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!
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!
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.
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Pumpkin Yeast Bread – #BreadBakers
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
Nutrition
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:
- 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 [email protected].
If you like reading our posts and seeing our recipes, let’s connect on Pinterest, Facebook & Instagram!
Cherry Almond Kugelhopf Bread Recipe
Spiced Apple Star Bread Recipe
Caramelized Onion Gouda Casatiello Bread
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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!
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.
Julie Menghini says
Thank you Mayuri! Your Baklava bread looked amazing too!
[email protected] In Pyjamas says
These look great, I love the warming shade of them. I can imagine they are delicious hot from the oven with butter.
Julie Menghini says
Thank you Laura! They are really light, fluffy and moist.
Julie Menghini says
Thank you Laura! Yummy and soft indeed.
Celebrating Sunshine says
Wow, look at that crust! My mouth is watering… 🙂
Julie Menghini says
Thanks Ana! This bread was really good.
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! 🙂
Julie Menghini says
Thank you Arl! I didn’t even think of cream cheese! That is a yummy idea.
Pavani says
Your pumpkin yeast bread looks amazing and the color is just perfect for this time of the year 🙂
Julie Menghini says
Thank you Pavani!
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.
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!
Sneha datar says
A delicious pumpkin bread, looks stunning.
Julie Menghini says
Thank you so much!
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!
Julie Menghini says
Thank you so much Meghan! I will be repeating this one. Easy and yummy!
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. 🙂
Julie Menghini says
Thank you so much Ashlyn! It was so soft and tender. A delicious bread for any meal!
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!
Julie Menghini says
Thank you Jenny! They were moist, tender and easy!
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!
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.
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 🙂
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.
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 🙂
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!
nancyc says
This pumpkin yeast bread sounds wonderful–what a great idea!
Julie Menghini says
Thanks Nancy!
Carlee says
Yummy! I love the idea of pumpkin rolls at Thanksgiving!
Julie Menghini says
Thank you Carlee!
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
Julie Menghini says
Thank you! I love your logic Jenni and I may be adopting such an intelligent observation for myself in the future!
milkandbun says
Another wonderful baked good! The bread looks very nice and tasty! Great job, Julie!
Julie Menghini says
Thank you so much!
Bakingyummies says
I have never used pumpkin in a bread before but looking at yours, I just want to ASAP 🙂
Julie Menghini says
Thank you so much for your kind comments! This bread was so good and is easy enough to make all year around.
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.
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!
Quinn Caudill says
Please do the same to my posts. I am horrible with grammar and spelling. Good thing I don’t write for a living. LOL
Julie Menghini says
You got it Quinn! What time does Throwback Thursday start? Sometimes I have a problem knowing where to go to link up with it.
Quinn Caudill says
7:00 pm est @ dadwhats4dinner
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.
Louisette says
Lovely bread recipes .
https://louisette.eklablog.com
https://retriever-louisettesblogs.blogspot.com
Julie Menghini says
Thank you so much!
Shireen says
Your bread looks soooo Thanksgiving! Perfect for the weather. I bet they taste just as awesome as they look!
Julie Menghini says
Thank you Shireen! I appreciate you stopping by!
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!
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! 🙂
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!
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 .
Lynz Real Cooking says
Wow, yes near Spokane Wa. if you know where that is, 5 hours from Seattle
Julie Menghini says
Haven’t been to Spokane but we have friends in Seattle and have been out there the for our last two vacations. We were in BC this last time. All so beautiful!
Lynz Real Cooking says
yes for sure!
Liz says
I have bookmarked. Will be making it soon. Looks very delicious!
Julie Menghini says
Thank you Liz! It’s easy and delicious!
Aisha says
It looks great! I love pumpkin bread 🙂
Julie Menghini says
Thank you Aisha!
pattisj says
You sure bake a pretty loaf of bread. And rolls. I’ll bet your kitchen smells wonderful.
Julie Menghini says
Thank you Patti! I love the smell of baking bread!
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.
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!
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!
Julie Menghini says
Thank you Karen! I just love baking with this group. So many talented and friendly people!
Johanne Lamarche says
Mouth watering, oh my!
Tara says
I bet the house smells divine with this gorgeous loaf baking!!
Julie Menghini says
Thank you Tara! I love the smell of baking bread. There isn’t anything like it.
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!
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.
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.
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.
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!
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
Julie Menghini says
Thank you Cheryl! 83 is perfect! It’s never that cool when we are there. Need to be able to travel in the fall. Some day….
Cheryl "Cheffie Cooks" Wiser says
It may be hotter South nearer to your son in Miami/Dade! The trade winds are bringing in cooler breezes off the Ocean with lower humidity for us.Cheryl
Julie Menghini says
Yea for lower humidity!
Cheryl "Cheffie Cooks" Wiser says
Yes I am all for that!!!
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! 😀
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!
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!
Julie Menghini says
Thanks Anna! Just put them inn a zip lock bag or wrap in plastic wrap. They will last several days. You can always freeze what you don’t think you can eat too. They thaw fairly good.
Anna says
Thanks, Julie! 🙂
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.
Julie Menghini says
Thank you Suzanne! They really are light and fluffy. I love bread like that!
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!
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!