Pumpkin Yeast Bread
Making bread is my first answer to the question “what’s your favorite thing to bake?” Pumpkin isn’t among my favorite flavors, but I do enjoy it when it takes on the form of something edible. I tried a version of this recipe a while ago, but I started playing with it and ended up with—what I believe—is the lightest, tastiest result. 
Some recipes for this bread call for eggs, but I felt there was enough butter and pumpkin flavor—along with the spices—that they weren’t necessary. The pumpkin puree adds a lot of richness. The dough will be slightly sticky even when you’ve added enough flour, so don’t add too much. Knead in only enough flour so that the dough is easy to handle, but is still soft. 
You can make the dough a day ahead of time and let it proof in the refrigerator. The next day, it can take up to three hours to start rising again, so pull it out early. Forming the loaves—or rolling the buns—is the best part. This dough smells so good you might want to eat it raw! 
It goes without saying your house will smell amazing while these are baking. Their tops should be a light golden brown and the loaves should sound hollow when tapped. The crust immediately becomes soft as it cools, and the interior is amazingly soft and fluffy. 
You will have to try it fresh from the oven. There is just enough brown sugar in this bread to accent the pumpkin without stealing it, and just enough spice to add some warmth. It makes great toast, and even though I haven’t actually tried, it would be great for French toast. If I were to make pumpkin bread pudding, this would be my star ingredient. 
Winter is around the corner, so go on and make this bread! My oven keeps my kitchen warm quite often with this bread in it, and the smell only amplifies the love ha-ha-ha…. Give this bread a try and let me know your favorite way to eat it!
Watch a video demo for this recipe here!
Ingredients
- 3/4 cup lukewarm water
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1/4 cup milk, scalded
- 1/4 cup butter
- 1 1/2 teaspoons salt
- 1/2 cup brown sugar
- 3/4 cup pumpkin puree
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 2 cups all purpose flour
- 2 1/2 - 3 cups whole wheat flour (or all purpose flour)
Instructions
- Combine water and the teaspoon of sugar in a large bowl. Sprinkle in yeast and allow to proof about 10 minutes.
- Meanwhile in a small saucepan, heat milk and add butter. Stir until butter is completely melted and cool completely.
- Stir down the foam created by the yeast and add the cooled butter & milk mixture. Then add the salt, brown sugar, pumpkin puree, ginger and cinnamon.
- Begin stirring in the 2 cups of flour until you have a very thick batter.
- Now keep adding in the remaining 2 1/2 - 3 cups of flour, whether you're using wholewheat or continuing with all purpose. Combine until you have a soft dough that is easy to handle, and knead for 8-10 minutes until it's smooth and elastic.
- Place dough in an oiled bowl and toss to coat completely. Cover with plastic wrap and allow to rise in a warm place for 2 hours or until doubled in bulk.
- Punch down dough and form into a half inch rectangle. Cut into two smaller rectangles and form into loaves or 8 dinner rolls each. Place into greased loaf pans or cookie sheets if making rolls, cover and let rise again for 1 1/2 hours or until doubled in bulk.
- Bake in a preheated 350F oven for 30-35 minutes for loaves or 20 minutes for rolls. Bread should be a light golden brown and sound hollow when tapped.