Soft and airy Pumpkin Yeast Bread made from scratch. This easy artisan recipe makes 1 big loaf and is great for dinner, sandwiches, and toast. Even beginner bakers can make it. No bread machine is required.
You'll also love this Multigrain Sandwich Bread, No-Knead Crusty Bread and Blue Cheese Bread.
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 why store-bought bread is "not very good," I was convinced to start posting homemade bread recipes on my blog.
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If you've never made bread before or are intimidated by this process, please don't be. The process might seem long, but it's mostly hands-off time, and making your own bread is easier than you think.
If you love this recipe, then you'll also love my homemade multigrain sandwich bread, another family-friendly recipe that's perfect for any meal. If you're looking for more bread recipes, don't miss my delicious garlic focaccia, a foolproof recipe that's perfect for beginners.
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.
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If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Pumpkin Yeast Bread Recipe
Ingredients
- 1 c pumpkin puree
- 1 c whole wheat flour
- 2 c all-purpose flour
- 2 teaspoon cane sugar
- 1 teaspoon active dry yeast
- 2 tablespoon butter or vegan butter softened at room temperature
- 1 teaspoon salt
- 2 tablespoon pumpkin seeds raw
- ⅔ c (150 ml) water regular or plant-based
- 2 tablespoon milk
Instructions
Mix the flours
- In a large bowl combine 2 types of flour.
Proof the yeast
- In a Kitchen Aid bowl add yeast and 7 teaspoon of warm (95-115 F) water. Do not stir. Wait until the yeast dissolves, about 10 minutes. Add sugar and 1 tablespoon 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 tablespoon of water, 1 tablespoon 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.
Bake
- About 60 minutes into the rise, preheat the oven to 445 F.
- Lightly brush the log with 2 tablespoon 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.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Carolina says
Hello!!! do you have this recipe in grams?
Iryna Bychkiv says
Hello Carolina! I've just converted the measurements to the metric system, so you should be able to see them in grams.
Lou says
oh my! this bread is so scrumptious and a great way to use butternut in my case. it was a very soft dough (why?) so I baked it in a Dutch oven and it came out great!
thanks for the great recipe!
Iryna Bychkiv says
Lou, thank you so much for your comment and 5-star rating! I'm happy you enjoyed this bread recipe!
Ashley Nicole Sanders-Jackson says
Making this for the second time. We had a bumper crop of pumpkins that I'm trying not to waste this winter and my older son (which is salty when I sneak pumpkin into things at this point) loved the bread!
Iryna Bychkiv says
Ashley Nicole, thank you so much for your comment! I'm happy you and your son enjoyed this pumpkin yeast bread recipe!
Arianne Bertucci says
Just made this bread my family loved it. I added a TBsp dried kale and TBsp of rosemary, the bread rose well, our house runs cold so I let first rise go an extra hour. Great bread.
Iryna says
Arianne, thank you so much for your comment and 5-star rating! I'm very happy you liked this pumpkin yeast bread recipe.
Gabriela Busby says
Oh my goodness! This is fantastic! I just made it today and it is perfect even though I messed up the recipe... I added 1c more of wholewheat flour than recipe called for.... Oops.. I also added a little more water and some honey. I cheated a little and let the dough raise in the breadmaker but I did the rest as writan above. It still turned out wonderful. The best bread I ever made. Love it! Thank you Iryna
Iryna says
Thank you so much Gabriela for making this bread and leaving this fantastic review and 5 star rating! I’m so very happy to hear how much you loved it!!
Mashka says
Yes!!!