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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Pumpkin Yeast Bread Cooking View

I’ve wanted to try this pumpkin yeast bread for a long, long time.  Last year I made this holiday pumpkin bread, which is very similar in taste, but slightly different in texture and obviously a fancier shape.  This is more of a no-frills version, but certainly no less delicious.  Perfect for so many things – a nice piece of toast spread with pumpkin or apple butter with a cup of coffee or tea, or a great way to change up your usual lunchtime sandwich.  My personal favorite mode of consumption is simply dunked into leftover cranberry sauce from turkey day.  It’s no more difficult to make than any other loaf of sandwich bread, and full of the flavors of fall.  Enjoy!

 

Pumpkin Yeast Bread
Yield: 2 9 inch loaves

Ingredients

½ cup warm water
1½ tbsp. instant yeast
2/3 cup warm milk
2 large eggs
1½ cups pumpkin puree
2 tbsp. vegetable oil
½ cup brown sugar
2 tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
Dash of ground cloves
6½ cups bread flour (approximately)

Cooking View

Directions

  • In the bowl of an electric mixer fitted with the paddle attachment, combine the warm water and yeast.  Add in the milk, eggs, pumpkin, oil, brown sugar, salt, and spices.  Mix briefly to combine.  Add 4 cups of the bread flour to the bowl, and mix until a sticky dough has formed.  Switch to the dough hook.  With the mixer on low speed, gradually add the remaining flour until you have a dough that is smooth and elastic, and not sticky.  Transfer the dough to a well-oiled bowl, turning once to coat the dough.  Cover the bowl with a damp kitchen towel and let the dough rise until doubled in bulk, about 1 hour.

  • Turn the dough out onto a lightly floured work surface.  Divide in half.  Press each pieces into a rectangle about 1 inch thick and no longer than 9 inches long.  With the long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself.  Turn the loaf seam-side up and pinch the seam closed.  Place the loaves in two well-oiled 9 x 5-inch loaf pans and press down gently so the dough touches all four sides of the pan.  Cover with a towel and let rise until almost doubled, about 45 minutes.

  • Preheat the oven to 375° F.  Bake the loaves for about 30 minutes, or until an instant-read thermometer inserted into the loaf reads 190° F.  Transfer to a wire rack and let cool.

Source

  • http://www.healthyfoodforliving.com Lauren

    This recipe is right up my alley… I love all things pumpkin, and this bread looks especially delicious!

  • nutmegnanny

    This looks delicious and light…yum!

  • http://bakeitafterall.blogspot.com Meghan

    This bread looks so great! I have the holiday pumpkin bread already bookmarked, and now this too. This one is so versatile and would be perfect for leftover turkey sandwiches!

  • http://amateurnutritionist.blogspot.com Tamara

    So yummy-looking! When I’ve finished eating this week’s raisin bread, this is next on the list. Though I’ll have to halve the recipe, because I don’t have enough room in the freezer for that second loaf. So hungry for dinner….

  • Amanda

    ahh why wasn’t this recipe up two days ago when I was home?? Oh well, I’ll have to remember this for when I go back in two weeks! :)
    Looks great!

  • http://appleandspice.blogspot.com Katie

    It looks delicious and such a beautiful colour.

  • http://icookhecleans.blogspot.com Judy

    Your bread slices so well. I want to try this recipe!

  • http://penniesonaplatter.wordpress.com Pennies on a Platter

    I made a pumpkin yeast bread this weekend, too, for a friend who had a baby and kept one loaf for ourselves. We’re going to have it tomorrow as french toast! In fact, it just might be this same recipe…but taken from a food blog. Yum! Yours looks like it turned out great!

  • The Cooking Bride

    I made bread out of my leftover pumpkin too! Mine was a sweet quick bread. This recipe looks intriguing and much too irresistable to pass up.

  • Layea

    I made this bread for my husband and substituted sweet potatoes for the pumpkin- it’s amazing! Thanks!

  • Pingback: Pumpkin Yeast Bread « Take a Megabite

  • Rae

    My mother is alergic to aluminum which is found in many many things including baking soda. She and I love making and eating breads but she can’t do as much. We are finding it hard to find really tasty yeast breads. Do you have a particular site or place that you have found that showcases a varitey of yeast type breads? I am sure to pass this one to her, thanks.

  • Annie

    Rae,
    I have a “bread” category in the pull-down bar. You could search through that. Not many bread recipes I have made call for baking soda.

  • Katie

    How sweet is this? could i reduce the sugar to 1/4 cup for a more savory bread?

  • Annie

    It’s not sweet, it’s a savory bread.

  • Sara

    Thanks for the recipe. I just love it!

  • Amy

    Thanks for this delish pumpkin bread recipe! I had extra pumpkin to use up from making your pumpkin scones and came across this recipe. I am a pumpkin fanatic & this bread may not last more than 2 days! =)

  • http://mbm0827.wordpress.com/ Mallory

    I just purchased a Kitchenaid mixer, and this is the first recipe I’m making with it! I have a question, does your mixer seem to struggle a little when adding the final bit of flour? I noticed that the head was moving back and forth a little, even though it was in the locked position. I’m not really sure what is normal and what isn’t, since I’ve never had a stand mixer before. Anyway, I am really excited about this bread!

  • http://profiles.google.com/mls624 Michelle Straub

    I just made this tonight, tweaked it a little to fit my needs and what I had on hand. Tried to cut it in half, but it’s so humid here I still wound up with almost 2 loaves since I kept adding flour. Only have 1 stoneware loaf pan, so I cut the other “half” of dough and rolled them like cinnamon rolls and put them in the muffin pan. They look awesome!

  • cathianne

    Thank you so much for this recipe! I cut the ingredients in half and put them in a bread machine and set it to basic. No time, amazing bread. I can’t wait to make it again – perhaps with a pinch of sage and cardamom instead of pie spices.

  • http://twitter.com/nmm1221 nmm

    This was so delicious and amazing right out of the oven. A perfect way to use up extra pumpkin!