I was just in Trader Joe's and was so happy to see the proliferation of pumpkin products, since pumpkin is one of my favorite fall flavors. This savory sour cream pumpkin bread is one of my favorite yeast breads, but I don't make it often because I usually don't have sour cream on hand. Try to be home when it's baking to enjoy the wonderful fragrances emanating from your bread machine or oven.
This bread takes ordinary sandwiches up a level and looks beautiful if you stuff the sandwich with red cabbage. Getting out the door in the morning is often stressful for many people, so try taking time to enjoy this bread as toast with a bowl of yogurt and fruit. Toasting (or briefly microwaving with a little butter) will activate the pumpkin smell and occupy your senses, taking your mind off the pressure of everyday life.
Opening a 15 oz can of pumpkin for this bread results in 1 cup of leftover purée. For a delicious oatmeal topper, mix a 1/2 cup of pumpkin with a 1/2 cup of plain Fage Greek yogurt and 1 tsp of pumpkin pie spice. Freeze the other 1/2 cup of pumpkin to have on hand for any pumpkin whims!
Super Sight
Pumpkin is a rich source of carotenoids, which are antioxidants that convert to Vitamin A. Both carotenoids and Vitamin A are important for keeping eyes healthy. Vision loss ranks as one of the top 10 sources of disability in the United States! Avoid being a statistic and get your fill of Vitamin A by eating dark leafy greens and orange colored produce.
Supple Skin
Involved with epithelial (skin) cell development, Vitamin A keeps your skin supple, not scaly. Research shows that increasing dietary Vitamin A to eliminate psoriasis, acne, and wrinkles won't help, though topical retinoid treatment (Vitamin A derivatives) will.
Stay Full with Fiber
Pumpkin is a good source of fiber at the cost of few calories. Soluble fiber delays stomach emptying, keeping you full longer.
Conquer Cholesterol
The digestive system is the current topic in my Metabolism class, and the other day we were talking about bile acids and ways to lower dietary cholesterol. One way is to eat a high fiber diet. Soluble fiber binds to LDL ("bad") cholesterol and bile acid, escorting both from the body. Since bile acids are being removed from circulation, the liver resorts to using more cholesterol to make more bile acid. This means that less LDL cholesterol is released into the blood.
Conquer Cholesterol
The digestive system is the current topic in my Metabolism class, and the other day we were talking about bile acids and ways to lower dietary cholesterol. One way is to eat a high fiber diet. Soluble fiber binds to LDL ("bad") cholesterol and bile acid, escorting both from the body. Since bile acids are being removed from circulation, the liver resorts to using more cholesterol to make more bile acid. This means that less LDL cholesterol is released into the blood.
High levels of LDL cholesterol in the blood lead to plaque build-up, preventing the brain or heart from getting sufficient blood and oxygen. This blood and oxygen deprivation can result in stroke or heart attack.
To make molasses slip out of a measuring spoon, measure the oil first, then the molasses.
Cooking Tip
Pumpkin Sour Cream Bread
Printable Recipe
This is a savory yeast bread with a hint of spice. It is wonderful toasted or used in a sandwich. For a sandwich, I recommend a filling of provolone, turkey, and red cabbage. I heated mine slowly in a cast-iron skillet to melt the cheese and toast the bread for some textural contrast.
Instructions
If you have a food scale, you can weigh the sour cream and pumpkin right into your bread pan.
7 oz of sour cream (3/4c) *
4 oz (1/2 c) pumpkinThen add:
1 T canola oil
1 T molasses
1 tsp salt
2 tsp pumpkin pie spice
1 1/2 c white whole wheat flour
1/2 c white flour
1/2 c buckwheat (or rye) flour *
1 tsp yeast *
Press start and let the machine do the work. After baking is complete and you've removed the bread from the bread pan, it's best to wait at least 10 minutes before cutting into the bread to avoid any collapsing.
Bread Notes
1) If your machine doesn't have a yeast release feature, be sure to keep your yeast away from liquid and salt to avoid premature activation.
2) I've learned from experience that substituting sour cream with yogurt in this particular bread produces a noticeable difference in texture and mouthfeel.
3) The bread in the photos was made with rye flour, but I've also used buckwheat flour with equally delicious results.
I'll have to look for a GF yeast bread recipe with pumpkin in it. Although I love fresh roasted winter squashes, I just bought 6 cans of pumpkin at Costco, mainly to have it on hand after Christmas when it becomes hard to find. BTW, have you tried TJ's Pumpkin Butter? I bought a jar last week and would love to find a recipe that duplicates it. -AM
ReplyDeleteI do the exact same thing with Costco pumpkin! I haven't tried TJ's pumpkin butter, but my friend bought it last week at TJs and loves it. I did a recipe search, and this one looks the best. I'm going to try it if I can acquire some apple juice. People suggest stirring it into yogurt or oatmeal, mixing with cream cheese, adding it to a PB sandwich or grilled cheese, or just spreading on toast. Sounds delicious!
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