Pumpkin Yeast Bread Recipe (Loaf or Rolls)
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Indulge in the irresistible aroma and flavors with this homemade Pumpkin Yeast Bread recipe. This easy-to-follow recipe combines the rich, earthy sweetness of pumpkin with the fluffy texture of freshly baked bread. Perfect for autumn gatherings or any time you crave a warm and comforting treat.
This recipe was originally posted on November 10, 2015, so it was time for an upgrade. I’ve added some new photos and clarified some steps. No changes were made to the recipe.
Fall on the horizon makes me think of harvest. Growing up in a rural community, we often shared the task of putting up fruits and vegetables so we could make delicious recipes including this easy pumpkin yeast bread recipe.
I don’t go to all of that work anymore, and rely on the Farmer’s market or in this case, canned pumpkin from the grocery store.
Why You’ll Love These Pumpkin Yeast Bread Rolls
Fluffy bread. Pumpkin Yeast Bread is so light and tender.
Versatility. You can make two loaves, one loaf, and 16 rolls, or you can make all rolls.
Beauty. The color of this bread is perfect for my Thanksgiving table or any Fall meal.
Equipment Needed to Make Yeast Pumpkin Bread
- Instant Read Thermometer. Test the temperature of the bread.
- Loaf Pan. The pan is your preference, but you can use any pan that works to form a loaf or rolls.
- Muffin Tin. Make three small balls of dough per muffin tin to make cloverleaf rolls.
- Round Pan. Fill the pan with individual rolls.
Yeast Bread Vs. Quick Bread
What is Quick Bread?
Quick bread doesn’t mean quick as in fast. Quick bread uses leavening agents other than yeast or eggs such as baking soda and baking powder. This is a yeasted bread recipe which means it uses yeast to rise.
Ingredients for your Pumpkin Yeast Bread Recipe
- Instant Yeast.
- Milk. Make this pumpkin bread recipe dairy-free by replacing the milk with any milk alternative or even water.
- Large Egg.
- Pureed Pumpkin. You can use fresh pumpkin puree or canned pumpkin. Don’t use canned pumpkin pie filling. That’s a very different product.
- Vegetable Oil. Canola oil will also work.
- Unbleached All-Purpose Flour.
- Brown Sugar. You can substitute all or a portion of brown sugar with white sugar. Dark brown sugar gives this bread a touch of molasses flavor but light brown sugar works just as well.
- Salt.
- Ginger.
- Cardamom.
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
How to Make Pumpkin Yeast Bread
Step One. Mix all of the ingredients in one large bowl. Hand mix.
Step Two. Knead for eight minutes.
Step Three. Let the dough rise and double.
Step Four. Gently deflate and divide your pan of choice.
Step Five. Let the dough rise again.
Step Six. Bake the bread.
Step Seven. Cool completely before storing.
How long should you knead bread?
While some bread recipes become dense if they’re not kneaded long enough, this pumpkin bread recipe requires minimal kneading.
What to Serve With Your Pumpkin Yeast Bread Rolls
These lovely rolls are the perfect addition to any Fall or holiday meal! They taste so incredible you will want to make them again and again. We especially love this delicious bread with soups and chili, especially our Award Winning Chili.
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Substitutions and Additions
This bread is a sweetened bread. I added cardamom and ginger which went well with the brown sugar used to sweeten this bread. You could add cinnamon, nutmeg, or a pumpkin pie spice blend.
Raisins, dried cranberries, and nuts (walnuts, pecans) would work well in this bread. I recommend no more than 1 cup of combined add-ins. Bread can also be topped with oats or seeds such as poppy seeds.
How To Reheat & Store Pumpkin Yeast Bread
Best Way To Store Yeast Pumpkin Bread
Store completely cooled bread or rolls in well-wrapped plastic wrap at room temperature or freeze.
How Long Will This Pumpkin Yeast Bread Recipe Last In the Fridge?
Keep leftover rolls in the refrigerator in a sealed plastic bag.
Can I Freeze/Thaw Pumpkin Bread?
Yes. You can freeze cooked rolls or raw dough in sealed freezer-quality plastic bags for up to three months. Thaw to eat or cook.
How To Reheat Pumpkin Yeast Bread Rolls
Place leftover rolls on a plate in the microwave for ten to fifteen seconds to reheat them and enjoy warm.
Pumpkin Yeast Bread FAQs
I recommend using a neutral cooking oil such as canola or vegetable. Coconut oil would also be a great substitution.
Any time a yeast bread doesn’t rise, the yeast is the most likely culprit. Expired yeast is common. Yeast can also get killed when it is stored near the cooktop in your kitchen or becomes overheated during the mixing process. Make sure the liquids you use are lukewarm and not hot enough to kill the yeast.
While sifting can improve the texture of some pumpkin bread recipes, it’s not necessary for this recipe.
