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.
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.
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 🙂
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!
This pumpkin yeast bread sounds wonderful–what a great idea!
Thanks Nancy!
Yummy! I love the idea of pumpkin rolls at Thanksgiving!
Thank you Carlee!
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
Thank you! I love your logic Jenni and I may be adopting such an intelligent observation for myself in the future!
Another wonderful baked good! The bread looks very nice and tasty! Great job, Julie!
Thank you so much!
I have never used pumpkin in a bread before but looking at yours, I just want to ASAP 🙂
Thank you so much for your kind comments! This bread was so good and is easy enough to make all year around.
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.
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!
Please do the same to my posts. I am horrible with grammar and spelling. Good thing I don’t write for a living. LOL
You got it Quinn! What time does Throwback Thursday start? Sometimes I have a problem knowing where to go to link up with it.
7:00 pm est @ dadwhats4dinner
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.
Lovely bread recipes .
https://louisette.eklablog.com
https://retriever-louisettesblogs.blogspot.com
Thank you so much!
Your bread looks soooo Thanksgiving! Perfect for the weather. I bet they taste just as awesome as they look!
Thank you Shireen! I appreciate you stopping by!
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!
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! 🙂
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!
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 .
Wow, yes near Spokane Wa. if you know where that is, 5 hours from Seattle
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!
yes for sure!
I have bookmarked. Will be making it soon. Looks very delicious!
Thank you Liz! It’s easy and delicious!
It looks great! I love pumpkin bread 🙂
Thank you Aisha!
You sure bake a pretty loaf of bread. And rolls. I’ll bet your kitchen smells wonderful.
Thank you Patti! I love the smell of baking bread!
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.
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!
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!
Thank you Karen! I just love baking with this group. So many talented and friendly people!
Mouth watering, oh my!
I bet the house smells divine with this gorgeous loaf baking!!
Thank you Tara! I love the smell of baking bread. There isn’t anything like it.
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!
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.
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.
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.
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!
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
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….
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
Yea for lower humidity!
Yes I am all for that!!!
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! 😀
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!
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!
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.
Thanks, Julie! 🙂
I love all of the bread recipes, this is wonderful. I can almost smell it, it looks incredibly delicious and tender and moist.
Thank you Suzanne! They really are light and fluffy. I love bread like that!
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!
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!