It’s fall and the pumpkin spice must flow. Only, a person can get tired of all the cloyingly sweet applications. Don’t get me wrong: I love the cookies, the quick-breads, the martinis, and the occasional half-the-syrup latte. And the pie! The pie will soon be upon us! After a while though, I yearn for something more savory.
Enter a bread from Whole Foods that I’ve adored for years. It’s savory, but still spiced like familiarity craves, soft, delicious, and divine — utterly divine — as a vehicle for runny egg yolk. The problems are two-fold: a) being from Whole Foods, it’s exorbitantly expensive, and b) they don’t roll it out until Thanksgiving. Thanksgiving!!! Where is the sense in that, I ask?! No one else waits until Thanksgiving to bring out their pumpkin amazingness!
Clearly, it was time for me to take matters into my own hands.
There were plenty of unknowns (what is the hydration of the loaf? How exactly does pumpkin affect the hydration percentage of a dough?) but enough knowns (thank you, ingredient label) for me to get a good start. And to borrow a phrase from my favorite wild-yeast baker, this is bread, not birth control, so it doesn’t have to be perfect while I figure out how to get the recipe just right. I figured out that one cup of pumpkin puree roughly replaces one cup of flour AND one cup of liquid (that was a surprise!) and looked to Peter Reinhart’s Bread Baker’s Apprentice Challah for inspiration for a soft-yet-brown-crusted dairy-free loaf.
After plenty of tweaking and enlisting my family and friends (thank you to the Om-nom-sauce family, my mom, Heather, and Crystal) as test-bakers and guinea pigs, I’ve settled upon a loaf that I’ll proudly serve, and which has served to spawn even more inspiration through the endless possibilities of variations. I hope you love this loaf as much as I do!