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5 from 1 vote

Multigrain Pumpkin Bread

A simple bread that is packed with Fall flavors; this Multigrain Pumpkin bread is egg-free, perfectly fluffy and always a treat.
This savory with a hint of sweetness in the bread makes it work great for sweet or salty sandwiches and desserts!
Prep Time20 minutes
Cook Time25 minutes
Resting Time2 hours
Total Time2 hours 45 minutes
Course: Breads
Cuisine: American
Diet: Vegetarian
Servings: 10
Calories: 195kcal
Author: Smruti

Ingredients

Instructions

  • In a bowl add warm water, salt and sugar. Mix well. Add the yeast and mix.
  • Cover and set aside for 10-15 minutes. The mix should be frothy and bubbly by then.
  • In the base of the stand mixer add flour, essential wheat gluten and pumpkin spice.
  • Then add unsalted butter, pumpkin purée and bloomed yeast.
  • Mix everything till the dough comes together. The dough should not be entirely dry or very wet.
  • Spray the instant pot with non-stick spray and place the dough ball in it. Set mode to yogurt and normal for 60 minutes.
  • Open the Instant Pot after 60 minutes. The dough would have doubled by now.
  • Remove the dough and knead for a minute.
  • Then shape it in a log and place in a greased loaf pan.
  • Brush some butter on top and sprinkle the seed mix evenly.
  • Cover and let it rise for an hour in a warm place. Preheat oven to 400 F.
  • Place the risen dough in the oven and bake for 20-25 minutes.
  • Remove from oven and cool completely. De mold from the bread pan.
  • Cut into slices and enjoy!

Video

Notes

  • Adding a little wheat gluten helps develop the gluten in the flour. I would not recommend skipping this one.
  • The same bread can be made with all purpose flour. Moreover, that recipe does not require essential gluten at all.
  • Make sure the ingredients are measured correctly. The recipe, like all other baking recipes is more of science than cooking and we would want to get it right.
  • Use a 9*4*4 pan or similar to bake the bread. A larger pan will make a flat bread and a smaller pan will have the dough overflowing while proofing or baking.
  • Adding pumpkin purée to the bread increases the moisture on the bread. However, be aware not to add excessive water to the recipe. That will make the bread soggy.
  • Topping with seeds is optional. Skip it to make a pure pumpkin bread.
  • Cool the bread completely before slicing. That way we do not end up crumbling it.
Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Serving: 2slices | Calories: 195kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 236mg | Potassium: 89mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2860IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg