This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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 have made many pumpkin quick breads, but never a yeasted version! This sounds delicious, and since I got over my yeast fear by making homemade pita, I will definitely be giving this a shot!
This looks great! Perfect fall treat
I would love a slice! Looks so good!
I was just thinking of pumpkin recipes and this looks great, you don’t typically see a yeast pumpkin bread 🙂
In the ingredientsyou have ginger and cinnamon but in the directions you have ginger and cardamon. which is right?
Hi Doreen,
I substituted cinnamon for cardamom because I was out. I fixed that (and noted that) in the recipe. Thanks for the heads-up 🙂
I made this last year and it made my life. It’s my favorite yeast bread of all time.
Yay it’s that time of the year again when all those delicious pumpkin recipes start to appear. I love this bread. Thanks for sharing 🙂
Such a beautiful colour! Good on you getting into breadmaking…I really wish we had canned pumpkin here in New Zealand, I’ll have to make extra next time I’m steaming or roasting it so I can try this.
I had no idea you couldn’t find canned pumpkin in NZ! Do they offer canned squash? If you ever need a can don’t hesitate to ask…although I’m not sure how much that would cost to ship…haha
I am the same way when it comes to yeast bread. What’s up with that. For some reason a fear settles in. Hmmm.
Anyways, this pumpkin bread is my kinda thing…looks awesome!
I would love if you added this and any other links to my “Happy Post” today. https://su.pr/1bZ8fp
Great job on the bread! It looks so yummy.
I laughed thru this post b/c I have felt the same way about attempting to bake with yeast. A couple of weeks ago I bought some yeast thinking I will finally attempt a yeast bread. Thanks for giving me the courage to actually do it! LOL