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Pumpkin Yeast Bread Recipe

Pumpkin Yeast Bread Recipe

Learn how to make this homemade pumpkin yeast bread with real pumpkin purée and warming spices. The best autumn baking recipe combines a foolproof enriched dough technique with the earthy sweetness of pumpkin for a soft, flavorful loaf perfect for breakfast or alongside soups.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
An overhead shot of a golden-orange pumpkin yeast bread with a perfectly domed top, displaying a tender split down the center revealing its moist, vibrant interior. The loaf rests on a rustic wooden board scattered with cinnamon sticks and star anise, with butter melting on a freshly cut slice nearby. Soft natural light streams in from a window, highlighting the bread's tender, pillowy crumb and fine texture. A dusting of flour remains on the crust, showcasing its artisanal quality, while autumn leaves artfully arranged in the background complement the bread's warm spice notes and seasonal appeal.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pumpkin Yeast Bread Recipe?

This autumn bread requires bread flour, active dry yeast, pumpkin purée, milk, butter, egg, sugar, salt, and warming spices (cinnamon, nutmeg, ginger, and cloves). Optional honey or maple syrup can be used for glazing the baked loaf.

How to cook Pumpkin Yeast Bread Recipe at home?

Learn how to cook Pumpkin Yeast Bread Recipe by activating yeast in warm water, combining it with pumpkin purée and other wet ingredients, gradually adding flour to form a dough, allowing two rises (bulk fermentation and proofing), and baking at 180°C for 35-40 minutes until golden and hollow-sounding when tapped.

Can I use canned pumpkin for homemade yeast bread?

Yes, canned pumpkin purée works perfectly in yeast bread recipes. Just ensure you're using plain pumpkin purée and not pumpkin pie filling, which contains added sugars and spices that would alter the recipe's balance and potentially interfere with the yeast activity.

Why does my pumpkin bread seem heavier than regular white bread?

Pumpkin bread has a denser texture than plain white bread because pumpkin purée adds moisture and weight. The additional fats and sugars in enriched doughs also slow yeast activity, resulting in a slightly tighter crumb structure compared to lean doughs made with just flour, water, and yeast.

What makes a good autumn spice blend for bread baking?

A balanced autumn spice blend for bread typically includes cinnamon as the dominant note, supported by warming spices like nutmeg, ginger, and cloves. The key is using them in proper proportion—too much can overpower the pumpkin flavour, while too little won't deliver that signature autumn taste.

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The best autumn baking recipe combines a foolproof enriched dough technique with the earthy sweetness of pumpkin for a soft, flavorful loaf perfect for breakfast or alongside soups.", "prepTime": "PT30M", "cookTime": "PT40M", "totalTime": "PT3H10M", "keywords": "pumpkin bread, yeast bread, autumn baking, spiced bread, homemade bread", "recipeYield": "12", "recipeCategory": "Bread", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "165 calories", "carbohydrateContent": "28 g", "proteinContent": "4 g", "fatContent": "4 g", "saturatedFatContent": "2.5 g", "cholesterolContent": "25 mg", "sodiumContent": "175 mg", "sugarContent": "5 g", "servingSize": "1 slice" }, "recipeIngredient": [ "420g bread flour (plus extra for dusting)", "7g active dry yeast (1 packet)", "60ml warm water (40-43°C)", "60g granulated sugar", "240g pumpkin purée (not pumpkin pie filling)", "60ml warm milk", "60g unsalted butter, melted and cooled slightly", "1 large egg, at room temperature", "7g salt", "5g ground cinnamon", "2g ground nutmeg", "2g ground ginger", "1g ground cloves", "15g honey or maple syrup for glazing (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Activate Yeast", "text": "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." }, { "@type": "HowToStep", "name": "Mix Wet Ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Knead Dough", "text": "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." }, { "@type": "HowToStep", "name": "First Rise", "text": "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." }, { "@type": "HowToStep", "name": "Shape Loaf", "text": "Once the dough has doubled, gently punch it down to release excess air bubbles. 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Make a shallow slash down the center of the loaf with a sharp knife or bread lame to allow for expansion during baking." }, { "@type": "HowToStep", "name": "Bake", "text": "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." }, { "@type": "HowToStep", "name": "Glaze and Cool", "text": "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." }, { "@type": "HowToStep", "name": "Store", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "173" }, "review": [ { "@type": "Review", "author": "Miyuki Tanaka", "datePublished": "2024-04-18", "reviewBody": "Best bread I've made this fall! The texture is perfect - soft and pillowy with just the right amount of pumpkin flavor. I added some pepitas on top for extra crunch and it turned out beautifully.", "name": "Autumn Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Rahman", "datePublished": "2024-04-15", "reviewBody": "My kids demolished it in one sitting! I've tried several pumpkin bread recipes but this yeast version has the most wonderful texture. It makes the most amazing toast for breakfast with a little cinnamon butter.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-10", "reviewBody": "Perfect texture with amazing pumpkin flavor! I was hesitant about the yeast process but the instructions were so clear. The bread rose beautifully and had such a tender crumb. Definitely worth the effort!", "name": "Brilliant Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Camila Ferreira", "datePublished": "2024-04-05", "reviewBody": "Great with soup or as toast! I served this alongside a butternut squash soup and it was the perfect complement. The spice blend is perfectly balanced - you can taste the warmth without any single spice overwhelming.", "name": "Perfect Autumn Pairing", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-03-30", "reviewBody": "Freezes beautifully for later enjoyment! I made two loaves and froze one. The texture and flavor remained perfect after thawing. The honey glaze adds a lovely touch to the crust. Definitely making this again for Thanksgiving!", "name": "Make Ahead Wonder", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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