I'm so glad you've come to have a sticky beak at this Spiced Pumpkin and Raisin Bread.

(see the sourdough discard version below)

If you bake it, you'll be super happy you did...because I'm not exaggerating when I say, it's really really good 😉

Lightly spiced with little pops of raisins...and the pumpkin doesn't make it taste pumpkiney at all!

The pumpkin puree in this recipe does two wonderful things to your bread. It helps to keep it soft, and in this case using the pumpkin, adds a natural warmth and sweetness to the finished loaf.  

It's definitely one you'll want to keep on your baking roster. 

Spiced Pumpkin & Raisin Bread

Ingredients

• 480g White baker’s flour
• 7g dried instant active yeast (1 x sachet)
• 125g pumpkin puree (see notes)
• 180g warm milk (32°C), dairy or plant based
• 2 tablespoons (40g) honey
• 1 teaspoon (5g) salt
• 115g unsalted butter, softened, cut into cubes
• 1 1/2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1/8 teaspoon all spice
• 1 cup raisins
• Egg + 1 Tablespoon of water for egg wash

Method

To make pumpkin puree. Steam the pumpkin until tender then mash. Allow to cool completely then strain off any liquid.

Soak the raisins in water. Best done the previous night before baking.

Soak the raisins by placing in a bowl and covering with water. Leave to soak until needed. If soaking on the day of baking, soak with hot water.

To make the dough

1. Prepare a 25cm x 12cm x 10cm high bread tin with either baking paper, or butter the tin and dust with flour (you could use a slightly smaller or larger tin also)
2. Into your mixing bowl of your stand mixer, add the warmed milk and the yeast. Leave to sit for 5 minutes so the yeast rehydrates.
3. Then add the honey and pumpkin. Stir to combine briefly.
4. Next add the flour and salt, then using the dough hook attachment, mix on low until there are no dry bits left in the bowl. Cover the bowl and let the dough sit at room temperature for 10 minutes.
5. After the dough has rested for 10 minutes, mix the dough on low for approximately 6 – 8 minutes. Keep going until the dough becomes smooth and elastic.
6. Cover and leave the dough to rest for 10 minutes.
7. Meanwhile strain the raisins.
8. Once the dough has rested, turn the mixer onto low and add the spices, and add the butter, one cube at a time. Continue to mix after each addition before adding the next cube.
9. Once all the butter has been added, continue to mix on low until the dough can form a window pane without tearing when a small section is stretched between your fingers.
10. Remove the dough from the mixing bowl and roll out to around a 1.5cm thick rectangle. Sprinkle over the raisins and press them down lightly.
11. Fold the dough bringing one short end to the centre, then repeating from the other end bringing this one over the top of the other. Then roll the dough up and place into an oiled bowl. Cover and leave to double in size.
12. Punch the dough down and turn the dough onto a lightly floured bench top.
13. Pat the dough out into a rectangle the width of your bread tin, then roll into a tight, even log.
14. Pinch the edges to close the seam, then place the dough, seam side down into the prepared tin.
15. Cover and leave in a warm place until the dough has risen another 50% of its original height. You can mark it on the tin in the flour, or the baking paper if using, so you have a guide.
16. Meanwhile, preheat the oven to 190°C (170°Fan Forced).
17. Brush the top of the bread with egg wash and bake for approximately 30 minutes, or until golden.

If you have a temperature probe, you can test if the bread is cooked by inserting the thermometer into the inside of the middle of the bread. If it’s cooked through it should read 87°C.

Remove the bread from the tin and leave to cool completely on an airing rack before slicing.

Notes

The moisture of your pumpkin puree may mean you have to add a little extra flour. If the dough is super sticky after kneading for 6 minutes, add 1 teaspoon of flour at a time until dough looks more cohesive and comes together to make a soft ball.  

TO MAKE A SOURDOUGH DISCARD VERSION

Make the following alterations to the above recipe with the quantities below. 

• Reduce the flour with 420g White baker’s flour
• Reduce the milk to 120g
• Add 125g sourdough discard, (unfed or active)

I hope you enjoy this recipe, and as always, if you have any questions just let me know, or post a photo on social media  and tag me over on Instagram @little.river.kitchen  or on Facebook @little river kitchen

I'd love to see the results!

Happy Baking!

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