Bread… it’s what’s for dinner.
In my house, bread can very well be dinner. Some nights are snack dinners — last night included some hastily bought cookies that disappeared faster than I expected. But this pumpkin-spice English muffin bread is so good you could happily have it for any meal.
I first noticed the English muffin bread trend on Pinterest and was intrigued — I hadn’t realized you could bake bread that had the texture and nooks of an English muffin. Then, in true fall-fashion, I spotted pumpkin spice English muffins at the store and grabbed a package. They were tasty, but not the whole-wheat version I prefer. So I decided to make my own: whole wheat pumpkin spice English muffin bread, with a brown sugar cinnamon butter to slather on top.
I baked it in a large loaf pan — I only own one big pan and I refuse to buy another small one even when it would make prettier slices. The result: short, fat slices that toast beautifully and reveal all those little craters that make an English muffin so irresistible. The brown sugar cinnamon butter melts into those pockets and makes each bite gooey and comforting.
Whole Wheat Pumpkin Spice English Muffin Bread with Brown Sugar Cinnamon Butter
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Ingredients
- 2 cups whole wheat flour
- 3 cups all-purpose flour
- 2 packages, 4 1/2 teaspoons active dry yeast
- 2 teaspoons salt
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon baking soda
- 1 tablespoon honey
- 1/2 tablespoon olive oil
- 1/3 cup pureed pumpkin
- 2 cups warm milk120-130 degrees
- 1/2 cup warm water120-130 degrees
- cornmeal for loaf pans
butter
- 1/2 cup unsalted buttersoftened to room temperature
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
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Grease or spray two loaf pans (8×4 inch pans are ideal; 10×5 inch pans work fine) and sprinkle with cornmeal so the pans are evenly coated. Dump out any excess cornmeal.
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In the bowl of an electric mixer fitted with the paddle/beater attachment, combine whole wheat flour, yeast, pumpkin pie spice and baking soda. Add milk, pumpkin, honey, olive oil and water. Beat on low until combined, about 30 seconds, then increase to medium-high and beat for 3 minutes, scraping the bowl as needed. Reduce speed to low and add the remaining flour and salt, mixing until just combined — do not overmix. The batter will be sticky. Divide the batter evenly between the two prepared pans and sprinkle the tops with cornmeal. Cover and let rise in a warm place until doubled, about 45–60 minutes.
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About 30 minutes into the rise, preheat the oven to 375°F. Bake the loaves for about 35 minutes, or until the tops are golden brown. Remove from oven and immediately take the loaves out of the pans to cool on a rack. These loaves are best toasted to highlight the nooks and crannies.
butter
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Combine the softened butter, brown sugar, cinnamon and salt in a bowl and mix until smooth. Spread on warm toast or bread. Store at room temperature for a day or two, or refrigerate for longer storage.
Notes
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This bread only fuels my toast addiction — in the best possible way.