Pumpkin Yeast Bread

When ever I feel antsy or restless, I flit around the house. I barely sit still long enough to watch tv from commercial break to commercial break, or read a chapter in a book, or browse at stuff online.

I blame this on the fact that at school, I always feel like I should be doing something even if I really just need to relax. I’ve gotten a lot better at relaxing and winding down but sometimes I just need a release. Exercise is usually that release but I can only push myself in a workout so many times a day.

So I bake or cook. And one of my favorite energy releases is baking bread. Whether is a kneaded bread or a no knead bread, I love it. In the spirit of fall, I was craving something pumpkiny but didn’t want a pumpkin quick bread. It’s great in its own way, but I was just not in the mood for it.

With some quick googling research, I found this recipe from King Arthur Flour.

I made a couple modifications like adding whole wheat flour and a touch of molasses, but the kneading was the key to my happiness. And the delicious taste of this bread.

Make it, then slather on some butter on warm slice.


Pumpkin Yeast Bread

Makes 1-2 loaves

1/2 cup warm water
2 packages (2 tablespoons) active dry yeast
2/3 cup warm milk
2 large eggs, beaten
1 1/2 cups puréed pumpkin, either fresh or canned
2 tablespoons vegetable oil
4 1/2 cups (approximately) King Arthur Unbleached All-Purpose Flour

2 cups whole wheat flour
1/2 cup white sugar
1 tablespoon molasses

2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, oil, 2 cups white flour, 2 cups wheat flour, molasses, sugar, salt, ginger and cinnamon to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in well-greased 10 x 5-inch pans or, shape half into a loaf. (I did both but liked the free form loaf better). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Loaves bake about 30 minutes. Cool on a wire rack.


WIAW: Busy Day

Happy Wednesday!!!

Of course, another thanks to Jenn at Peas and Crayons, go check out her blog and all the other WIAW posts.

I guess all my pumpkins and apples are healthy Halloween treats… or at least October treats!

Here on my Monday eats again, it was quite a busy day!


I started with an english muffin with pumpkin butter. I wasn’t super hungry before yoga but always feel stronger if I eat something. And of course, I enjoyed some coffee.

It’s fun to swirl the pumpkin butter in!

After class, I had plan Chobani swirled with yet more pumpkin butter. It was soo good, I’m curious as to why they don’t make pumpkin yogurt.

My lunch was a delicious harvest salad: veggies, pecans and a pear, perfect for fall. Oh, and that’s just dijon mustard as dressing: weird but good.

I also enjoyed more homemade applesauce and some chocolate animal crackers.

I rushed off to class and my new money making gig: tutoring! I knew my evening was going to busy so I had prepped some quinoa Sunday night and combined it with chickpeas and green peppers for a delicious dinner. Then it was off to my evening class, with a golden delicious apple (from the weekend!) for the walk.

so good, I forgot to snap a pic!

Last but not least, I enjoyed some pumpkin spice ice cream as a treat for the end of my busy day!

Happy Wednesday!!

Apples and Pumpkins

Happy October!

Something about October makes it really feel like fall to me, who knows why but it’s a crazy phenomena! ha
I think my weekend was the perfect way to celebrate truly fall weather.

Saturday morning was an early cup of pumpkin spice coffee enjoyed at my cousin’s soccer game. It was awesome to see him play, and the weather was cool and crisp! Perfect for jeans and a scarf.

My aunt and uncle live right by a Trader Joe’s so I snuck in a quick trip when I left and bought pumpkin ice cream, pumpkin chai tea latte mix, pumpkin butter, and sweet potato gnocchi. Can you tell I’m a little crazy for pumpkin? I went all for it after a conversation my aunt and I had about how we have to enjoy the pumpkin while it’s here and not wait around saving it.  So I lived in the moment.

a pumpkiny lunch

Sunday, I ventured with a couple friends to a nearby apple orchard. We picked apples, ate apple cider donuts, and choose pumpkins!

When I got home, I peeled my apples and made my favorite applesauce. This time I added honey and some ground ginger for extra spice. Just as delicious and now a great treat for the rest of the upcoming week.

Oh I just love fall!

What’s your favorite part about this season?

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Welcome to FoodNook!

Hi! I'm Kristina and a college student who loves food, eating, fitness, and variety of other fun things! I have a combined love of food and fitness and trying to balance it all into my busy life. FoodNook is my way of documenting my experiences and adventures in navigating healthy living on my own and trying out new things.