Pumpkin Oatmeal Bread

Pumpkin has entered the kitchen - its recent pervasiveness in the blogging world is simply contagious. I can't wait to actually get a few ripe pumpkins in my hands! For now a can will do, and this bread is something I intend to make again. And again. And to go with our leftover Thanksgiving turkey. 

Pumpkin Oatmeal Bread 

From Artisan Bread in Five 

Makes 3 loaves

1 cup canned or fresh pureed pumpkin 

2 cups warm water 

1 1/2 Tbsp yeast (2 packets)

1 Tbsp salt 

5 Tbsp melted unsalted butter 

1/3 cup local honey 

3/4 cup old-fashioned oats

2 cups whole wheat flour

2 3/4 cups unbleached white flour

3/4 cup rye flour

Optional: 

1 tsp cinnamon, ginger and 1/2 tsp nutmeg (I did add this!)

1/2 cup pumpkin seeds or cranberries 

Measure out the salt, yeast, honey, melted butter and mix it with the water in a large bowl. 

Then add the pumpkin - 

the oatmeal - 

-the flour

and mix with a wooden spoon. There is no need to knead the bread. Store in a warm place to rise for 2 hours. You can then either store it covered in the refrigerator for up to 9 days, or bake it immediately. 

Use greased 9x5x3 in loaf pans, or you can bake these free-form on a pizza stone. Dust a surface with flour and then divide the dough into 3 equal parts. (we saved the third part of the dough to bake later.) Using the flour for the dough into a loaf and then place in the pan or on a pizza peel dusted with cornmeal. Let them rise for another 30 minutes. 

Bake at 350F for 45-50 minutes, until golden brown. (When using the pizza stone, I heated the oven at 500 to warm up the stone and then lowered the temperature for baking.) 

Let it cool, and enjoy! It is delicious! We ate both loaves the same day they were baked... though I did take one to work. And my co-workers ate it all. 

Then you can use up the rest of your can of pumpkin in Pumpkin Oatmeal!

I prepared the oats on the stove-top as per usual, and then added pumpkin, cinnamon, ginger and nutmeg. Topped with chocolate chips and almonds - yummy! 

I also tried a Teeccino Vanilla Nut Herbal Coffee and really enjoyed it! It is made with roasted organic carob, organic barley, organic chicory, dates, almonds, organic dates, natural vanilla extract, natural nut flavor, and figs. I love this - it's a great substitute for coffee and is naturally caffeine free. I also don't mind decaf coffee either. I gave up caffeine a couple months ago - I was tired of the caffeine headaches, however, this drizzly weather might have me going back sooner or later. We'll see! 

Hope you all had a lovely weekend!