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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!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! | HostessAtHeart.com

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!

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! | HostessAtHeart.comI 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.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! | HostessAtHeart.com

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.

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! | HostessAtHeart.com

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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 9x5 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: 8.1% | Vitamin C: 0.1% | Calcium: 0.7% | Iron: 2.4%
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].

Let’s keep in touch!  You can find me on Pinterest, Instagram, Facebook, Twitter, and YouTube! Better yet, enter your email address in the box below and never miss a recipe!

 

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Festive Cherry Almond Kugelhopf Bread is soft and tender. It has a cherry aroma and while not sweet, the baked cherries give it a nice pop of sweet tartness. | HostessAtHeart.com

Spiced Apple Star Bread Recipe

 

Spiced Apple Star Bread is so good you can eat it with a meal or as a dessert. It's a sweetened buttery, bread that's tender and warm from the fall spices. This bread looks hard to make, but it's easier than you think. | HostessAtHeart.com

Caramelized Onion Gouda Casatiello Bread

Caramelized Onion Gouda Casatiello is a soft and dreamy adaption of an Italian Brioche. This loaf is loaded with flavor with bits of caramelized onion and gouda cheese. | HostessAtHeart.com

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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! | HostessAtHeart.com

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Comments

  1. Mayuri Patel says

    November 23, 2015 at 1:33 pm

    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

  4. Arl's World says

    November 15, 2015 at 12:47 pm

    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

  6. carolinescookingblog says

    November 15, 2015 at 7:43 am

    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

  9. Ashlyn | Dollop of Yum says

    November 14, 2015 at 2:17 pm

    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. The Kiwi Fruit says

    November 13, 2015 at 5:09 pm

    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

  12. cookingwithauntjuju.com says

    November 13, 2015 at 11:20 am

    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

      November 13, 2015 at 12:58 pm

      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

  13. Dini @ The Flavor Bender says

    November 13, 2015 at 9:02 am

    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

      November 13, 2015 at 10:13 am

      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

  16. Jenni Field (@PastryChfOnline) says

    November 12, 2015 at 7:12 pm

    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

  19. Quinn Caudill says

    November 12, 2015 at 12:15 pm

    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

  23. Lynz Real Cooking says

    November 11, 2015 at 7:33 pm

    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

  27. Stacy says

    November 11, 2015 at 12:08 am

    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

  28. Karen @ Karen's Kitchen Stories says

    November 10, 2015 at 11:52 pm

    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

  31. abakershouse says

    November 10, 2015 at 3:17 pm

    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

      November 10, 2015 at 6:38 pm

      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

  32. Shari says

    November 10, 2015 at 12:27 pm

    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

  33. Anshie Dhar says

    November 10, 2015 at 11:57 am

    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

      November 10, 2015 at 6:40 pm

      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. Anna says

    November 10, 2015 at 10:16 am

    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

      November 10, 2015 at 11:49 am

      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

        November 10, 2015 at 8:16 pm

        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. Loretta says

    November 10, 2015 at 8:04 am

    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

      November 10, 2015 at 8:56 am

      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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