1/4 cup evaporated cane juice (or granulated sugar)
2 tsp ground cinnamon
1 tsp pumpkin pie spice

Directions:

Heat the milk in the microwave for about 30 seconds, or until warm but not hot. Sprinkle the yeast over the milk, and let it sit for about 10 minutes, or until frothy.
Pour the  yeast-milk mixture into a stand mixer (or a large mixing bowl), along with the pumpkin puree, melted butter (or margarine), both extracts, and maple syrup. Stir to combine.
With the dough hook attached to the stand mixer, add in the salt, and then the flour – about 1/2 cup at a time, waiting until each addition is incorporated before adding in the next. Start by using all of the whole wheat pastry flour and a total of 1 cup bread flour, and then add the remaining bread flour, 1/4 cup at a time, if the dough is too sticky (I used a total of 1 1/2 cups bread flour). Allow the mixer to knead the dough (or manually knead the dough) at the lowest speed for about 5 minutes. Add in the chopped dates and knead for an additional 2 minutes or so.
Lightly coat a large, clean bowl with the cooking spray. Shape the dough by hand into a smooth ball, and place it into the bowl. Cover the bowl with plastic wrap or a clean kitchen towel, and let rise in a warm area for about 2 hours, until the dough has doubled in size.
Turn the dough out onto a lightly floured surface. Roll the dough out into a rectangle, about 1/4 inch thick, ensuring that the short ends don’t exceed 8 1/2 inches in length.
Combine the evaporated cane juice, cinnamon, and pumpkin pie spice in a small bowl, and sprinkle the mixture evenly over the dough. Starting with a short end, roll the dough up tightly. Place the loaf seam-side down into a greased 4 1/2 x 8 1/2 inch loaf pan. Coat the top of the loaf with cooking spray, cover, and let it rise for about an hour.
Meanwhile, preheat the oven to 375 F. Bake the bread for 35 – 40 minutes, until it turns golden brown and is cooked all the way through. Let the loaf cool in the pan for about 15 minutes before turning it out onto a wire rack. Let cool completely, and cut into 15 slices.