Pumpkin Rye Yeast Bread
Embrace the warm flavors of fall with this Pumpkin Rye Yeast Bread, a delightful fusion of earthy rye flour and subtly sweet pumpkin puree. This homemade bread boasts a soft, tender crumb with just a hint of cozy spices like cinnamon and ginger, making it a perfect addition to your seasonal baking. The addition of honey and olive oil lends a slight sweetness and richness, while an optional sprinkle of pumpkin seeds on top adds crunch and visual appeal. Ideal for sandwiches, toast, or enjoying with a smear of butter, this artisan-style loaf is both hearty and versatile. With only 20 minutes of prep time, this recipe is perfect for anyone looking to bake homemade bread with unique, wholesome ingredients. Let the aroma of freshly baked bread fill your kitchen and make every slice unforgettable.
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Recipe Information
Ingredients
- 1 cup Warm water (110°F/45°C)
- 2.25 teaspoons Active dry yeast
- 0.75 cup Canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground ginger
- 1.5 cups Rye flour
- 2 cups All-purpose flour
- 1 teaspoon Neutral oil or butter (to grease the bowl)
- 2 tablespoons Optional: Pumpkin seeds (for topping)
Instructions
In a large mixing bowl, combine the warm water and yeast. Let it sit for 5–7 minutes until the yeast blooms (becomes foamy).
Once the yeast is activated, stir in the pumpkin puree, honey, olive oil, salt, cinnamon, and ginger until combined.
Gradually add the rye flour, one cup at a time, mixing well after each addition. Next, incorporate the all-purpose flour, one-half cup at a time, until the dough begins to pull away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead it for about 8–10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour (all-purpose or rye) as needed, but avoid adding too much.
Grease a large bowl with the neutral oil or butter, then place the dough in the bowl. Turn the dough to coat it lightly with oil, cover the bowl with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough to release any air bubbles. Shape it into a round or oval loaf and place it on a parchment-lined baking sheet, or transfer it into a greased 9-inch loaf pan.
If desired, lightly brush the top of the loaf with water or olive oil and sprinkle with pumpkin seeds for extra texture and flavor.
Cover the loaf with a towel and let it rise again for 30–40 minutes until puffy.
Meanwhile, preheat your oven to 375°F (190°C).
Bake the bread for 30–35 minutes, or until it sounds hollow when tapped on the bottom and reaches an internal temperature of 190–200°F (88–93°C).
Allow the bread to cool completely on a wire rack before slicing and serving. Enjoy as is, or with butter, jams, or spreads of your choice.
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3565 mg | 155% | |
| Total Carbohydrate | 381.5 g | 139% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 42.8 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1868 mg | 40% | |
*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.
