Pumpkin Yeast Bread
A tender pumpkin yeast bread that makes amazing sandwiches and toast. It’s also healthy, easy to make, and vegan too. Win-Win!
Even if you are new to making bread, or have never tried it before, I have some very helpful links to make this fun and easy.
Now this isn’t quick bread. This is loaf bread for making sweet or savory sandwiches. Both types taste excellent on these slices.
Making Pumpkin Yeast Bread:
You can do everything in a bread machine, or the mixing and kneading in the bread machine first- then baking in the oven.
You also have the option of doing this without a bread machine. Choose whichever method is best for you. The result will still be delicious.
Bonus Recipe: Maple Pumpkin Butter
You can use the remaining pumpkin purée to make maple pumpkin butter.
Small Batch Maple Pumpkin Butter
1 cup (or rest of can) pumpkin purée
3 tablespoons pure maple syrup
3 tablespoons apple juice
1 tablespoon brown sugar
3/4 teaspoons pumpkin pie spice or ground cinnamon
Stir everything together in a small saucepan over medium heat.
Cook, stirring constantly, until it starts to boil. Reduce heat to low and simmer.
Stir occasionally to make sure it doesn’t burn. Cook for 15-20 minutes, or until thickened.
Remove from heat and cool. Store in a lidded container in the refrigerator for up to 3 weeks.
FYI- I also sometimes use the remaining purée to make Pumpkin Pie Oatmeal. Both are so good!
I like mixing and kneading the pumpkin yeast dough in my bread machine. I end up using less flour, and it’s more tender.
If you don’t own a bread machine, here are some helpful links instead:
How to Knead Dough by America’s Test Kitchen
This article by Kitchen Aid covers How to How to Knead Dough by hand or a machine.
Proofing the Dough:
You’ll do this step if you’re baking in the oven, otherwise your bread machine will handle it.
This information is especially helpful for proofing your bread when it’s cold outside.
Depending on the temperature of your kitchen, the rise can take anywhere from 1 to 2 hours.
This pumpkin dough is pretty silky, and you really only need but a dusting of flour when you’re shaping it.
I usually just spray a little oil on the mat, unless the dough is really sticky, and this works for me.
Here’s a good YouTube tutorial on how to shape your dough for the pan.
I haven’t experienced any problems making this recipe, but this bread making guide has helpful solutions for yeast bread issues.
I didn’t add a topping this time, but pepitas, nuts, or whatever strikes your fancy is a great addition before you bake the bread.
This pumpkin yeast bread tastes fantastic as a PB & J, and also stacked with vegan meat, cheese, and basically piled high with everything.
And, ugh, the scent while it’s baking is out of this world. It almost makes you want to cry, because you have to wait until it cools before slicing it. haha
Oh, and hey, we should definitely make some pumpkin cinnamon rolls with this dough too. Enjoy!
Add all ingredients to the bread pan, in the order listed. Baking in Bread Machine: If your bread machine has the options, choose "White"and "2 lb" settings, Baking in Oven: Choose the dough setting on bread machine. When the dough is almost ready, lightly grease a 9 x 5 inch or 10 x 5 inch loaf pan; set aside. Once the "Dough" cycle ends, turn out onto a surface with just the barest sprinkling of flour. Remove paddles, if they are in the dough. Knead it into a tight ball to push out air pockets. Pat the dough into about a 10 inch rectangle. Then roll the dough toward you. Roll into a tight log. The dough should be the size of the long sided length of your bread pan. (See photo of bread in pan, in the post above.) Turn the dough over and seal the bottom. Place in a prepared pan, seam side down, then cover and put in a warm, draft free area to rise. The dough will be ready when your finger leaves a slight indent in the dough, and it's risen about 2 inches above the pan rim. The rising time is going to depend on the temperature of your place. A little past 1 hour of rising, I usually preheat the oven for 20 minutes. Preheat oven to 350 degrees F when dough is almost ready. Bake for 20 minutes. Loosely tent foil over top. Continue baking for 12-15 minutes longer or until bread sounds hollow when lightly tapped. Remove bread from pan to a cooling rack, and cool completely before slicing. See links and notes in the post above for different ways of making this bread + helpful guides if you're new to making yeast bread.Pumpkin Yeast Bread
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Ingredients
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P.S. I just posted Harvest Yeast Bread, and I know you are going to love it too!
