Pumpkin Yeast Bread


Delicious, glorious, homemade, fresh, hot, right out of the oven bread.

You don’t need to be an artisan to bake a delicious loaf of bread. My first venture into bread making was with a tasty Panera inspired tomato basil bread – super simple! And this Pumpkin Yeast Bread? Just as simple, and equally tasty.

So if you’ve never made bread before or just dabble occasionally like me, you’ll want to check this recipe out.

This is my second month participating in The Secret Recipe Club – whereby each month we are assigned a “secret” blog from which we choose a recipe to try and share with you here. Last month we made delicious bacon egg and cheese scones. This month we were assigned the blog Nutmeg Nanny, hosted by Brandy. This worked out really well for us, as Rachel and I had been already been checking out Brandy’s site, trying to narrow down the choices for a Taste Test Thursday sampling of our own!

I loved Brandy’s Pumpkin Yeast Bread post – first, because I’ve really gotten into baking bread lately (in fact, I’m posting another recipe tomorrow + King Arthur Giveaway, so be sure to stop by!) – but second, because it was Brandy’s first foray into bread baking. Just like me, Brandy had this fear about baking bread. But you know what we’ve both learned? There’s no reason to be afraid. It’s easy!

Like the tomato basil bread, the dough in this recipe is very forgiving for us newbie bread bakers. Just throw all the ingredients together, mix and knead it, let it do it’s rise thing, and throw it in the oven.

Brandy baked her bread in a loaf pan. But I opted instead to bake mine pan free. I placed my dough on parchment paper on top of a wood cutting board. I then divided and shaped it into loaves and let it rise. After rising I just picked up the cutting board and slid the dough, still on the parchment, right onto my hot pizza stone in the oven.

Our house smelled wonderful.

The bread has a subtle spiced flavor to it. Enjoy it fresh that day, or perhaps toasted the next (if it makes it that long), with a dab of butter. If you are still holding out on bread baking, look at these pictures and work up the courage to try. You’ll enjoy the results. :)


  • 1/4 cup warm water
  • 1 packages active dry yeast
  • 1/3 cup warm milk
  • 1 large eggs, beaten
  • 3/4 cups puréed pumpkin, either fresh or canned
  • 1 tablespoons vegetable oil
  • 4 cups (approximately) Unbleached All-Purpose Flour
  • 1/4 cup brown sugar
  • 1 teaspoons salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon


  1. In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, oil, 2 cups flour, brown sugar, salt, ginger and cinnamon to yeast mixture. Beat vigorously for 2 minutes.
  2. Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. (It took me an extra cup of flour to reach that point, so use your own judgement)Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
  3. Put dough into an baking sprayed bowl. Spray entire ball of dough. Cover with a towel and let rise until doubled, about 1 hour.
  4. Turn dough out onto lightly floured parchment paper. Divide dough in half. Shape dough into loaves. You can either place into a well-greased 10 x 5-inch pans, shape into two loaves, or make one loaf and 12 large dinner rolls. (We made two loaves - simply sliding our wax paper onto a pizza stone in our oven via a large cutting board. If you don't have a pizza stone, bake on a cookie tray). Cover with a towel and let rise until almost doubled, about 45 minutes.
  5. Bake in a preheated 375°F oven. Loaves bake about 30 minutes, rolls about 20. Check the internal temperature of each with an instant-read thermometer; a reading of 190°F means bread or rolls are done.
  6. Immediately remove bread or rolls from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. Makes 2 large loaves, or 1 large loaf and 12 dinner rolls.

Recipe adapted from: Nutmeg Nanny

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