There are plenty of recipes for sweet, cakey pumpkin bread; but did you know that pumpkin makes a beautiful sandwich bread, as well?
Raised Pumpkin Bread puffs up with yeast to make a tender loaf, perfect for toast, turkey sandwiches, or PB&J.
Click on the Table of Contents, below, to explore this lovely loaf! What could be better than a soft, family-friendly bread that even has a vegetable in it?
Table of Contents
- Raised Pumpkin Bread: Ingredients
- How to Make Raised Pumpkin Bread
- Raised Pumpkin Bread Printable Recipe
- Raised Pumpkin Bread Tips for Success
Raised Pumpkin Bread: Ingredients
- 2T. oil
- 3/4c. milk
- 2T. brown sugar, packed
- 1T. instant yeast
- 3/4c. mashed pumpkin
- 3c. flour
- 1t. salt
How to Make Raised Pumpkin Bread
- Place all ingredients, except flour and salt into mixing bowl, in the order listed. Stir together and let sit for 10 minutes.
- Stir in flour and salt well enough to mostly wet.
- Start kneading in mixer with dough hook. It’s ok for the dough to stick to the bottom of the bowl a bit; but if it is too stiff and dry, add water – 1t. at a time – until the texture improves. Total knead time: about 5 minutes (or 10 by hand).
- Drizzle a little oil on your dough ball, and push it around the bowl a bit, to grease it. Cover and let rise 1 hour.
- De-gas dough. Form into a loaf and place into greased loaf pan (8” comes out puffier, 9” comes out wider). Cover lightly with greased plastic wrap and let rise 45 – 60 minutes in a warm, draft-free place (I use the cabinet next to my fridge).
- 40 minutes into the rise time, preheat oven to 350 degrees. That way, you can put the bread right in, as soon as it looks ready.
- Bake 35-45 minutes. If it starts to brown too soon, gently place a little tent of foil over it.
- Cool completely before slicing.
Raised Pumpkin Bread Printable Recipe
Raised Pumpkin Yeast Bread (not sweet)
Raised Pumpkin Bread puffs up with yeast to make a tender loaf, perfect for toast, turkey sandwiches, or PB&J.
Servings: 16
Calories: 110kcal
Cost: $2.50
Ingredients
- 2 T. oil
- ¾ c. milk
- 2 T. brown sugar, packed
- 1 T. instant yeast
- ¾ c. mashed pumpkin
- 3 c. flour
- 1 t. salt
Instructions
- Place all ingredients, except flour and salt into mixing bowl, in the order listed. Stir together and let sit for 10 minutes.
- Stir in flour and salt well enough to mostly wet.
- Start kneading in mixer with dough hook. It’s ok for the dough to stick to the bottom of the bowl a bit; but if it is too stiff and dry, add water – 1t. at a time – until the texture improves. Total knead time: about 5 minutes (or 10 by hand).
- Drizzle a little oil on your dough ball, and push it around the bowl a bit, to grease it. Cover and let rise 1 hour.
- De-gas dough. Form into a loaf and place into greased loaf pan (8” comes out puffier, 9” comes out wider). Cover lightly with greased plastic wrap and let rise 45 – 60 minutes in a warm, draft-free place (I use the cabinet next to my fridge).
- Forty minutes into the rise time, preheat oven to 350 degrees. That way, you can put the bread right in, as soon as it looks ready.
- Bake 35-45 minutes. If it starts to brown too soon, gently place a little tent of foil over it.
- Cool completely before slicing.
Raised Pumpkin Bread Tips for Success
- A top quality loaf pan will bake your bread with even results. I like this American made, heirloom quality pan (view here).
- For neater slices, bag up your baked loaf and refrigerate overnight prior to slicing.
- How about Pumpkin Raisin Bread? Simply add to the ingredients 1/2c raisins and 1t. pumpkin pie spice.
- Canned pumpkin is great; but if you want to start with fresh, check out the tips in the infographic, below.
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