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.

– ⅓ cup water, warm to the touch  – brown sugar, divided – dry yeast – all-purpose flour – 1 teaspoon of salt – pumpkin puree – ¼ cup melted room-temperature butter, plus ¼ cup to grease the pan – 1 large egg, whisked – ¼ cup raisins – 2 teaspoons of cinnamon powder


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).

Step 1:

In the mixer bowl, stir 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.

Step 2:

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.

Step 3:

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.

Step 4:

Cover with a clean tea towel, and let the dough rise in a warm place for an hour, or until the dough doubles in volume.

Step 5:

Preheat the oven to 375 ºF [190 ºC]. Bake for 20 to 25 minutes in the preheated oven, or until you poke with a skewer and it comes out clean. Remove from the mold and serve.

Step 6:

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