HomeAppetizer Pumpkin Yeast Bread

Pumpkin Yeast Bread

Comments : 24 Posted in : Appetizer on by : Chris Tags: , ,


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.

Theย 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. ๐Ÿ™‚

Pumpkin Yeast Bread


  • 1/4 cup warm water
  • 1 packages active dry yeast
  • 1/3 cup warm milk
  • 1 large eggs, beaten
  • 3/4 cups purรฉed 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 375ยฐF oven. Loaves bake about 30 minutes, rolls about 20. Check the internal temperature of each with an instant-read thermometer; a reading of 190ยฐF 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


24 thoughts

  • December 5, 2011 at 11:40 am

    I’m so glad you liked the bread! It really is delicious. It was awesome for ham and cheese sandwiches ๐Ÿ™‚

    • Chris
      December 5, 2011 at 9:02 pm

      Oh yum. We loved it just plain or with a little butter. Really such a great, easy bread recipe ๐Ÿ™‚

    • MrCurly
      May 2, 2012 at 8:28 am

      Excellent recipe, thankyou for sharing it. I am using this as a base for our sun dried tomato and Fetta bread, yyummmmm.

      • Chris
        May 2, 2012 at 8:32 am

        So glad to hear MrCurly! Please let us know how it comes out. And please share the changes to the recipe so we can try ๐Ÿ™‚

        • MrCurly
          May 2, 2012 at 9:00 am

          Well it came out very nicely, using various methods.

          Just add 80g of sundried tomatos to the mix, no need to cut them up – slicing the loaf will do that for you. SD Toms alone will make quite a difference to the flavour of the loaf, a little extra flour may be required depending on how much liquid your SD tomatos have come with.

          My initial experiment with adding Fetta as well was a flop, due to poor timing. This method worked well though: If you love Fetta (as we do) then take around 60g of Fetta and just before leaving your loaf to rise, punch (with a clean finger or similar implement…) 7 or 8 holes into the dough and insert Fetta depth charges, then pull the dough over the top to close the holes if possible – it doesn’t really matter whether the Fetta pokes through the top, it bakes quite nicely on top, and remains soft inside the loaf. This method will leave a decent amount of Fetta suspended in the dough once it has risen. The result of adding these two is bread that can practically be eaten like a savoury cake.

          • MrCurly
            May 7, 2012 at 7:49 pm

            Have tried the above with semi dried and sun dried tomatos, semi dried was our preference – the liquid providing yet another flavour to this beautiful bread.

    • Chris
      December 5, 2011 at 9:03 pm

      100% agreed! Thanks Lesa ๐Ÿ™‚

  • December 5, 2011 at 2:08 pm

    Delicious! I once made a very basic yeasted pumpkin bread (Pain de Citrouille) where the recipe’s provenance was a cookbook published by King Louis XIV’s valet in 1654. It was lovely, and using some squash gives the bread such a nice color.

    • Chris
      December 5, 2011 at 9:03 pm

      Wow, that bread recipe had some history huh? Would love to give that one a shot. Is it on your site?

      • December 5, 2011 at 9:58 pm

        2 1/2 L flour
        15 g (2 packets) yeast
        875 g smashed/pureed squash* (reserve cooking water if cooked at home)
        15 ml salt

        Dissolve yeast in 75 ml cooking liquid or warm water. Mix flour, salt and pumpkin together. Once the yeast has proofed, mix into the dough and knead for 15 minutes. Allow to rise for 2 hour or until doubled. Punch down, knead briefly, and shape into a freeform loaf. Allow to rise for about an hour or so. Slash as desired. Bake on a greased pan in a hot over for about 50 minutes.

        Wicked easy, and pretty impressive.

        *Small pie pumpkin or a pretty good sized butternut squash.

        • Chris
          December 6, 2011 at 9:19 pm

          awesome, thanks Stephanie!

    • Chris
      December 5, 2011 at 9:04 pm

      It’s so simple too! ๐Ÿ™‚

  • December 5, 2011 at 4:10 pm

    Looks delicious! Sounds like a perfect holiday season bread to me.

  • December 5, 2011 at 9:00 pm

    I love the idea of a yeasted pumpkin bread! I bet it makes a mean french toast. I adore Nutmeg Nanny!

    • Chris
      December 6, 2011 at 9:20 pm

      thanks Astrid! i put a pan of steaming water in underneath.i read steam helps get a nice crust.im still working at it ๐Ÿ™‚

  • December 6, 2011 at 9:29 pm

    Bread looks GREAT!! I made some Sweet Potato Yeast bread the other day – it had marshmellows in it. I bet this would be good that way too.

    • Chris
      December 7, 2011 at 8:17 am

      Oh yum, marshmallows! I’d like that ๐Ÿ˜‰

  • Amanda
    March 12, 2013 at 8:58 pm

    I loved this bread! I will be making a whole wheat, soaked version to see if I can make it healthier. The second time I made the recipe, I played with it a little, and added orange zest and candied ginger. So amazingly good! I will be trying your other bread recipes too. Thank you!

    • Chris
      March 13, 2013 at 5:45 pm

      Oooh the orange zest sounds like a great addition! Thanks for the suggestion!

  • Pingback: 52 Weeks of Bread: 39-46 | My Yummy Local Life

Leave a Reply