Whole Wheat Pumpkin English Muffin Bread

Today I made my first baked good of the season with pumpkin and boy it was a GOOD one.  It was delicious.  It is called Whole Wheat Pumpking Spice English Muffin with Brown Sugar Cinnamon Butter.  That is a mouthful my friends. But it is worth saying because this stuff is delicious.  I got it from a blog called How Sweet Eats

Her blog has much prettier pictures, but its bread and bread is delicious.  Here’s the recipe.  MAKE IT.

Whole Wheat Pumpkin Spice English Muffin Bread with Brown Sugar and Cinnamon Butter

Ingredients:

corn meal

2 c. whole wheat flour

2 packages fo active dry yeast

2 t. pumpkin pie spice

1/4 t. baking soda

1 T. honey

1/2 T. olive oil

1/3 c. pumpkin

2 c. warm milk (120-130 degrees)

1/2 c. warm water (120-130 degrees)

3 c. all-purpose flour

2 t. salt

Butter:

1/2 c. butter, softened to room temperature

1 1/2 T. brown sugar

1/2 t. cinnamon

1/4 t. salt

Directions:

Grease or spray to loaf pans and then cover with corn meal.  Dump the excess.

In the bowl of an electric mixer (fitted with the beater attachment) combine the whole wheat flour, yeast, pumpkin pie spice and baking soda.  Add in milk, honey, olive oil and water.  Beat on low until combined, about 30 seconds.  Increase the speed to medium high and beat for 3 minutes.  Decrease speed to low and add remaining flour and salt, mixing until combined.  Do not over mix or knead.  The dough will be sticky.  Divide batter evenly into two loaf pans, sprinkle top of bread with corn meal.  Cover and let rise in a warm place, about 45-60 minutes.

Preheat the oven to 375 degrees.  Bake bread for 35 minutes or until the tops are brown.  Remove from oven and immediately take bread out of pan.

Butter: Combine all ingredients until combined.

Toast the bread and spread some butter on it and this is DELICIOUS.  Not too sweet but just sweet enough, especially with the butter.

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