Confetti Yeasted Pumpkin Bread
Warm and inviting, Confetti Yeasted Pumpkin Bread combines the cozy flavors of fall spices with a playful twist of colorful sprinkles, dried cranberries, and candied ginger. This soft and fluffy bread gets its rich, golden hue and moist texture from real pumpkin puree, while a touch of sugar and melted butter ensures just the right balance of sweetness. Perfect for breakfast, a festive holiday table, or an afternoon snack, this yeasted dough is lovingly kneaded and given time to rise, resulting in a beautifully tender loaf. Whether enjoyed as-is or toasted with a smear of butter, this pumpkin bread is a delightful treat that’s as eye-catching as it is delicious. Keywords: pumpkin bread, yeasted bread, fall recipes, festive bread, candied ginger, cranberries, colorful sprinkles.
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Recipe Information
Ingredients
- 2.25 teaspoons active dry yeast
- 0.25 cups warm water
- 0.5 cups milk
- 0.75 cups pumpkin puree
- 4 tablespoons unsalted butter, melted
- 0.33 cups granulated sugar
- 1 whole large egg
- 3.5 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 cups dried cranberries
- 0.25 cups chopped candied ginger
- 2 tablespoons multicolor sprinkles (optional)
Instructions
In a small bowl, dissolve the active dry yeast in warm water (about 110°F/45°C). Let it sit for 5-10 minutes until frothy.
In a small saucepan, warm the milk over low heat until just lukewarm (not too hot to touch). Remove from heat.
In a large mixing bowl or the bowl of a stand mixer, combine the milk, pumpkin puree, melted butter, granulated sugar, and egg. Mix well to combine.
Stir in the frothy yeast mixture.
In a separate bowl, whisk together the all-purpose flour, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough begins to come together.
If using a stand mixer, knead the dough on medium speed for 5-6 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth and elastic.
Gently knead in the dried cranberries, chopped candied ginger, and optional multicolor sprinkles until evenly distributed.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
After the first rise, punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan.
Cover the loaf loosely and let it rise again for 30-45 minutes, or until it puffs up slightly above the pan's edge.
Preheat your oven to 375°F (190°C). Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and it sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve your festive Confetti Yeasted Pumpkin Bread! Store leftovers in an airtight container for up to 4 days.
Nutrition Facts
Calories |
2910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 2559 mg | 111% | |
| Total Carbohydrate | 522.8 g | 190% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 176.7 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 342 mg | 26% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1294 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
