Pumpkin Yeast Bread
Elevate your baking game with this irresistibly soft and aromatic Pumpkin Yeast Bread! Combining the earthy sweetness of canned pumpkin puree with warm spices like cinnamon, nutmeg, and ginger, this homemade loaf is a cozy fall-inspired treat perfect for any time of year. The yeast-risen dough yields a delightfully fluffy texture, while whole milk and melted butter add richness to every bite. With a golden crust and a tender crumb, this bread is ideal for morning toasts, sandwiches, or simply enjoying with a slather of butter. Simple yet satisfying, this recipe is a must-try for bread lovers looking to bring a seasonal twist to their kitchen.
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Recipe Information
Ingredients
- 0.25 cups Warm water
- 1 packet Dry active yeast
- 2 tablespoons Granulated sugar
- 1 cup Canned pumpkin puree
- 0.5 cups Whole milk
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 large Egg
- 1.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 4 cups All-purpose flour
- 1 tablespoon Vegetable oil (for greasing the bowl)
Instructions
In a small bowl, combine the warm water, dry active yeast, and 1 tablespoon of granulated sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, whisk together pumpkin puree, milk, melted butter, egg, salt, remaining granulated sugar, cinnamon, nutmeg, and ginger until smooth.
Add the yeast mixture to the pumpkin mixture and stir to combine.
Gradually add the flour, one cup at a time, mixing thoroughly after each addition. Once the dough becomes too thick to stir, begin kneading by hand or with a dough hook attachment on a stand mixer.
Knead until the dough is smooth and elastic, about 8-10 minutes. If the dough is sticky, sprinkle in small amounts of additional flour, but avoid over-flouring.
Lightly grease a large mixing bowl with vegetable oil and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap and allow it to rise in a warm place until doubled in size, about 1 hour.
Punch down the dough to release air and transfer it to a lightly floured surface. Shape the dough into a loaf and place it into a greased 9x5-inch loaf pan.
Cover the loaf pan with a towel and let the dough rise again until it has doubled in size, about 30 minutes.
Preheat your oven to 375°F (190°C). Once the dough has risen, bake the bread for 30-35 minutes, or until the top is golden brown and the loaf 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 as desired. Store leftover bread in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 110 mg | 2% | |
*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.
