Best 8 Pumpkin Yeast Bread Recipes

PUMPKIN YEAST BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). If desired, serve with honey cinnamon whipped cream cheese.

PUMPKIN YEAST BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.
• To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

SWIRLED PUMPKIN YEAST BREAD

Steps:

• In a large bowl, mix first 7 ingredients and 2 cups bread flour. In a small saucepan, heat water, pumpkin, oil and applesauce to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in raisins and enough remaining bread flour to form a firm dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x9-in. rectangle. Spread each with 2 tablespoons butter to within 1/2 in. of edges and sprinkle with 1/4 cup brown sugar mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake until golden brown, 50-60 minutes. Cool 10 minutes before removing from pans to wire racks to cool.

PUMPKIN YEAST BREAD LOAVES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.
• Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.
• Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.
• Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
• Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
• Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes.
• Bake in the preheated oven until top and sides are brown, about 35 minutes.

CINNAMON SWIRL PUMPKIN YEAST BREAD

Steps:

• First, make sure your yeast is active: combine the water, tablespoon of sugar, and the yeast, stir, and set aside until you see it begin to foam. Your yeast is alive, so proceed.
• Add the remaining ingredients except for 1/2 cup of the flour and those for the filling. Thoroughly combine your dough and knead using your preferred method: a bread machine "dough" setting, your trusty stand mixer, or your own hands. Whatever method you choose, you're done kneading when the dough is springy and smooth to the touch. If it's a bit sticky, add that reserved 1/2 cup of flour a bit at a time until the stickiness goes away. If it seems a bit dry/clumpy, you can add water by the tablespoon until the dough is more elastic.
• Place the dough in a greased bowl and cover with plastic wrap or a towel, then set aside to rise in a warm place for 60 minutes.
• Prep your swirl filling by combining the sugar and cinnamon in a small bowl.
• Make your swirl! Retrieve that risen dough, then roll it to a rectangular shape using a rolling pin. Spread the cinnamon-sugar over the rectangle leaving a thin border around all edges. Roll the bread up like a jelly roll to create the swirl, then tuck under the left and right sides to seal the edges.
• Place the rolled dough seam-side down in a greased loaf pan and allow it to rise for another 60 minutes, or until the loaf rises above the lip of the loaf pan.
• Preheat your oven to 350 degrees and bake the loaf for 45-55 minutes until done.

CINNAMON SWIRL PUMPKIN YEAST BREAD

Steps:

• Add the water and yeast to the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine. Add the milk, eggs, pumpkin, oil, brown sugar, salt, and spices and beat until the mixture is uniform, about 30 seconds. Add 4 cups of the flour to the mixer bowl, and beat until the flour is incorporated and a sticky dough forms. Remove the paddle attachment and switch to the dough hook. With the mixer on low speed, gradually add enough of the remaining flour as is necessary to create a dough that is smooth and elastic. Transfer the dough to a well-oiled bowl, turning once to coat. Cover the bowl with a piece of plastic wrap and let the dough rise until doubled in bulk, about 1 hour. While the dough rises, make the filling by combining the sugar and cinnamon in a small bowl. Also, spray two 9 x 5 inch loaf pans with cooking spray. Turn the dough out onto a lightly floured work surface and divide it in half. Press (or roll) each half into a rectangle about that is about 18 x 9 inches. Brush each half with the melted butter then sprinkle evenly with the cinnamon/sugar mixture. Starting with a short side, roll each rectangle of dough tightly into a cylinder, pinching the seam closed when you get to the end. Place the loaves in the prepared loaf pans, seam side down. Press down gently so the dough touches all four sides of the pan. Cover each pan with a piece of plastic wrap (or a towel) and let rise until almost doubled, about 45 minutes. Toward the end of the rise time, preheat the oven to 375 F. Bake the loaves for about 30 minutes.

PUMPKIN YEAST ROLLS OR BREAD (BREAD MACHINE)

Steps:

• 1. I used a bread machine for this recipe. You could also use a stand mixer. I also used fresh cooked, drained and pureed pumpkin. I used the juicy water that drained off as the water in my recipe.
• 2. Measure all ingredients into the bread machine pan in the order given. Make a well in the flour on top to put the yeast in, making sure the yeast does not touch the liquid ingredients. Set the machine for the dough only setting.
• 3. When risen, shape into rolls or into long baguette-style loaves. Place into lightly greased pan(s). Allow to rise again until doubled in size. This could take anywhere from 30 minutes for rolls to 1 1/2 hours for loaves, depending on how warm your rising area is.
• 4. Bake at 375°F about 25 minutes for rolls or 30 minutes for baguettes. Turn out of pans onto racks to cool.
• 5. Serve rolls warm, or slice baguettes into 1-inch slices to serve. These are not too sweet and can be used for dinner or breakfast. REALLY good toasted with butter and orange marmalade!

YEAST FREE SUGAR FREE OIL FREE PUMPKIN WHOLE WHEAT BREAD

Steps:

• Mix dry ingredients.
• Do not sift the flour!
• Mix liquids and add to dry. Stir until there is no more dry flour.
• Depending on the humidity of the air where you live you may need a little bit more or less liquid.
• The dough should be moist but not sticky. It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it.
• Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
• It is important not to overwork the dough.
• Shape into a ball or an oval, with oiled hands.
• Place in clean Bread Pan.
• Bake for 40 minutes at 400°F.