Name: Yeasted Pumpkin Bread
Prep time: 90 min
Cook time: 210 min
Total time: 300 min
Yield: 8 servings
Ingredients: 16 ounces bread flour ((about 3 1/2 cups, spooned; 455g)); 2.25 teaspoons kosher salt (Diamond Crystal; for table salt, use about half as much by volume or the same weight); 0.25 ounce instant yeast (such as SAF (about 2 teaspoons; 7g); not RapidRise or active dry); 12 ounces pumpkin puree (canned or homemade (about 1 1/2 cups; 340g)); 2 ounces pure maple (syrup (a shy 1/4 cup; 55g)); 2 ounces neutral oil ((about 4 tablespoons; 55g), or 1 1/2 ounces neutral oil or roasted pumpkin seed oil (about 3 tablespoons; 42g))

Instructions

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1

In the bowl of a food processor, pulse bread flour (16 ounces), kosher salt (2.25 teaspoons), and instant yeast (0.25 ounce) together. Add pumpkin puree (12 ounces), pure maple (2 ounces) syrup, and neutral oil (2 ounces), and process for about 75 seconds until the dough forms a smooth, pliable ball. The dough is ready when it can be stretched into a thin, translucent sheet (windowpane test).
2

Lightly grease a medium bowl, add the dough, and cover. Proof at room temperature for about 2 hours until doubled in bulk. To check, poke gently with a flour-dusted fingertip; the dough should retain a shallow impression that springs back slowly.
3

Turn the dough onto a lightly floured surface and knead briefly to deflate. Pat the dough into a 7-inch square and form it into a tight log, sealing the seam. Nestle into a lightly greased loaf pan, seam side down. Cover and proof for another 2 hours, or until puffy, light, and risen about 2 inches above the pan rim. Preheat oven to 350°F (177°C) near the end of this period.
4

Uncover the dough and bake for about 45 minutes, or until golden brown, well-risen, hollow when thumped, and reaching an internal temperature of about 205°F (96°C). Immediately turn the hot loaf out onto a wire rack and cool completely before slicing.