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This super simple pumpkin yeast bread packs big-time pumpkin flavor in a light and airy yeast bread. It is simple to make and perfect for ham sandwiches.
If you love to fall and want everything in your life fall-themed, this bread will be your new best friend.
Well, if bread could be best friends.
This pumpkin yeast bread is super simple to make and 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 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 exceptionally with ham!) or just as a slice of toast.
Need more bread recipes in your life? You MUST to try this bannock recipe!
What is the difference between yeast bread and quick bread?
It’s pretty typical to see pumpkin bread this time of 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, you know that they are typically quick bread. They do not require yeast or rising time and come together pretty quickly.
You need to use yeast for yeast bread to rise. It requires 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 it similar if you want the bread to turn out as written.
I have found canned sweet potato and butternut squash that work great in this recipe.
Always remember only to use puree and not pumpkin pie filling. That is a VERY different ingredient that will not work in this recipe.
What brand of pumpkin puree is the best?
I am not loyal when it comes to canned pumpkin.
I have successfully used Libby, Great Value, Trader Joe’s, Farmer’s Market Brand, and organic and non-organic brands.
Can I make my bread rise faster?
Not really, but some factors slightly affect the timing of your rise.
If your room is cold, the yeast is less active and will take longer to rise. If your room is hot, your yeast will be more active and rise faster.
However, the faster your bread rises, the less time it has to establish flavor.
If you’re working in a warm space, keep an eye on your bread, as it will rise much faster than possibly called for.
Love this pumpkin yeast bread?
Why not try a few of my other delicious bread recipes!
- Cinnamon Raisin Sourdough Bread
- Sourdough Discard Banana Bread
- Cheesy Pesto Garlic Bread
- Gingerbread Banana Bread
- Carrot Cake Banana Bread
Pumpkin Yeast Bread
Ingredients
- 2 tablespoons instant or active dry yeast
- 1/2 cup lukewarm milk, 113 grams
- 2 large eggs
- 1-1/2 cups canned pumpkin puree, 340 grams
- 2 tablespoons vegetable oil, 25 grams
- 6-1/2 cups all-purpose flour, 780 grams
- 1/2 cup brown sugar, packed, 106 grams
- 2-1/2 teaspoons kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
Instructions
- Place all of the ingredients into a large mixing bowl or the bowl of an electric mixer.
- 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.
- Light grease a large mixing bowl and add the dough.
- Cover and let rise until doubled, about 60-75 minutes.
- Lightly oil your work surface.
- Gently deflate your dough and turn it out on the oiled work surface.
- Shape each half into a loaf, and place in lightly greased 9" x 5" loaf pans.
- Cover the pans and let the loaves rise until almost doubled, about 45 minutes.
- Toward the end of the rising time preheat the oven to 350 degrees F.
- 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 degrees F.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pumpkin Yeast Bread
Ingredients
- 1/2 cup warm water
- 2 packages, 2 tablespoons active dry yeast
- 2/3 cup warm milk
- 2 large eggs, beaten
- 1-1/2 cups puréed pumpkin, either fresh or canned
- 2 tablespoons vegetable oil
- 6-1/2 cups all purpose flour
- 1/2 cup brown sugar
- 2 teaspoons salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
Instructions
- In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, ginger and cinnamon to yeast mixture. Beat vigorously for 2 minutes.
- Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
- Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
- Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in well-greased 10 x 5-inch pans or, shape half into a loaf, and other half into 12 large dinner rolls. Cover with a towel and let rise until almost doubled, about 45 minutes.
- 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.
- 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.
- *I successfully halved this recipe
I’ve had my eye on this recipe for a while and plan to make it once fall comes around. Can you taste the spices? I’m kinda thinking I might want to triple them since I like things to be really flavorful.
I liked the spices at the level they were because I felt like the pumpkin bread could still be served with savory dishes and not taste too much like dessert. I think if you really pumped up the spices you would get a more dessert (or breakfast) tasting bread. Both would be good, but I guess it depends on when you feel like serving it 🙂
this bread looks yummy! i might be tempted to overcome my fear of yeast to try it!
Pumpkin with yeast- what a fun idea!!! I bet its awesome toasted!!
Congrats girl, you made your first yeast bread! The more you make it, the better you’ll get. I can think of few things more delicious than freshly baked yeast bread. You cracked me up with the “measuring cup” comment! You are so cute.
Great job! The bread sounds really delicious with pumpkin and spices!
I’m terrified of yeast as well, you are not alone… your bread looks wonderful though. Congrats!
Hee hee! This made me giggle- the irrational fear of yeast and the built in handles! 🙂 Truly a fun recipe though. I have never seen a yeast pumpkin bread.
I agree that yeast breads are scary! I tried my first one two years ago and while they normally come out fine, I do get the occasional surprise (aka failure).
I had a pumpkin yeast bread on a Carnival cruise earlier this summer. They used it to make a hot ham sandwich… omg, so good! That sandwich tasted like Thanksgiving. I recommend making a hot sandwich with this bread. You’ll love it.
I’m so intrigued!
Good job! I love the built-in handles 🙂 Maybe this will encourage me to overcome my fear…