Homemade bread can sometimes seem a little daunting, but this recipe is so simple, requires minimal work, and delivers beautiful results! The combination of pumpkin, raisins, cinnamon, and maple make for a hearty and subtly sweet bread perfect served up warm with your favourite non-dairy butter, or toasted the next morning for breakfast. Give it a try!
Prep time: 15 minutes
Chill time: 4 hours
Bake time: 30 minutes
- 3¼ C whole grain bread flour
- 1/2 C pureed pumpkin (you can make your own roasted pumpkin puree, or buy it canned)
- 2 Tbsp maple sugar flakes + more for sprinkling on the dough prior to baking
- 1¼ tsp salt
- ¾ Tbsp instant yeast
- ½ C raisins
- 1 Tbsp cinnamon
- ¾ C warm water
- In a large bowl or electric mixer fitted with the kneading blade, combine the flour, maple sugar flakes, salt, yeast and raisins. Stir everything until evenly mixed
- Add the pumpkin puree, warm water, and mix slowly until the dough forms a ball
- If the dough looks a little too dry and does not form properly, add a little more water, one tablespoon at a time, until it all comes together.
- Loosely cover the bowl and let it rest for 2 hours at room temperature.
- At the 2 hour mark the dough will have risen and doubled in size.
- Turn the dough out onto a lightly floured surface and knead it a couple of times with just enough flour to keep it from sticking to your hands.
- Flatten and work the dough into a rectangular shape. The short side of the rectangle should be the same length as your bread pan and the long side twice that in length.
- To create the inner cinnamon “swirl”, sprinkle the cinnamon and extra maple sugar flakes over the surface of the rectangle, and then roll the rectangle of dough into a “log” form.
- Grease your bread pan with coconut oil or non-stick spray, and place the rolled log of dough into the bread pan. Cover loosely and set aside to rest at room temperature.
- Let the bread rise for another 2 hours hours, it should rise up and out of the pan within this time.
- Preheat oven to 425 degrees.
- Brush the top of the bread with water and bake for approximately 30 minutes or until the top is a deep golden brown.
- After baking, remove from the bread pan and place onto a wire rack to cool.
- Let cool completely before slicing.
This bread pairs well with a sweet and savoury soup, such as our Simple Carrot Coconut Curry Soup, or toasts up nicely to be served with nut butter and berry jam for breakfast.