• Cooking Time:
  • Servings: 24
  • Preparation Time:


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


  • 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.

Categories: Bread  Coffee Cake 
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