Pumpkin Yeast Bread

At our house this pumpkin bread tends to just disappear, and while it’s baking your house will smell like a cozy autumn afternoon.


Ingredients for the bread:
  • 1/2 cup warm water
  • 1 and 1/2 tablespoons instant yeast (I used instant, but if you want to use active dry instead, use two standard size packages and proof it in the warm water.)
  • 2/3 cup warm milk (I used 2 percent, and warmed it slightly in the microwave.)
  • 2 large eggs, well beaten with a fork
  • 1 and 1/2 cups pumpkin (I used canned pumpkin.)
  • 2 tablespoons vegetable oil (I used canola oil.)
  • 6 and 1/2 to 7 and 1/2 cups unbleached all-purpose flour (I gently whisked it before measuring.)
  • 1/2 cup brown sugar (I used dark brown sugar.)
  • 1 cup dark raisins
  • 2 teaspoon salt (I used sea salt.)
  • 1 tablespoon finely chopped candied ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (I used freshly grated.)
  • 1 pinch ground cloves
  • 3 tablespoons unsalted butter (to melt and brush onto the top of the just-baked loaves)
For the glaze:
  • About 2 cups confectioner’s sugar
  • About 2 to 4 tablespoons water or milk

 

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