More Great Recipes: Bread | Coffee Cake

Loaf o' Veggies

User Avatar
Member since 2007

Serves 24 | Prep Time | Cook Time


2 1/2 tsp dry active yeast
3/4 cup warm whole milk
1/2 cup pureed pumpkin or winter squash
1/3 cup pureed vegetable mix (carrots, cauliflower, potatoes, zucchini, etc)
2 tbsp brown sugar
3 tbsp cultured butter
1 1/2 cups whole-wheat flour
1 cup all-purpose flour
1/3 cup buckwheat flour
Simple syrup
Kosher salt

Dissolve the yeast in the warm milk, let stand 10 minutes.

Mix in pumpkin, pureed vegetables, brown sugar, and butter.

Mix in the flour until a kneadable dough forms.

Knead on a lightly-floured board for 10-15 minutes.

Let rise, covered, in an oiled bowl for about 1 hour.

Punch down.

Divide the dough in three, braid strands and tuck ends under.

Place on a greased, cornmeal-dusted cookie sheet.

Cover and let rise 1 hour.

Heat oven to 350F.

Brush bread with simple syrup and sprinkle with kosher salt.

Bake 30 minutes, and cool completely on rack.

Pairs Well With


I made this loaf as a sweet and savoury accompaniment to a soup in a jar gift I am giving to my fiance's parents. It smells wonderful fresh out of the oven, makes wonderful toast or soup dippers, and if it does go stale on you, makes a wonderful turkey stuffing bread!

Amount Per Serving

Calories: 79.3

Total Fat: 2.0 g

Cholesterol: 4.7 mg

Sodium: 7.5 mg

Total Carbs: 13.6 g

Dietary Fiber: 1.7 g

Protein: 2.4 g

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze