In a large mixing bowl add sugar, warm water and sprinkle yeast. Let the yeast activate for about 10 mins.
2 teaspoon Sugar, 1 ½ cup Warm Water, 1 packet Active dry yeast
After the yeast is activated, add salt, 1 tablespoon oil, and pumpkin puree. Next, add flour in increments and knead to obtain a smooth elastic dough. The amount of flour you may need may be more or less depending on the weather condition and brand of flour you are using.
1 cup Pumpkin puree, 2 tablespoon Vegetable oil, 1 ½ teaspoon Salt, 5 cups All purpose flour
You may have to knead for atleast 10 minutes for the gluten to develop.
Coat the ball of dough with the remaining 1 tablespoon of oil and cover and let it rise for 45 mins or until the dough has doubled in size. (check tips)
Preheat the oven to 400 degrees F.
Transfer the dough to baking sheet and let bake for 40 mins.
To give an artisan look to the bread, make slits using a sharp knife or a blade, and dust the tops with some flour before baking.
Pumpkin bread is ready. Allow it to cool down completely, slice and serve. Happy Thanksgiving.