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Pumpkin Yeast Bread Loaf and Rolls Recipe

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Light and delicious Pumpkin Yeast Bread makes a beautiful addition to any meal. This recipe is easy, versatile, and perfect for your holiday table. You can make delicious loaves, rolls, or both!

A loaf of Pumpkin Yeast Bread with individual rolls in the background.

Thanksgiving is breathing down my neck. I’m really having a heck of a time coming to terms with it! Where did this year go?

My Bread Bakers group’s theme this month is Thanksgiving. Specifically, celebrating Thanksgiving. This year I’m putting the pumpkin in my Pumpkin Yeast Bread!

Two halves of a Pumpkin Yeast roll sitting on a white plate with more rolls sitting in the background.
A loaf of Pumpkin Yeast Bread with individual rolls in the background.

I always serve rolls on my Thanksgiving table. I have to admit that sometimes the grocery store makes them, and I just pop them in the oven for a few minutes. No one has ever complained. Not enough to volunteer to make them anyway.

One of the reasons that I’ve gotten involved in my bread challenge groups is to learn more about the craft of making bread. All kinds of bread. Pumpkin Yeast Bread is so light and tender. This recipe is also versatile. You can make two loaves, one loaf, and 16 rolls, or you can make all rolls. The color of this bread is perfect for my Thanksgiving table too.

An unbaked loaf of Pumpkin Yeast Bread with individual rolls in the background.

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5 from 1 vote

Pumpkin Yeast Bread – #BreadBakers

Light and delicious Pumpkin Yeast Bread makes a beautiful addition to any meal. This recipe is easy, versatile, and perfect for your holiday table. You can make delicious loaves, rolls or both!
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 48 slices
Author Hostess At Heart

Ingredients

  • 2 tablespoons instant yeast
  • 1/2 cup milk lukewarm
  • 1 large egg
  • 1-1/2 cups pureed pumpkin fresh or canned
  • 2 tablespoon vegetable oil
  • 6-1/2 cups Unbleached All-purpose flour
  • 1/2 cup brown sugar
  • 2-1/2 teaspoons salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom

Instructions

  • Combine all ingredients in a large bowl. Hand mix until dough holds together. Turn out onto a lightly floured surface and knead until smooth, approximately 8 minutes.
  • Place dough in a large lightly greased bowl. Cover with plastic wrap that has been lightly greased, and allow to rise for 60-75 minutes or until doubled.
  • Gently deflate, and turn out on to a lightly greased work surface. Divide in half.
  • Shape each half into a loaf and place into 9×5 inch loaf pans. Alternatively, shape half into a loaf and the other half into 12 to 16 rolls, which can be placed into two 8″ greased round pans or into a 9″x13 pan. Or, make all dough into 24 to 32 rolls.
  • Preheat oven to 350°F. Cover the pans and allow to rise another 45 minutes, or until doubled.
  • Bake loaves 30-35 minutes or rolls 20 minutes, or until bread registers 190°F with an instant read thermometer.
  • Remove from the oven and turn out onto a baking rack. Cool completely.
  • Store completely cooled bread or rolls in well-wrapped plastic wrap at room temperature or freeze.

Notes

Adapted from King Arthur Flour

Nutrition

Calories: 46kcal | Carbohydrates: 8g | Protein: 1g | Cholesterol: 3mg | Sodium: 51mg | Potassium: 22mg | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.4mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

What kind of bread will by be putting on your table this year? Do you make the same rolls every year or does the grocery store do your baking for you? Another recipe idea for your holiday table would be Herb Topped Sweet Potato Biscuits.
Let’s take a look at what my fellow bakers have baked for this month’s Family Feast Breads event:

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

If you like reading our posts and seeing our recipes, let’s connect on Pinterest, Facebook & Instagram!

Cherry Almond Kugelhopf Bread Recipe

A loaf of Cherry Almond Kugelhopf Bread that\'s been baked and shaped in a bundt pan sprinkled with powdered sugar and sitting on a silver platter over a cutting board.

Spiced Apple Star Bread Recipe

Top view of apple bread twisted into the shape of a star on a wooden cutting board
Spiced Apple Star Bread

Caramelized Onion Gouda Casatiello Bread

A loaf of Onion Gouda bread sitting on a cake stand over a blue striped napkin.

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A loaf of Pumpkin Yeast Bread with individual rolls in the background.

Comments

  1. Sally T says

    Fresh bread is one of my favorite foods! (and cookies) I love the smell of bread in the oven and eating it when it’s still too hot to eat!

    Reply

  2. Mayuri Patel says

    I baked a pumpkin bread for the first time for the last month challenge. As you mentioned, you cannot really taste the pumpkin but it makes the bread soft and moist. Love the beautiful yellow colour of your baked bread.

    Reply

  5. Arl's World says

    This pumpkin bread looks so wonderful Julie! It looks and sounds good enough to eat all by itself. But of course, it would go good with some cream cheese spread or butter as well. Love it! 🙂

    Reply

  7. carolinescookingblog says

    I love seeing all your bread-baking endeavors, you always make such delicious looking things. If only I had the time to try them all! This bread looks to be another great example, I imagine it is deliciously moist as well.

