Monday, October 24, 2011

Yeasted Pumpkin Bread

In college my senior year I would walk home from a long day in the art studio and make some homemade bread.

This is what all college kids did, right?

Okay, perhaps not... but I did.

This was one of the first breads I learned to make from scratch. Shortly after mastering this bread I found a copy of a bread cookbook by James Beard at a used bookstore that my now husband and I would frequent when we were dating.

All college kids went to used book stores on a date, right?

Okay, perhaps not... but we did.

Anyhow, this is a great recipe that I've been making for many years now.

Yeasted Pumpkin Bread 
((Printable Recipe))

1 tablespoon yeast
1/2 cup warm water (about 110 degrees F)
1 teaspoon salt
2 teaspoons caraway seed (optional)
2 - 4 tablespoons molasses (depending on how sweet you like your bread)
1 cup canned pumpkin
3 cups all purpose flour (or 3 cups whole wheat flour with 2 tablespoons vital wheat gluten)
(I used whole wheat flour in the photo above.)

1. Dissolve the yeast into the water.  Stir in the salt, optional caraway seed and molasses.  Add in the pumpkin and stir.

2. Next, add the flour and knead for 5-8 minutes.  (This is a great time to use your dough hook on your mixer.  It will only take bout 2-3 minutes on the 1st or 2nd speed setting.)

3. Rise until double in an oiled bowl covered with a damp towel in a warm place.

4. Punch down the dough and give it about 4 more kneads.  Shape it into an oiled loaf pan.  Cover with a damp towel and allow to rise until double.

5. Bake in a preheated 400 degree oven for 35 minutes.  Remove from the pan and allow to cool.

1. Use brown sugar instead of the molasses.

2. Add a 1/2 teaspoon of cinnamon (instead of the caraway seed.)

3. Stretch the dough into a rectangle and sprinkle with cinnamon sugar and roll.  Place in a loaf pan and follow with the above directions for a cinnamon swirl bread.

Featured on: TasteSpotting and Foodgawker
Linked to: Delicious Sweets, 33 Shades of Green, Today's Creative Blog, Gooseberry Patch, Around My Family Table, Everyday Mom's Meals, Amee's Savory Dish


  1. oooo I'm going to have to give this a try!

  2. This is being added to my recipes to try list now. I love pumpkin and bread so it's win win in my book!

  3. This looks delightful! I would love for you to link it up to my pumpkin blog hop!

  4. This is so simple and beautiful! God, I love your photography. If you photograph an empty bowl, I'm sure it will be fabulous! So talented!!

  5. Found this over at Deelicious Sweets. I couldn't resist the photo - exquisite!

  6. Hmmm... I thought going to a used bookstore on a date is normal ... oh no! :p I like that you slice the bread so thinly... :)

  7. Just checking out the recipe after seeing it on Deelicious Sweets. Pumpkin loaf usually is so dense, but making it into a bread is a great twist.

  8. Perfect w/ a cup of coffee! Thanks for sharing at Church Supper. Have a blessed week.

    Everyday Mom's Meals

  9. This is a gorgeous bread, Jenni!

  10. This looks absolutely amazing!!!! Thank you so much for sharing it on Fit and Fabulous Fridays. :)

  11. I had to pin it - thanks, I looooove pumpkin things. I think I'll try it with pumpkin pie spice instead of straight cinnamon (replacing the caraway seeds). Sounds delicious!