Portions: 6 servings Calories: 137kcal |
This is not a cake, but a real pumpkin yeast bread recipe that is perfect for breakfast and is a breeze to make. It may be perfect for the pumpkin season, but it is so good you may want to make it year-round for breakfast or to enjoy with a cup of coffee.
By - Revised . Original Oct 25, 2015.
Sweet Pumpkin Yeast Bread [Recipe & Step by Step].
Why we ❤️ it
- Lovely, bright color, soft chewy bread with a sugar crust that makes sweet pumpkin bread perfect with the morning coffee or tea.
- The ingredients are easy to find, the instructions are straightforward and uncomplicated, and doesn't require a bread machine or strange tools.
- You can make your delicious bread with lovely pumpkin flavor in a loaf pan, or like this, in a bundt pan for extra fanciness.
Sweet Pumpkin Yeast Bread [Recipe & Step by Step]
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Utensils and tools
- Stand mixer with dough hook attachment
Ingredients
- ⅓ cup warm water, (warm to the touch, see tips)
- 1 cup brown sugar, divided
- 1 teaspoon active dry yeast
- 1½ cups all-purpose flour, [180 grams]
- 1 teaspoon salt
- 1 cup pumpkin puree
- ¼ cup softened butter, (at room-temperature) plus ¼ cup to grease the pan
- 1 large egg, whisked
- ¼ cup raisins
- 2 teaspoons cinnamon powder
Preparation
1. Proofing the yeast
Combine warm water (finger temperature), and ¾ cup of sugar. Add the yeast and stir until the sugar dissolves.Let stand for 10 minutes, or until foamy (see notes).
2. Kneading the dough
In the mixer bowl, whisk together the flour and salt.To the flour mixture, add the yeast mixture, pumpkin puree, ¼ cup butter, and egg.Knead in the mixer using the hook at medium speed for 7-10 minutes. The dough should be supple and smooth. Add the raisins and mix about a minute until the raisins are well incorporated.
3. Rest the dough
Turn off the mixer and place the dough in a lightly greased bowl. Cover the bowl with a clean tea towel.Let it rest for 40 minutes.
4. Make bread roll
Grease a 6-cup non-stick bundt mold with the remaining butter. Sprinkle the bottom with the sugar, followed by the cinnamon powder. Place the dough on a lightly floured surface, and press slightly to release the gas. Make a log and arrange it in the bundt mold to make a ring.Turn off the mixer and place the dough in a lightly greased bowl. Cover the bowl with a clean tea towel. Let it rest for 40 minutes.In the meantime, preheat the oven to 375 ºF [190 ºC].
5. Baking
- Bake for 20 to 25 minutes in the preheated oven, or until you poke with a skewer and it comes out clean.
6. Serving
- Rest for a few minutes, then remove from the mold and serve.
Top tips
- Yeast: There are two important things to keep in mind. First, your yeast has to be fresh, and just because you just bought it from the supermarket doesn't necessarily mean that it is fresh, in my experience.
If the yeast does not get foamy, it almost certainly is dead, so you need to get fresh yeast. - Water temp.: Another thing to remember is that temperatures are important, including the temperature of the water you add to the bread.
The water should be as close to 105 ºF [40 º C] as possible and feel neither cold nor hot when you put a finger in it. Too hot and the yeast will die. Too cold, and it will take more time to start doing their work. - Other ingredients: You can use craisins (sweet dry cranberries) instead of raisins.
Another great addition is minced toasted walnuts (or another of your favorite nuts) added to the sugared bottom.
Instead of cinnamon, you can sprinkle the bottom of the pumpkin bread with 2 teaspoons of pumpkin pie spice.
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Learn more
Pumpkin bread with yeast is simply regular bread to which pumpkin puree is added. Instead of a cake-type bread that is made with baking powder or baking soda, this is made with yeast.
Please read this about yeast and bread-making to learn more about bread-making.
More pumpkin recipes
You'll also love this rhubarb dump cake for dessert or this pumpkin cinnamon roll skillet cake. If you want to try another sweet(ish) bread with raisins, try this sourdough cinnamon raisin bread.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
This recipe has something wrong. 1-1/2 cups of flour makes a cake batter not a bread dough. Big fail.
Hi George, this also contain 1 cup of pumpkin puree, and yess, it makes for a shaggy dough, which gives its final consistency. I am not sure if you did try it, or you think it will not work. Please let me know. I have tried the recipes multiple times… Read more »
I tried making it twice and the bread was flat and bland.
If it was flat is almost certain that the yeast was too old. I don't know about bland, I liked it, but I can't guarantee everybody will.
This is such a great recipe, it really puts me in the mood for the season. Thank you so much for sharing!