Ingredients
20
20 servings
- •2 (.25 ounce) packages active dry yeast
- •½ cup warm water
- •1 cup canned pumpkin
- •1 cup milk
- •¼ cup shortening
- •¼ cup white sugar
- •2 teaspoons salt
- •1 teaspoon ground cinnamon
- •½ teaspoon ground ginger
- •½ teaspoon ground cardamom
- •2 eggs
- •6 ½ cups all-purpose flour
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.
- Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.
- Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.
- Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
- Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
- Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes.
- Bake in the preheated oven until top and sides are brown, about 35 minutes.
Nutritional Facts
Per 20 servings
- Calories: 200
- Carbohydrate: 36g
- Fat: 4g
- Fiber: 2g
- Protein: 6g
- Sugar: 4g
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