Pumpkin Yeast Bread Recipe

Reviews More Reviews

Most Helpful Positive Review

Oct 27, 2007

After finding this recipe for Pumpkin Yeast Bread I read all the reviews and decided to adjust some of the ingredients. I increased the yeast to 1 Tablespoon and added 1/8 teaspoon of cloves. The rest I followed exactly. Boy, did this come out of my bread machine beautifully. My family really loved it and wanted me to make it again. The second time also came out great. We love this bread.

—DPBennett

See full review »

Most Helpful Critical Review

Jan 06, 2003

I have a Toastmaster Bread and Dessert Maker and I put this on the basic setting. It rose about halfway and then sank, and came out only partially cooked. It was awful. Part of the problem is the recipe simply states "margarine" but doesn't say if the margarine is to be cut, softened, or melted for the recipe or if butter may be substituted. I used softened butter and that obviously didn't work. Clarification is needed by the author.

—Tasneem

See full review »

69 Ratings

See other versions of this recipe!

Oct 19, 2009

i made this in my kitchenaid. used instant yeast,upped pumpkin to 1 cup and decreased the water to 2 T. this worked for me but you may need more or less water to make your dough workable.i then added everything but half the flour and mixed on speed 2 with the paddle attachment while adding rest of the flour in slowly. when everything is incorporated i switched to dough hook and kneaded on speed 4 for about 7 minutes. let rise in a greased bowl till doubled then shaped into a pumpkin. let rise until doubled then egg glazed it scored it from top to bottom to resemble the lines on a pumpkin.then added poppy seeds to the scores to make the lines stand out. my kids loved it. forgot, i used butter instead of margarine.EDIT: just wanted to give an idea of how i shaped this. first i cut off a small handleful of dough for the stem and rolled it into a cylinder then twisted it a little. then took remaining dough and shaped into a tight round. i then took my rolling pin , which has no handles and pushed it into the center of the dough till it touched the counter. it makes a little well for the stem to fit in. the dough will eventually rise and the stem will be sitting up high. stick the stem inside the well and let dough rise. i hope this helps..not the best person to explain things :)

—apurpleocean

See full review »

Dec 13, 2005

This was really good. I had no problems with the rising at all. I used my bread machine to form the dough, then I took it out and formed rolls with it. It produced approximately 16 small to medium rolls, and baked at 350 degrees for 20-23 minutes. This recipe has a light pumpkin spice flavor. Up the spices if you like a more bold spice flavor. I've made two batches so far; the entire family thinks they are great.

—THEINGRAMS4

See full review »

Oct 25, 2006

I made this bread yesterday and it came out wonderfully. I used fresh pumpkin puree which is sweeter than canned. I did not use a bread machine; I had no problem with it rising at all. I let it rise in the bowl for 1 hour, punched it down and put it in a bread pan, where I let it rise for another hour. It smelled yummy, is so feather light and moist! The taste is wonderful, just a hint of the pumpkin and spices, but not overwhelming. I will absolutely make this again and again.

—AMYMCD

See full review »

Apr 11, 2003

Grandkids and builing contractors both LOVE it but the fragrance tends to draw them indoors....

—LFARRELL3

See full review »

Nov 08, 2010

I made a few changes, and the bread came out AWESOME, one of the best I've made in my breadmaker and I make bread all the time. I upped the yeast to 1 Tablespoon based on some of the comments. I added 1 Tablespoon of vital wheat gluten because I always do (if you can get your hands on this, it will greatly improve all of your bread) and I added 3/4 cup of finely chopped pecans because I had them and it seemed like it would go really well with the flavors in the bread (it did!). The finished loaf was high, with a beautiful color, taste and texture. I served it toasted and spread with a mixture of butter and honey. OMG!! So good.

—ahnjy

See full review »

Mar 14, 2006

i made this the old fashioned way--no bread machine. it turned out beautifully. the color is fantastic, and the spices give it a nice taste, but no one could really tell it was pumpkin. for me, the pumpkin just gave it an interesting golden color, but not enough flavor to be recognized. it would be really great with country crock's cinnamon margarine or pumpkin spice margarine!

—LF

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Persimmon Raisin Yeast Bread

Raisin Bread II

Brandied Pumpkin Bread

Fresh Yeast Bread

Cinnamon Bread II

Cardamom Bread

Seminole Pumpkin Bread

Mocha Java Bread

Cereal Bread

Special Pumpkin Bread

ADVERTISE WITH US

Nutrition

Calories
180 kcal
9%

Carbohydrates
30 g
10%

Cholesterol
< 1 mg
< 1%

Fat
4.4 g
7%

Fiber
1.4 g
5%

Protein
5.1 g
10%

Sodium
229 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Yeast Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 180
** Calories from Fat: 40

% Daily Value *
** Total Fat 4.4g 7 %
** Saturated Fat 0.8g 4 %
** Cholesterol < 1mg < 1 %
** Sodium 229mg 9 %
** Potassium 122mg 3 %
** Total Carbohydrates 30g 10 %
** Dietary Fiber 1.4g 5 %
** Protein 5.1g 10 %
** Sugars 6.3g
** Vitamin A 36 %
** Vitamin C 1 %
** Calcium 6 %
** Iron 17 %
** Thiamin 29 %
** Niacin 29 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.