Pumpkin Granola Bread

Monday morning.  A group of women were about to arrive. Teaching a bread baking class to women who grind their own wheat berries would make anyone feel a little uneasy!  Before the women arrived, I said a quick prayer to calm myself down.  My hope was that everyone would enjoy their afternoon of fellowship and love the breads that we would be preparing together.  The class began and the smells and laughter immediately permeated throughout our home.  The women had lots of questions, which I was thankfully able to answer, and when it was time to eat the warm breads and compound butters everyone said it was the best breads their mouths had the pleasure of trying. We had the best time together!

This particular Pumpkin Bread is not your typical Pumpkin Bread made with a lot a processed sugar and oils. This is a deliciously hearty bread your whole family will enjoy!  We love it with my compound butters!

Get the whole family in the kitchen and make memories baking!

Don’t be intimidated by the list of ingredients, this is an easy and fun bread to make! Kneading is always my favorite part!

1 c. lukewarm water

¼ c. fresh orange juice

1 tsp. sugar

½ c. raw honey

½ c. pumpkin puree-not pie filling

Zest of two oranges

4 tbsp. softened butter

1 c. King Arthur whole wheat flour

2 cup King Arthur unbleached flour

2/3 c. rolled oats

1 ¼ tsp. kosher salt

¼ c. nonfat dry milk

½ c. potato flakes

1 tsp. ground cinnamon

½ tsp. ground allspice

½ tsp. ground nutmeg

½ tsp. ground ginger

2 tsp. dry active yeast

1 c. Nature’s Path Pumpkin Flax Plus Granola and extra for top of the bread

Combine yeast, water and 1 tsp. granulated sugar or agave syrup in a bowl. Stir and let proof for about 5 to 10 minutes.

In a large bowl combine, butter, orange juice, orange zest, pumpkin and agave syrup. Once yeast has proofed, add to wet mixture and stir.

In another bowl, combine rolled oats, whole wheat flour, unbleached flour, salt, potato flakes and spices.  Using a wooden spoon, stir and add to wet mixture just until combined.  Add additional unbleached flour until dough can be ready to be kneaded.  Pour dough onto a clean, lightly floured surface and knead until smooth.

Place dough in a greased bowl using a nonstick unflavored spray. Cover with towel and let rise until doubled.

Once dough has risen, place in a greased loaf pan, spray with nonstick cooking spray or brush on egg white and sprinkle with 2 tbsp. granola.

Let rise a second time until it reaches the top of the loaf pan. Bake in a 350 degree oven for about 40 minutes.  You can use an instant thermometer to check if it’s done. Most breads will be thoroughly cooked when it’s internal temperature measures 190 degrees.

Be sure to take out your loaf as soon as it comes out of the oven. Slice after 30 minutes or more.

This granola is full of omega-3 and omega-6 fatty acids, so it’s not only great-tasting but healthy, too!

Serve with Cinnamon Butter

Cinnamon Butter

Oh, need I say more?

1 stick (1/2 c) salted butter, softened

1 tsp. ground cinnamon

2 tsp. raw honey

Tip: Remember that if you only ave unsalted butter, add a pinch of salt as salt enhances the flavor and will bring the sweetness of the agave syrup out even more.

Peach Butter

½ c. chopped peaches

Zest of one orange

1 Tbsp. orange juice

1 tbsp. raw honey

2 sticks softened butter

In a saucepan, cook peaches with orange juice and raw honey. Let cool and blend in with softened butter.