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pumpkin yeast bread
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Pumpkin Yeast Bread

This recipe makes 2 9x5 inch pumpkin flavored loaves of bread or 1 loaf of bread and two 8 inch round pans of rolls.
Course Side Dish
Cuisine American
Keyword Pumpkin, Sandwich Bread
Prep Time 3 hours 20 minutes
Cook Time 35 minutes
Total Time 3 hours 55 minutes
Servings 32
Author Anna
Cost 5

Ingredients

  • 6 1/2 cups King Arthur bread flour or all-purpose -- 780 grams
  • 1/2 cup packed light brown sugar 105 grams
  • 2 1/2 teaspoons salt
  • 1 teaspoon pumpkin pie spice
  • 2 packets packets instant "quick rise" yeast
  • 1/2 cup lukewarm milk
  • 2 large leggs
  • 1 1/2 cups canned pumpkin 330 grams
  • 2 tablespoons vegetable oil

Instructions

  • Mix 5 1/2 cups of flour, brown sugar, salt, pumpkin pie spice and yeast in the bowl of a stand mixer.
  • Add the milk, eggs, pumpkin and oil and stir until mixed.
  • Gradually add the remaining flour until dough is not too dry, but not too wet. If it seems very dry, add a tiny bit of water.
  • Attach the dough hook to the stand mixer and knead until smooth and elastic.
  • Put the dough into a greased bowl and let sit for 60 minutes or until doubled.
  • Press down the dough, and turn it out onto a lightly oiled work surface. Divide it into however many sections you need. You'll have over 3 pounds of dough.
  • Shape dough into loaves -- two 9x5 ot two 8x4 inch loaves and a mini loaf or some rolls.
  • Cover the pan(s) and let the loaves/rolls rise until almost doubled, about 45 minutes. Toward the end of the rising time, preheat the oven to 350°F.
  • Bake the bread for 30 to 35 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F.
  • Remove the bread from the oven, and turn it out onto a rack to cool. Store completely cool bread or rolls well-wrapped, at room temperature, for several days; freeze for longer storage.
  • loaves; or 1 loaf and 12 to 16 rolls; or 24 to 32 rolls.