Pumpkin Cheese Bread

HAPPY THANKSGIVING everyone!

So for Thanksgiving we decided  to try a new kind of bread.. I found this neat Pumpkin Cheese bread recipe on Country Living and thought.... YUM!

Pumpkin Cheese Bread

Serves: 12 Edit

Yields: One 9-by-5-inch loaf (12 servings)

Total Time: 1 hr

Prep Time: 20 min

Oven Temp: 375

Ingredients

U.S.

Metric

Conversion chart

• 3 3/4 cup(s) All-Purpose Flour, plus more for surface and bowl
• 1 tablespoon(s) Light-Brown Sugar
• 1 package(s) Rapid-Rise Yeast
• 1 1/4 teaspoon(s) Salt
• 1/8 teaspoon(s) Cayenne Pepper
• 3/4 cup(s) Pumpkin Puree
• 4 ounce(s) Shredded Sharp Cheddar
• 1 tablespoon(s) Unsalted Butter, softened, for buttering pan
• 1 large Egg, lightly beaten with 1 teaspoon water

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Directions

1. In a large bowl, stir together 3 1/2 cups flour, brown sugar, yeast, salt, and cayenne. Add 1 cup water, pumpkin, and cheese; stir to combine. (Dough will be slightly sticky.)

1. Turn dough out onto a lightly floured surface and knead until it forms a smooth ball. (Add up to 1/4 cup more flour if needed.) Sprinkle a large bowl with flour and add ball of dough, turning to coat. Cover with plastic wrap and refrigerate overnight.

1. Butter a 9- by 5-inch loaf pan with 1 tablespoon butter. Transfer dough to a lightly floured surface and use hands to flatten to a rectangle, about 9 by 10 inches. Roll dough into a log and place seam-side down in loaf pan. Cover loosely with plastic wrap or a kitchen towel and let rise at room temperature until almost doubled in volume, 1 to 1 1/4 hours.

Preheat oven to 375 degrees F. Using a sharp knife, slash loaf down center. Brush loaf with egg wash.    

1.  Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Turn out of pan onto a wire rack to cool.

YUM!! Looks and smells so good!

Read more: Pumpkin Cheese Bread Recipe - Country Living