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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
  • 8x4 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