    Reply

    • Julie Menghini says

      Thank you Caroline! I really to enjoy baking bread. It’s a very meditative process for me, and the results are so satisfying. Enjoy the rest of your weekend!

      Reply

  9. Meghan | Fox and Briar says

    Wow, I have never thought to add pumpkin to a yeasted bread, what a great idea! This looks perfect for Thanksgiving!

    Reply

  10. Ashlyn | Dollop of Yum says

    This bread looks amazing! I love homemade bread, it tastes so much better than store bought and it is much more natural as well. I also love yeast breads and anything pumpkin! This looks like the perfect fall bread. 🙂

    Reply

  11. Jenny says

    Wow, I have never tried pumpkin in a yeast bread recipe. I bet it makes the rolls so moist. Sounds absolutely delicious and seasonal!

    Reply

  12. The Kiwi Fruit says

    What a perfect way to refine the art of bread making than to dive right in with a bread makers group. I bet you learn so much! I love making bread but there are many things I could still learn!! I love this with the pumpkin, the colour is awesome! Thanks for sharing with us at FF. Have a great weekend!

    Reply

    • Julie Menghini says

      Thank you so much! I appreciate you kind comments, and hosting this weeks FF! I hope you have an amazing weekend too.

      Reply

  13. cookingwithauntjuju.com says

    Making a yeast bread with pumpkin sounds delicious. I hope you are able to freeze some for Thanksgiving. I have not decided on the bread yet. We are a traditional family but not at the same time. Noone knows for sure what I might make. Thanks for sharing another yummy bread as part of your bread baking group 🙂

    Reply

    • Julie Menghini says

      Thank you Judi! I am pretty traditional, and will make an easy roll that won’t stress me out. I actually have a pretty small group this year (8 adults) and half have other places to go so it will be pretty low key. I would love to know what you end up making! I did freeze the loaf of bread. We ate half the rolls and gave my in-laws the other half.

      Reply

  14. Dini @ The Flavor Bender says

    This is awesome Julie! I am getting envious of your fantastic bread making skills!! They looks absolutely beautiful!! You’re right, that colour is gorgeous too! 😀 I’ll just be content to gawking at your beautiful photos instead 🙂

    Reply

    • Julie Menghini says

      Thank you Dini! I am having fun with the photography even though I must admit that I rushed the bread session. There are so many of our blogging friends, including yourself, that are improving their skills. It’s been so much fun to see!

      Reply

  17. Jenni Field (@PastryChfOnline) says

    I really like your addition of cardamom, Julie! Such a warm spice and perfect for Thanksgiving! Beautiful bread and rolls. I think i’d make all rolls, because rolls have fewer calories, which means I can eat more of them. Don’t pay too close attention to my logic! lol

    Reply

    • Julie Menghini says

      Thank you! I love your logic Jenni and I may be adopting such an intelligent observation for myself in the future!

      Reply

  20. Quinn Caudill says

    Thanks for sending me your cold weather. Uggh its dropped like 20° this morning and the wind is blowing to 50 mph. The rolls look delicious. Hey not sure if this is what you meant to say in your directions (This recipe is easy “any you” can make delicious loaves, rolls or both!) Thought I would let you know. God knows I need people editing my work all the time. :)))
    Hope you join us tonight at Throwback Thursday. It will be a Thanksgiving theme.

    Reply

    • Julie Menghini says

      Oh geeze Quinn great find. I appreciate you letting me know. Feel free to do so anytime! I can read something 5 times and miss something like that. Sorry about the weather! It’s still cold and windy but not raining, hailing, or snowing, and the tornado warning has expired. All of which we had yesterday. Heading over to Throwback Thursday!

      Reply

  21. My Little Italian Kitchen says

    Wowowow! Your bread looks beautifully made! I am a huge fan of pumpkin bread. One of the best ways to use pumpkin.
    Beautiful post and enjoy your Indian summer. We have been having the same in Italy now.

    Reply

  24. Lynz Real Cooking says

    These rolls are so pretty and festive looking! I love that they only have a hint of pumpkin flavor but I am sure their texture is enhanced a great deal by the puree! They are wonderful to look at! wow it is 40 degrees over here!

    Reply

    • Julie Menghini says

      Thank you Lynz! They are so soft and tender. I’ll make them again! We had crazy weather today. Rain, hail, tornados and only 3o degrees. I think our Fall just gave up. I kept waiting for the grasshoppers to show up! 🙂

      Reply

      • Lynz Real Cooking says

        Wow that is nuts!! we have steady rain, wind and temperatures that are dipping. Last week we had huge snow flakes the biggest I have ever seen! It lasted a few hours and then melted!! These look very nice Julie and I like the idea of them being so tender! I would like to try them!

        Reply

        • Julie Menghini says

          Thank you Lynz! Are you in the Pacific Northwest? We are now enjoying 50-60 MPH winds. Glad that I have sturdy walls and a blanket to help me enjoy my evening .

