This Pumpkin Yeast Bread is moist, slightly sweet, and filled with warm spices. It’s amazing used for toast, sandwiches, slathered with butter, or just sliced with a cup of coffee. It’s slightly addicting because it’s not too sweet and somewhat savory, so you could just keep going back for more! Plus, it’s full of natural ingredients to keep it fresh and hearty.
I know that yeasted pumpkin bread is much less common than pumpkin bread made with baking powder, but this bread is so unique and flavorful! It’s fluffy and soft, has a great texture, and tastes divine! This bread is also dairy-free and refined sugar-free, which makes it healthier and even better! My favorite way to eat this bread is with a little bit of honey spread on top. It makes for a sweet little treat and keeps me satisfied throughout the day.
Tips for Keeping Pumpkin Yeast Bread Fresh
When I first started making bread, I kept it in the fridge, but then I found out it dries your bread out and makes it go stale! So, then I started keeping it on the counter-top wrapped in aluminum foil or plastic wrap. But I was making so much bread I was getting annoyed at having my whole counter lined up with bread. So, my husband bought me a bread box for Christmas last year, and it’s been a lifesaver! I recommend buying one if you’re someone that enjoys making bread or wants to get into it. You can find cute bread boxes that fit your decor, and they keep your bread fresh for longer.
Amazon has some pretty inexpensive bread boxes that I know work great! Also, I would still wrap your bread in plastic wrap, aluminum foil, or a sustainable wrap to keep it from getting exposed to air. These tips should keep your loaf fresh for at least 5-days.
When pumpkin season rolls around, I always stock up on canned pumpkin, but I use it for one recipe, and I need to find a way to use up the rest. If you’re like me and have extra pumpkin around, check out my Healthy Pumpkin Spice Muffins and Healthy Pumpkin Chocolate Chip Cookies. They are perfect ways to use up the leftover pumpkin and are delicious treats too!
Pumpkin Yeast Bread
- Stand Mixer with dough attachment
- Measuring Cups
- Large mixing bowl
- 8×4 loaf tin
- 1/3 Cup Unsweetened vanilla almond milk warmed to 80-90 degrees F.
- 2 tsp Active dry yeast
- 3 Tbsp Honey
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
- 1/8 tsp Ground cloves
- 1/8 tsp Ground ginger
- 1/2 tsp Fine sea salt
- 1 Medium egg
- 1/2 Cup Canned pumpkin
- 1 1/2 Cups Unbleached all-purpose flour
- 3/4 Cup + 2 Tbsp Whole wheat flour
- To activate the yeast, add warmed almond milk, 1 tsp of honey, and yeast to the bowl of your stand mixer. Cover with a towel and let it sit for 5 minutes. The yeast should be bubbling up at this point.
- To the yeast mixture, add the egg, spices, the remaining honey, vanilla, and canned pumpkin. Mix the ingredients, then add the flours to the bowl and stir to combine slightly.
- Attach the dough hook to your mixer and turn it on to a medium speed. Knead the dough for 7 minutes. The dough should start to pull away from the sides of the bowl and be soft but not sticky.
- Grease a large bowl with non-stick baking spray or coconut oil and then transfer the dough to the bowl. Cover it up with plastic wrap or a clean kitchen towel. Let it proof in a warm place for 45 minutes or until doubled in size.
- Preheat oven to 350 degrees F.
- Grease your 8×4 loaf pan with baking spray. Take the doubled dough out of the bowl and shape it into a loaf. Place it in the tin and cover it with plastic wrap. Proof it for 45 more minutes.
- Bake the loaf in the preheated oven for 25 minutes, or until the top is golden and it sounds hollow when you tap it. Let it cool in the pan for 10 minutes before removing it.
- Remove the loaf from the pan and place on a wire rack or large plate to finish cooling.
- To keep the bread fresh, wrap it in plastic wrap or foil and leave it on the counter. It should last up to 5 days this way.
- I recommend not keeping it in the fridge because it will dry it out.
- Bread can be frozen by wrapping in plastic wrap and placing it in a zip-top freezer bag. (Keeps good up to 6 months) Defrost on the counter for a few hours when you’re ready to use it.
- If you’re kneading the dough by hand it will take about 10 minutes.