Ingredients:

  • 1 cup warm water (105-115°F)
  • 2 ¼ tsp active dry yeast
  • 2 tbsp honey
  • ¾ cup pumpkin puree
  • 3 cups whole wheat flour
  • 1 tsp salt
  • 1 tbsp cinnamon
  • ½ tsp ground nutmeg
  • 2 tbsp melted coconut oil

Instructions:

  1. Combine the warm water, honey, and yeast in a mixer bowl. Stir gently and let sit for 5–10 minutes until the mixture becomes foamy.
  2. Add the pumpkin puree and melted oil to the yeast mixture. Slowly incorporate the flour, salt, cinnamon, and nutmeg. Mix on low until a shaggy mass forms.
  3. Knead the dough using a stand mixer on medium-low for 5–7 minutes, or by hand on a floured surface for 10 minutes, until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot until doubled in size (approximately 60–90 minutes).
  5. Gently punch down the dough to release air. Shape it into a tight cylinder and place it into a greased 9x5 inch loaf pan. Cover and let rise again for 45 minutes.
  6. Bake at 350°F (175°C) for 30–35 minutes until the top is deep mahogany brown and the bottom sounds hollow when tapped.