          Reply

  28. Stacy says

    These are the perfect color for a Thanksgiving table, Julie! I love the versatility of the dough as well for rolls or loaves. After so many years of living in hot climates, I’ve given up on the dream of a chill in the air for Thanksgiving or even Christmas. The smell of pumpkin baking has to do! These are perfect.

    Reply

    • Julie Menghini says

      Thank you Stacy! I would miss the cooler weather. Of course I say that now…wait until January. Pumpkin baking is an awesome smell too!

      Reply

  29. Karen @ Karen's Kitchen Stories says

    Julie, that loaf and those rolls look amazing! I’ve made bread with pumpkin in it and you’re right, you don’t really taste it, but it makes it sooooo moist. So glad you are enjoying flexing new muscles by baking bread with this group! Beautiful!

    Reply

  32. abakershouse says

    I’ve lived places in which we had quite warm Thanksgivings and, I agree, it takes some getting used to! Now in Colorado I never know if we’ll have sun, snow or both on the same day. Happily it is the food and family that brings the holidays alive no matter where we spend them. I think your rolls are perfect for Thanksgiving!

    Reply

    • Julie Menghini says

      Thank you! It looks like you just got some snow and are sending it our way? (Nebraska). You are right that it’s all about family and the time we spend with them. I love feeding people regardless of what the season is or what the weather is doing. I appreciate you stopping by.

      Reply

  33. Shari says

    These rolls are so beautiful, Julie! They look so moist and fluffy, and I love the color. I am pinning this to try. I can’t believe it is November already, either! I saw on an earlier comment that you are taking a chocolate class. That sounds like a lot of fun. I hope you can share what you learn.

    Reply

  34. Anshie Dhar says

    Oh it’s no fun to have 70* Weather and create a Thanksgiving menu and meals. We are expecting our first blizzard tonight, so that’s not fun either. brrr. These rolls however look very very nice and would be excellent on the Thanksgiving table.

    Reply

    • Julie Menghini says

      Blizzards are fun to watch if you don’t have to go anywhere or drive at all. Looks like today was our last nice day for a bit but who can whine about great weather? Stay safe and warm Anshie and thank you for stopping by!

      Reply

  35. Cheryl "Cheffie Cooks" Wiser says

    HI Julie-70 degrees out in Nebraska? Wow-an Indian summer if you will? By Thanksgiving it should be more normal weather for you! Breads sounds delicious! A nice 83 degrees today in sunny Florida! Cheryl

    Reply

  36. Anna says

    This recipe sounds wonderful, Julie, and I definitely want to try it! I am so intrigued with baking fresh breads — I’d like to look more into your Bread Baker’s group! Also, I happened to glance at your comment referring to a chocolate class? Oh how I wish I could join you! 😀

    Reply

    • Julie Menghini says

      Thank you Anna! I have really developed a problem buying tasteless bread with who knows what in it. Organic is better, but I know John loves the fresh baked bread. I have some hamburger buns rising as we speak for sandwiches this week. I really enjoy the bread groups. There are some very talented and kind bakers that are always willing to answer questions. The thinks I like about these two groups is that if you miss a month or so that they don’t kick you out. I am really excited about the chocolate class. It’s taught by an Executive Pastry Chef and we will be flavoring ganache and rolling truffles among other things. Wish you could take it with me!

      Reply

      • Anna says

        Yes, I completely agree! I’m so thankful for the variety of organic breads, but homemade is the best by far! When you make breads, hamburger buns, etc. for the week, what is the best way to store them? The baking groups sound wonderful, and I dearly wish I could take the chocolate class with you! It sounds wonderful as well!

        Reply

  37. apuginthekitchen says

    I love all of the bread recipes, this is wonderful. I can almost smell it, it looks incredibly delicious and tender and moist.

    Reply

  38. Loretta says

    There you’ve done it again, the Bread Queen has been at it! How beautiful do these loaves look Julie. I’m making up my Thanksgiving menu already and will bookmark this to see if it turns out as beautiful as yours. I wonder if I could halve everything as a trial run before just to see how it works out? Are the buns sweet? Very cool, I like it that you also have a school that you can go to perfect your skills. I’m not sure what we have around here, I’ll have to look into it. Very nice indeed!

    Reply

    • Julie Menghini says

      I don’t know how halving this recipe would work so can’t say. I put the loaf in the freezer. We ate some rolls and gave some away. The rolls are soft and moist, but not sweet. I think the pumpkin puree worked kind of like zucchini does sometimes in bread. You don’t really taste it but it does a lot for moisture. The color was very pretty though. The class that I took was actually at a store that is connected to a very nice restaurant. It was by their head baker. This girl was a mechanical engineer and left the profession and went to culinary school. I’m now signed up for a class on CHOCOLATE by their pastry chef. I’m excited about that one! We do have a community college that has a very nice culinary school that does classes too. I haven’t looked into that yet. I’m starting to put my Thanksgiving menu together. I can’t believe that it’s November!

      Reply

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