Soft and airy Pumpkin Yeast Bread made from scratch. Easy artisan recipe makes 1 big loaf and great for dinner, sandwiches and toasts. Even beginner bakers can make it. No bread machine required.
Pumpkin Savory Bread
After trying store-bought bread one last time, my mom declared that she’s not gonna buy bread anymore. Instead, she was gonna make it.
My mom is an avid baker. She’s been making her own bread for years and always experiments with new recipes. When she explained to me why store-bought breads are “not very good”, I was finally convinced to start posting homemade bread recipes on my blog.
If you’ve never made bread before or intimidated by this process, please don’t be. The process itself might seem long, but it’s mostly hands off time and making your own bread is easier than you think.
Since pumpkin season is almost here, I have a wonderful recipe for you – Pumpkin Yeast Bread. It’s a delicious and artisan loaf with mild pumpkin flavor and beautiful color. It’s fluffy, but not “cotton candy” fluffy.
You can slather it with butter and jam or serve it with your hot homemade soup, think Green Borscht. You can also use this Pumpkin Bread for making sandwiches or toasts.
The ingredients are simple and you may already have them in your pantry. In addition, this easy pumpkin bread freezes well and doesn’t harden to soon.
How to freeze homemade yeast bread?
You can freeze the whole loaf or half of it. Make sure the loaf has cooled. Tightly wrap bread in plastic or zipper bag, make sure there is no air inside the wrap and place it in a freezer. You can store your homemade bread for up to 1 month.
To defrost, simply remove the plastic wrap and allow bread to come to a room temperature on a counter overnight.
Best Soup To Serve With Bread
If you make this recipe, make sure to snap a photo and post it on Instagram with a hashtag #lavenderandmacarons.
Pumpkin Yeast Bread Recipe
Mix the flours
- In a large bowl combine 2 types of flour.
Proof the yeast
- In a Kitchen Aid bowl add yeast and 7 tsp of warm (95-115 F) water. Do not stir. Wait until the yeast dissolves, about 10 minutes. Add sugar and 1 tbsp of flour mixture and mix everything nicely. Cover the bowl with a kitchen towel and place in a warm place for 30-40 minutes or until bubbles start to appear.
Mix and knead the dough
- Add the remaining water minus 3 tbsp, pumpkin puree, mix it and then add in the remaining flour mixture and softened butter.
- Attach the bowl and the dough hook to the mixer, making sure you lock the head in place. Mix at the lowest speed (the first position) for 2 minutes or until all ingredients are combined. If the mixture is too dry, you can add the remaining 3 tbsp of water, 1 tbsp at a time.
- Turn to Speed 2 and knead the dough for 5 minutes. Add salt, increase to Speed 3 and knead for another 5-10 minutes until the dough no longer sticks to the sides of the bowl.
Let the dough rise
- Turn off the Kitchen Aid machine, clear off the hook and cover the bowl with a lid. Place the bowl in a warm place until it increases in size by 2 or 2 ½ times.
Shape the loaf
- Place the dough on a floured working surface. Sprinkle your hands with flour and shape the dough into a rectangle about 8" x 10" and roll into a tight log pinching the edges.
Let the loaf rise
- Place the log seam side down on a parchment lined baking sheet. Cover the log with a bigger plastic container or paper towel topped with a damp kitchen towel and place in warm place until it doubles in size, approximately 90 minutes.
- About 60 minutes into the rise, preheat the oven to 445 F.
- Lightly brush the log with 2 tbsp of milk and sprinkle with pumpkin seeds. Very gently press on the seeds and place the bread into the oven for 10 minutes.
- Reduce the temperature to 390 F and bake for another 30-35 minutes until bread is golden brown.
- Remove the bread on a cooling rack and slice once it's completely cooled.