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Pumpkin Yeast Bread

Pumpkin Yeast Bread

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.

Pumpkin Yeast Bread

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.

Bread Box
My adorable Bread Box!

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.

Pumpkin Recipes

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

Pumpkin Yeast Bread

Alyssa
This Pumpkin Yeast Bread is moist, slightly sweet, filled with warm spices It's amazing used for toast, sandwiches, slathered with butter, or just sliced with a cup of coffee.
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Proofing Time 1 hr 30 mins
Total Time 2 hrs 10 mins
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 12
Calories 93 kcal

Equipment

  • Stand Mixer with dough attachment
  • Spatula
  • Measuring Cups
  • Large mixing bowl
  • 8×4 loaf tin

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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. 
Keyword Pumpkin, Pumpkin Bread, Pumpkin Spice, Sandwich Bread, Whole Wheat Bread, Yeast Bread

43 thoughts on “Pumpkin Yeast Bread”

  1. 5 stars
    I love the flavour of pumpkin especially during the fall season in Canada! The recipe looks easy and yummy. Will sure try it out. Thanks for sharing

    1. I was trying to make it healthier but still have lots of delicious flavors! Making this in a bread maker would be so easy, I’m sure you will love the outcome! 🙂

  2. 5 stars
    I would love to try this recipe. It looks so good and yummy, I might just have to find a replacement for egg. Also, love your bread box! so cute 🙂

    1. You may be able to leave the egg out! I haven’t tried it that way, but let me know how it goes! Thank you, I love my bread box! 🙂

  3. I feel devastated that I did not know pumpkin yeast bread existed before now, but I couldn’t have found out at a better time. I cant wait to make it and share it with my family.

    1. It’s definitely not as common, but it really is amazing! I’m excited for you to try it and let me know how you like it. 🙂

  4. I love all things pumpkin (and fall harvest in general, my favorite time of year)! This sounds like amazing sandwich bread – especially for turkey sandwiches or even morning toast with butter.

    1. I’ve used it for both sandwiches and toast! I bet it would be awesome with thanksgiving turkey leftovers. 🙂 I’m glad you like the recipe.

    1. I not as common, but it is completely delicious! I’m so glad you found this recipe and are going to try it! 🙂

  5. With an emphasis on pumpkin and yeast, this bread would match very nicely with pumpkin ale- something currently in season and available in abundance right now.

  6. Hi! How do you recommend heating up your almond milk and making sure it’s at the right temp? I am super excited to try this out! LOVE pumpkin (and LOVE bread😉)
    Thanks!

    1. I usually heat the almond milk in the microwave for 30 seconds at a time and test the temperature. It usually takes about 45 seconds, but it’s best to test with a thermometer to be sure. Thanks for asking, Delaney! I hope you enjoy this recipe!

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