Pumpkin Yeast Bread

Pumpkin Yeast Bread is a delicious bread with real pumpkin and spices. Serve at Thanksgiving or to use for sandwiches and paninis!

Pumpkin Yeast Bread

This is an oooold recipe – meaning that I made it a long time ago. In fact, these photos were taken in my apartment kitchen in Chicago . . . in December 2009! By the time I loaded them on my computer, pumpkin season was pretty much over. I planned to post this recipe last fall but never did. So here we are.

Pumpkin Yeast Bread

This is a really good bread recipe – just a hint of sweetness and a mellow pumpkin flavor. It’s great for the leftover turkey sandwiches that we all love to enjoy throughout the holidays. I plan to make this again this year and follow Annie‘s example of creating a Thanksgiving leftover panini – yum!

Pumpkin Yeast Bread

Gluten Free Option

I have the most trouble adapting yeast bread recipes to gluten free. Even using a measure for measure gluten free flour, which works well for baked goods, the results tend to be dense and heavy. I have not tried it with this recipe, but this is just a warning in case you want to try it.

Pumpkin Yeast Bread Pin

Looking for More Bread Recipes?

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American Sandwich Bread
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Pumpkin Yeast Bread

Pumpkin Yeast Bread

Meghan
Pumpkin Yeast Bread is a great bread to serve at Thanksgiving or to use for sandwiches and paninis!
Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Course Side Dish
Cuisine American
Servings 1 loaf

Ingredients
  

  • 1/2 cup warm water
  • 1 1/2 tablespoon instant yeast
  • 2/3 cup warm milk
  • 2 large eggs
  • 1 1/2 cups pumpkin puree
  • 2 tablespoons vegetable oil
  • 1/2 cup brown sugar
  • 2 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Dash of ground cloves
  • 6 1/2 cups bread flour (approximately)

Instructions
 

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

Notes

Source: Annie’s Eats, originally adapted from King Arthur Flour
You’re Gonna Bake It After All
bakeitafterall.com
Keyword bread, pumpkin, side dish, vegetarian


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