Pumpkin-Jalapeno Whole Wheat Yeast Bread Recipe
A spiced autumn bread that combines sweet pumpkin puree with the heat of fresh jalapenos and warming cinnamon. The whole wheat flour adds heartiness while the pumpkin keeps the crumb moist and tender. Perfect for fall gatherings or as a unique sandwich bread, this recipe creates two standard loaves with a beautiful orange color and subtle kick. Optional pumpkin seeds on top add extra texture and visual appeal.
Ingredients
- 1 ⅝ cups water
- 6 teaspoons yeast
- ⅓ cup brown sugar or maple syrup
- 1 ¼ cups pumpkin puree
- 1 ½ teaspoons salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground black pepper
- 1 large jalapenos, minced
- ⅓ cup olive oil
- 2 cups whole wheat flour
- 3 cups unbleached all-purpose flour, more as needed
- ½ cup pumpkin seeds(optional)
Instructions
- 1
Combine water, yeast and brown sugar in a large bowl, stir until yeast dissolves and let stand a few minutes
- 2
Stir in pumpkin puree, salt, cinnamon, black pepper, minced jalapenos, and olive oil
- 3
Add whole wheat flour and stir until well-mixed
- 4
Add all-purpose flour gradually until you cannot stir anymore
- 5
Turn dough onto well-floured surface and knead about five minutes, adding flour as needed
- 6
Clean and oil bowl, place dough inside and turn to oil all sides
- 7
Cover with clean towel and place in warm location to rise until almost doubled
- 8
Grease two loaf pans and punch dough down
- 9
Divide dough in half and form each into a loaf, placing seam side down in prepared pans
- 10
Cover again and let rise in warm place until almost doubled
- 11
Preheat oven and bake loaves until they sound hollow when tapped
- 12
Turn out onto rack to cool before slicing
Tips
Use 1 jalapeno for mild heat or 2 for spicier bread. Remove seeds and membranes for less heat.
The dough should be slightly sticky but manageable. Add flour gradually during kneading to prevent a dense loaf.
Test doneness by tapping the bottom of the loaf - it should sound hollow when fully baked.
Good to Know
Store wrapped at room temperature for 3-4 days or freeze for up to 3 months
Dough can be made through first rise, then refrigerated overnight and shaped the next day
Serve sliced at room temperature, toasted, or warmed
Common Mistakes
Add flour gradually during mixing to avoid dense bread
Ensure water is warm but not hot to avoid killing yeast
Allow full rising time to prevent heavy, compact loaves
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use canned pumpkin instead of fresh puree?
Yes, canned pumpkin puree works perfectly and is actually preferred for consistent moisture content and smooth texture.
What if my dough seems too wet during kneading?
Add small amounts of flour gradually while kneading. The dough should be slightly sticky but manageable to handle.
How long will this bread keep fresh?
Store wrapped at room temperature for 3-4 days. For longer storage, slice and freeze for up to 3 months.