Tips to Make the Perfect Yeast Pumpkin Bread
Do not over-knead the bread. Too much kneading will cause the bread to be tough or chewy, or potentially not rise correctly.
If you have a “proof” setting on your oven, it will work perfectly to raise the dough the first time, and raise your bread or rolls the second time. Make sure to adjust the rack in the oven to allow the dough to double in size.
Using an Instant Read Thermometer ensures that the bread is perfectly baked at 190ºF.
Other Recipes You Will Love
- Pumpkin Apple Bread with Streusel Topping
- Warm Spice Pumpkin Muffins Recipe
- Baked Pumpkin Donuts
- Pumpkin Bundt Cake
- Cranberry Walnut Bread with Yeast
Don’t Forget To Come Back And Let Me Know How Your Pumpkin Yeast Bread Turned Out!
Pumpkin Yeast Bread Recipe
Ingredients
- 2 tbsp instant yeast
- 1/2 cup milk lukewarm
- 1 large egg
- 1-1/2 cups pureed pumpkin fresh or canned
- 2 tbsp vegetable oil
- 6-1/2 cups Unbleached All-purpose flour
- 1/2 cup brown sugar
- 2-1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp 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
Nutrition
Nutritional Disclaimer
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.
This pumpkin bread is perfect for your holiday table. this year? Another recipe idea for your holiday table would be Herb Topped Sweet Potato Biscuits.
This recipe was developed for my Bread Baker’s blogging event. Take a look at what my fellow bakers bake for their Family Feast Breads.
- Butterflake Rolls from Karen’s Kitchen Stories
- Challah Bread from la cocina de Aisha
- Cheesy Garlic Pull-Apart Buns from Food Lust People Love
- Classic Dinner Rolls from A Baker’s House
- Cloverleaf Rolls from En La Cocina de Caro
- Edible Bread Basket from Passion Kneaded
- Meyer Lemon & Cranberry Einkorn Bread from The Schizo Chef
- Poppyseed Roll from A Day in the Life on the Farm
- Povitica from Spiceroots
- Pumpkin Yeast Bread from Hostess At Heart
- Savory Cheddar Honey Butter Rolls from Hezzi-D’s Books and Cooks
- Simple High Fibre Baguettes from What Smells So Good?
- Smoked Cheddar Caramelized Onion Dinner Rolls from Noshing With The Nolands
- Sweet Dumpling Squash Drop Biscuits from Magnolia Days
- Thanksgiving Wreath Braided Bread Centerpiece from Pastry Chef Online
#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 foodlustpeoplelove@gmail.com.
you changed “king arthurs flour” recipe from TWO eggs, to ONE egg…
the dough was quite hard.
I’m going to try the original recipe at “king arthur flour”
I didn’t have that experience Emma but you are free to add another egg.
I LOVE pumpkin season and pumpkin bread is the best!! I had never made it other than a quick bread so I was excited to try this and we LOVED it!! You have the best bread recipes!!
Thank you, Michaela! I love pumpkin season too!
Made one loaf and am freezing the rolls. The loaf is so fluffy and delicious.
That’s what I do too! Thank you!
We love this pumpkin bread! Can’t wait to make it again in the fall!
Thank you! It’s perfect for fall!
I’m in charge of bread this Thanksgiving so I gave this a test run and it is so amazing! Everyone is going to lose their mind!
Thank you, Ann! It’s easy and delicious.
Made it and loved it! Thanks for another great recipe!
Thank you!
Pumpkin bread is always a hit around my house. I added some cream cheese frosting to this and everyone loved it.
Thank you, Debi!
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!
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.
Thank you Mayuri! Your Baklava bread looked amazing too!
These look great, I love the warming shade of them. I can imagine they are delicious hot from the oven with butter.
Thank you Laura! They are really light, fluffy and moist.
Thank you Laura! Yummy and soft indeed.
Wow, look at that crust! My mouth is watering… 🙂
Thanks Ana! This bread was really good.
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! 🙂
Thank you Arl! I didn’t even think of cream cheese! That is a yummy idea.
Your pumpkin yeast bread looks amazing and the color is just perfect for this time of the year 🙂
Thank you Pavani!
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.
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!
A delicious pumpkin bread, looks stunning.
Thank you so much!
Wow, I have never thought to add pumpkin to a yeasted bread, what a great idea! This looks perfect for Thanksgiving!
Thank you so much Meghan! I will be repeating this one. Easy and yummy!
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. 🙂
Thank you so much Ashlyn! It was so soft and tender. A delicious bread for any meal!
Wow, I have never tried pumpkin in a yeast bread recipe. I bet it makes the rolls so moist. Sounds absolutely delicious and seasonal!
Thank you Jenny! They were moist, tender and easy!
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!
Thank you so much! I appreciate you kind comments, and hosting this weeks FF! I hope you have an amazing weekend too.
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 🙂
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.