Loving chefs recipes

Cheddar Pumpkin Bread

A savory pumpkin loaf with cheddar cheese and crunchy pumpkin seeds decorating the top. Although it's a yeast bread it has the texture of a quick bread - soft, dense and fluffy with a subtle taste of pumpkin and sharp cheese.

Ingredients

• 3 + 3/4 cups all-purpose flour, plus more for surface and bowl
• 1 teaspoon light-brown sugar
• 1 teaspoon instant yeast
• 1 + 1/4 teaspoons salt
• 1 cup room temperature water (preferably bottled)
• 3/4 cup canned pumpkin
• 1 + 1/3 cups shredded extra sharp cheddar cheese
• 1 tablespoon unsalted butter, softened, for buttering pan
• 1 large egg, lightly beaten with 1 teaspoon water
• a handful of pumpkin seeds for the top

Instructions

1.     In a large bowl (or in your stand mixer) whisk 3 + 1/2 cups of the flour, the brown sugar, yeast and salt together.
2.     Add the water, pumpkin and cheese. Stir to combine - the dough will be sticky.
3.     Turn dough out onto a lightly floured surface and knead until it forms a smooth ball adding up to 1/4 cup more flour if needed (or use the dough hook on your stand mixer). Sprinkle the ball of dough with flour all over and sprinkle a large bowl with it too. Place the dough in the bowl, cover with plastic wrap and set in a warm place until doubled in size about 1 + 1/2 hours.
4.     Grease a standard sized loaf pan.
5.     Transfer dough to a lightly floured surface and knead a few times then form it into a loaf shape to fit the pan.
6.     Place it in the greased pan and cover with plastic wrap. Set in a warm place 1/2 hour to 45 minutes - it should rise again but doesn't have to be doubled in volume.
7.     Preheat oven to 375 degrees F. Make a slash down the center of the loaf with a sharp knife. Brush the top with the egg wash and sprinkle with pumpkin seeds.
8.     Bake until the loaf sounds hollow when tapped and is browned and shiny on top 45 - 55 minutes. Let cool in pan 20 minutes then turn out onto wire rack to cool completely.