Rye Pumpkin Bread

Breakfast

Rye Pumpkin Bread // www.acozykitchen.com

Have I ever told you my love affair with salted butter? I never ever buy salted butter. I could go on a whole rant as to why I don’t (not the freshest, can’t control salt content, I’m a control freak, etc.) but I won’t! (I sort of just did.) But I secretly loooove it. What isn’t there to love about salty butter on baked goods? Good gracious.

I feel like I’ve made a version of this pumpkin bread a million times. Every fall it’s the same old story: at the start of autumn I buy a can of pumpkin with grand plans to make something like pumpkin cheesecake or pumpkin clafoutis but just end up making pumpkin bread. It’s seriously the easiest most delicious stand-by ever. The rye gives it a delicious nuttiness to it. I love rye. The seeds give it great texture. Eat it with salted butter. You won’t regret it.

The whole recipe is alive and well over on PBS Food!

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18 Comments

  • Reply holly ; the hobbit kitchen October 2, 2013 at 1:17 am

    aw, i’d love to give this a try but pumpkin is so hard to get hold of in the uk. looks delicious! πŸ™‚

    • Adrianna Adarme
      Reply Adrianna Adarme October 2, 2013 at 9:24 am

      What! I had no idea it was difficult to get pumpkin in the UK.

    • Reply Sophie October 2, 2013 at 2:16 pm

      Holly — do you have access to fresh squashes? It’s not too difficult to roast your own squash (acorn, butternut, kobucha, etc) or pumpkin if canned is not available to you. I’ve also substituted the flesh of a baked sweet potato in place of pumpkin at times with great results. Don’t let lack of pumpkin stop you πŸ™‚

      Adrianna this looks SO delicious! I can just imagine the taste explosion of salty butter, slightly sweet pumpkin and savory rye. My husband is a huge rye fan. Gotta try this!

    • Reply Kirsten October 3, 2013 at 1:42 am

      Hi Holly, I agree with Sophie, although it’s not easy for us to get canned pumkin here in the UK (unless you live near a Wholefoods Market, because they stock it), I just buy fresh pumpkin / squash, cut it into chunks, steam it and mash it before using as the recipe states. There are ways round our lack of canned pumpkin! πŸ™‚

  • Reply movita beaucoup October 2, 2013 at 3:40 am

    Just last night, I was sitting in a car with a friend, and we spent 20 minutes talking about how much we love salted butter. Sometimes, I just sneak it into stuff. And when people are all: this is the best baked thing I’ve ever tasted, I mentally high-five salted butter.

  • Reply Belinda @themoonblushbaker October 2, 2013 at 4:44 am

    I have an unfortunate relationship with butter. I am always too forgetful to take it out before hand. SO hard butter, not good for bread. It means my lunch is always using smooshed bread.
    I need to learn how to portion out my good salted butter, because I think i spend too much on it! Love your bread , need to get myself some rye flour!

    • Adrianna Adarme
      Reply Adrianna Adarme October 2, 2013 at 9:23 am

      Hard butter is the WORST!!! I hate when it’s smooshed. And if you try and melt it in microwave you then just have a pool of butter. The perils of butter! πŸ™‚

  • Reply Marie @ Little Kitchie October 2, 2013 at 7:43 am

    Have you tried the Land O’Lakes butter with olive oil and sea salt? It’s AMAZING on warm bread!!

  • Reply Quyen October 2, 2013 at 7:46 am

    I love salted butter too! But I agree with you, it is great for a topping but not for baking. The fall season is my favorite because my husband bakes bread and I will be able to get him great ingredients for his breads: pumpkin, butternut squash, yams, acorn squash, etc. I would love to capture the aroma of fall baking in a candle!
    http://liveitinerantly.com

  • Reply Jocelyn (Grandbaby Cakes) October 2, 2013 at 10:14 am

    Now this is a lovely bread. I am always so afraid to try bread but I am going to do it this year!

  • Reply Laura@baking in pyjamas October 2, 2013 at 10:35 am

    It’s very hard to get it over here. Waitrose do stock it though but only in selected branches. Bread looks scrummy!

  • Reply sandra October 2, 2013 at 10:37 am

    I’m with you – salted butter all the way!

  • Reply Eileen October 2, 2013 at 11:52 am

    Ooh, hooray! Rye sounds like such an interesting combination with rich, sweet pumpkin. I love the seedy topping too!

  • Reply RLT October 2, 2013 at 12:01 pm

    Love pumpking bread! Have you ever considered a buttter keeper? Le Creuset sells one and there are several more less expensive out there.

  • Reply Michelle October 2, 2013 at 1:33 pm

    Oh man! I wondered (hoped!) if you were going to do this. You’ve had such a (wonderful!) obsession with rye flour, so it just makes sense!!

  • Reply Grace @ Earthy Feast October 3, 2013 at 11:58 am

    Ugh, I love melty salted butter on fresh baked bread. The pumpkin/rye combo sounds heavenly.

  • Reply Steph October 13, 2013 at 9:24 am

    Love, love love this recipe! Usually pumpkin breads come out a bit sweet for my tastes, but the rye flour in this one makes it a bit heartier.

    • Adrianna Adarme
      Reply Adrianna Adarme October 13, 2013 at 10:48 am

      Yes! That’s my favorite thing about this bread, too. Not too sweet! Glad you loved it!

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