Pumpkin Yeast Bread

2 T. active dry yeast

1/2 c. milk warmed to 105-110*

2 eggs

1 (15 oz) can organic pumpkin puree

2 T. coconut oil

3 c. Whole Wheat Flour

3 c. Unbleached All Purpose Flour

1/2 c. brown sugar

2 1/2 t. salt

1/2 t. ground ginger

1/2 t. ground cardamom


Place all ingredients in the large bowl of a stand mixer fitted with a dough hook.  Turn to low speed and mix until combined and a ball has formed. Turn to med speed and continue to knead until soft but not tacky.  Remove from bowl and form into a smooth, round ball.  Spray bowl with cooking spray and return dough ball to bowl, turning to cover all sides with the spray.  Cover with a warm, damp towel and allow to rise for 1 hr.  Dough should double in size.  


Punch dough down and divide into equal halves.  My halves were 2 lbs. each.  Form into loaves and place into two lightly sprayed 9x5" loaf pans.  Cover with the warm, damp towel and allow to rise until doubled in size, about 45 minutes.  Bake in a preheated 350* oven for 30-35 minutes, until golden brown.