Vegan Pumpkin and Sage Bread
Hello & Happy Thanksgiving!
I’m a little late to posting, but it’s never too late for a fab fresh homemade bread! I’ve truly been on a bread kick as I’ve never really focused on bread concepts in all my years of cooking. Baking bread is a science just like all baking, but a lil more challenging!
There are countless things that can go wrong and it typically starts with the yeast! The yeast may not be active, you can use too much sugar, salt, you may not have activated the yeast enough through kneading, it doesn’t rise enough and the list goes on.
Feeling the anxiety yet?! lol. I did for a long time, so don’t stress, because there is nothing better than homemade bread!
What’s fab about this bread, is everything! It’s pretty easy, has minimal ingredients, packs pumpkin, lots of sage, can easily be made in bulk, perf for the holidays, has aesthetic appeal, a gorgeous hue, and is a pumpkin and sage lovers dream!
If you love homemade breads or any excuse to have pumpkin in a recipe, you’re going to love this recipe for vegan Pumpkin & Sage Bread!!
Why this recipe rocks:
Perf for fall
Light and fluffy
Eat Drink Shrink
Yields 8-10 slices
4 hr, 15 Prep Time
20 minCook Time
4 hr, 35 Total Time
- 1 packet active dry yeast
- 2 teaspoons sugar
- Warm water
- 2 tablespoons extra-virgin olive oil, brushing and serving
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 1/2 tablespoons chopped fresh sage
- 1 teaspoon kosher salt
- 1/2 cup canned pumpkin puree
- Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
- Add 1 tablespoon olive oil, the flour, chopped sage, salt, pumpkin puree, and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
- Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. I added roughly 1/2 cup of additional flour if the dough became sticky. Add 1 tbsp at a time. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
- Preheat the oven to 200, turn off once temperature is reached. Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and place in the oven until more than doubled, about 2 hours.
- Brush a loaf pan with olive oil. Generously flour a work surface; turn the dough out onto the flour and form a thick log. Place into a loaf pan and top with sage leaves. Let stand, uncovered, in the oven turned off, until more than doubled, about 2 hours. Remove from oven. (don't touch the leaves as it will deflate the loaf if the air escapes)
- Preheat the oven to 400 degrees F. Brush with the 1 tablespoon olive oil and sprinkle with the kosher salt (optional). Continue baking until golden brown, about 10-15 minutes until golden brown. If the top is cooking too much you can cover with aluminum foil and continue to bake. Serve with olive oil seasoned with pepper or vegan butter.