Pumpkin Yeast Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">420g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">60ml warm water (40-43°C)</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">240g pumpkin purée (not pumpkin pie filling)</li><li class="ingredients-single-item">60ml warm milk</li><li class="ingredients-single-item">60g unsalted butter, melted and cooled slightly</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">7g salt</li><li class="ingredients-single-item">5g ground cinnamon</li><li class="ingredients-single-item">2g ground nutmeg</li><li class="ingredients-single-item">2g ground ginger</li><li class="ingredients-single-item">1g ground cloves</li><li class="ingredients-single-item">15g honey or maple syrup for glazing (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23cm loaf pan</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. In a small bowl, combine the warm water (40-43°C) with 1 teaspoon of your measured sugar and sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy and fragrant. This activation step ensures your yeast is viable and will properly leaven your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the pumpkin purée, warm milk, melted butter, egg, remaining sugar, salt, and all the spices. Mix on low speed with the paddle attachment until well combined. The fat from the butter and egg will create a tender crumb in the final bread.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the activated yeast mixture to the pumpkin mixture and stir to combine. Switch to the dough hook attachment, then gradually add 375g of the bread flour (reserving the rest). Mix on low speed until the flour is incorporated, then increase to medium speed and knead for 5-7 minutes until the dough becomes smooth and elastic. The dough should be slightly tacky but not sticky - add the remaining flour as needed, but be careful not to add too much as this can make your bread dry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly floured surface and knead by hand for 1-2 minutes to ensure proper gluten development. Shape into a ball and place in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place (24-27°C is ideal) for 1-1.5 hours, or until doubled in size. The pumpkin and fats in this dough will slow the rise slightly compared to a standard bread dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled, gently punch it down to release excess air bubbles. Turn out onto a lightly floured surface and shape into a loaf: flatten into a rectangle about 20x30cm, then fold the long sides into the center like a business letter. Roll up tightly from the short end, pinching the seam to seal. Place seam-side down in a greased 23cm loaf pan.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the loaf pan and let the dough rise again for 45-60 minutes, or until it has risen about 2.5cm above the rim of the pan. About 20 minutes before baking, preheat your oven to 180°C.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before baking, lightly brush the top of the loaf with water for a crisp crust. For a soft, shiny crust, brush instead with a beaten egg white. Make a shallow slash down the center of the loaf with a sharp knife or bread lame to allow for expansion during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 35-40 minutes, or until the bread is deeply golden and sounds hollow when tapped on the bottom. If the bread is browning too quickly, loosely cover with aluminum foil after 25 minutes. The internal temperature should reach 88-93°C when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>If desired, brush the hot loaf with honey or maple syrup for a glossy, sweet finish. Remove from the pan immediately and cool on a wire rack for at least 1 hour before slicing. This cooling period allows the structure to set and prevents the bread from becoming gummy when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store completely cooled bread in an airtight container at room temperature for up to 3 days, or freeze sliced for up to 3 months. This pumpkin bread makes wonderful toast and is delicious with butter, cream cheese, or alongside autumn soups and stews.</li></ol>