Whole Grain Pumpkin Yeast Bread (adapted from King Arthur Flour)
1/4 cup water
1/4 cup brown sugar
2 teaspoons instant yeast
1 tablespoon vegetable oil
1 cup canned or pureed pumpkin
1 1/2 cups King Arthur Whole Wheat Flour (white or premium)
1 3/4 to 2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon cinnamon
Combine the ingredients in the order listed, by hand, in your bread machine set on the dough cycle, or in your stand mixer. Use the lesser amount of all-purpose flour to begin.
Mix and knead until the dough comes together, then touch lightly with your finger. If it’s very sticky, add the remaining 1/4 cup of flour, a tablespoon at a time, until the dough is soft and smooth, but not sticky.
Allow the dough a first rise of about 45 minutes, or let the bread machine finish its dough cycle.
Deflate the dough and shape into a loaf. Transfer to a greased 9″ x 5″ loaf pan and cover lightly with greased plastic wrap.
Preheat your oven to 350°F. Let the dough rise until the center crests 1″ above the rim of the pan, then uncover and bake for 45 top 50 minutes until the center reads 190°F when measured with an instant-read thermometer.
Remove from the oven and tilt out of the pan. Place on a rack to cool before slicing.
Yield: one 9″ x 5″ loaf, approx. 16 slices
Pumpkin Rice Pudding (adapted from Ellie Krieger)
2 cups water
1 cup arborio rice
3 cups reduced-fat (2%) milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat the oven to 375F.
Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.