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How to make a pumpkin bread and wonder bread recipe: How to bake pumpkin bread with Wonder Bread recipe

Happy Monday readers!

I’m off to start my first ever pumpkin bread recipe!

So, let’s talk about what pumpkin bread looks like, how to make it, and what it’s all about.

First off, let me say that I’m very excited to finally be sharing this pumpkin bread tutorial with you. 

I was inspired to create this recipe after seeing this recipe on Pinterest.

The recipe is inspired by a post by a couple of friends and I was intrigued by the idea of making a pumpkin pie.

I knew I wanted to make something like this, so I figured, why not make a recipe from scratch? 

And so, I went to Pinterest, and started poking around and I came up with the idea to use Wonder Bread. 

I had to give up on making pumpkin pie and tried to replicate it with my favorite recipe from Pinterest, Pumpkin Pie Pie with Ginger. 

When I tried making Wonder Bread, I knew that I could not replicate the original recipe without using Wonder Bread instead. 

This pumpkin bread is a little bit different than the original because the dough is thinner and the dough needs more time to rise.

I also added in pumpkin purée, which is a sweetener I love to add to my pumpkin bread recipes.

I hope you enjoy this pumpkin pie recipe. 

First, you’ll need a loaf pan or a cookie sheet. 

You can also use an 8×8 baking pan or cookie sheet for this recipe.

I used an 8-inch baking pan because that’s how many I had on hand, but if you’re making a bigger batch, you can use an 11-inch or larger baking pan. 

Next, the dough will have to rise overnight, about an hour.

I made mine at 350 degrees F. After the dough has risen overnight, it needs to cool down a bit and then rise again at 350 for an additional hour. 

If you’re using Wonder Baking Chips, you will want to leave them out of this recipe because they’ll add a little more dough to the dough. 

Once you’ve chilled your dough, you want to start the oven on 375 degrees F and bake it at 375 degrees for an hour and a half. 

As soon as the dough rises, it should be soft enough to roll out into a ball. 

Remove the dough from the refrigerator and start rolling out the dough on a floured surface. 

Make sure that you roll the dough out to a thickness of 1/2 inch. 

 I used a very thin floured pastry bag to roll the pumpkin dough out, but you can just use a butter knife and you’ll be fine. 

Now, roll out the pumpkin bread into a log shape and use a sharp knife to cut out your desired shape. 

The pumpkin dough should be very thin and very thin, so you want the pumpkin to be as uniform as possible. 

Try to keep the pumpkin shapes as similar to the original as possible, since it will make the pumpkin pie more of a pumpkin filling than a pumpkin pastry. 

In the photo above, the pumpkin shape is fairly uniform. 

Cut the pumpkin out into smaller pieces and place them in a lined baking pan and set aside for about 30 minutes. 

While you wait, make your Wonder Bread by rolling the dough in the flour until it forms a ball with a nice even surface.

Now, add in your pumpkin puré and butter. 

Pour your purée into a large mixing bowl. 

Mix in the pumpkin pure, butter, and flour until everything is incorporated. 

Add the pumpkin into the dough and mix it into the pumpkin, adding more flour if necessary. 

Cover the baking sheet with a towel to absorb any excess flour. 

Roll the dough into a very thick, sticky ball and let it rise until it has doubled in size. 

Drain your dough from your refrigerator and place it on a lightly floured sheet pan.

If you don’t have a dough hook, you could use a fork. 

Bake the pumpkin in a preheated 350 degrees oven for 20-25 minutes.

The pumpkin should start to brown on the top, but not get browned all the way through. 

Take your pumpkin out of the oven and transfer it to a cooling rack to cool. 

Here is what it looks like when it’s done: I’m happy to say that this pumpkin dough was so moist and flavorful that I was able to make more than 10 pies. 

Hope you enjoy these pumpkin pie recipes! 

You might also enjoy these easy vegan pumpkin breads: Crock Pot Pumpkin Bread with Spinach and Pumpkin Cream.

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