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Pumpkin Yeast Bread

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This super simple pumpkin yeast bread packs big-time pumpkin flavor in a light and airy yeast bread. Simple to make and perfect for ham sandwiches.

Pumpkin Yeast Bread sliced

If you love fall and want all things in you life fall themed this bread is gonna be your new best friend.

Well, if bread could be best friends.

This pumpkin yeast bread is super simple to make and really only takes a couple of hours from start to finish.

The hardest part about making this bread is waiting for it to cool so you can slice it up.

It’s lightly spiced with the addition of ground cinnamon, ginger and cardamom. So it’s not overpowering but gives you just the slightest hint of fall flavor.

It’s great on sandwiches (pairs greatly with ham!) or just as a slice of toast.

Pumpkin Yeast Bread sliced on a plate with butter

What is the difference between yeast bread and quick bread?

It’s pretty typical to see pumpkin bread this time fo the year. However, usually it’s a quick bread instead of a light and airy yeast bread.

If you have ever made banana bread, zucchini bread, or even traditional pumpkin bread it’s typically a quick bread. They do not require yeast or rising time and come together pretty quickly.

In order for a yeast bread to rise you need to use yeast. And it requires a bit more time because yeast bread typically takes at least an hour to rise.

Can I use anything else besides pumpkin puree?

Yes, but you’ll want to keep ti similar if you’re looking for the bread to turn out as written.

I have found canned sweet potato and butternut squash that will work great in this recipe.

Always remember to only use puree and not pumpkin pie filling. That is a VERY different ingredient that will not work in this recipe.

Pumpkin Yeast Bread dough

What brand of pumpkin puree is the best?

I am not loyal when it comes to canned pumpkin.

I have used Libby, Great Value, Trader Joe’s, Farmer’s Market Brand, organic and un-organic brands with great success.

Can I make my bread rise faster?

Not really but there are some factors that slightly affect the timing of your rise.

If your room is cold the yeast is less active and it will take a longer amount of time to rise. If your room is hot your yeast will be more active and will rise faster.

However, the faster your bread rises the less time it has to establish flavor.

If you’re working in a warm space make sure to keep an eye on your bread as it will rise much faster that possibly called for.

Pumpkin Yeast Bread sliced on a plate with butter

Love this pumpkin yeast bread?

Why not try a few of my other delicious bread recipes!

Pumpkin Yeast Bread

Pumpkin Yeast Bread

Yield: 2 (9x5) loaves
Prep Time: 15 minutes
Cook Time: 40 minutes
Rising Time: 2 hours
Total Time: 2 hours 55 minutes

This super simple pumpkin yeast bread packs big-time pumpkin flavor in a light and airy yeast bread. Simple to make and perfect for ham sandwiches.


  • 2 tablespoons instant or active dry yeast
  • 1/2 cup (113g) lukewarm milk
  • 2 large eggs
  • 1-1/2 cups (340g) canned pumpkin puree
  • 2 tablespoons (25g) vegetable oil
  • 6-1/2 cups (780g) all-purpose flour
  • 1/2 cup (106g) brown sugar, packed
  • 2-1/2 teaspoons kosher salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon


  1. Place all of the ingredients into a large mixing bowl or the bowl of an electric mixer.
  2. If kneading by hand mix together the ingredients and knead by hand until a smooth soft dough is achieved. If using an electric mixer, fit it with the dough hook and knead until a smooth soft dough is achieved. I used an electric mixer with a dough hook and this took about 10 minutes.
  3. Light grease a large mixing bowl and add the dough.
  4. Cover and let rise until doubled, about 60-75 minutes.
  5. Lightly oil your work surface.
  6. Gently deflate your dough and turn it out on the oiled work surface.
  7. Shape each half into a loaf, and place in lightly greased 9" x 5" loaf pans.
  8. Cover the pans and let the loaves rise until almost doubled, about 45 minutes.
  9. Toward the end of the rising time preheat the oven to 350°F.
  10. Bake the bread for 30 to 35 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F.
  11. Remove the bread from the oven, and turn it out onto a rack to cool. Store completely cool bread at room temperature for up to 5 days.


Recipe from King Arthur Flour

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 99Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 279mgCarbohydrates: 15gFiber: 2gSugar: 1gProtein: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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