Pumpkin Yeast Bread Recipe

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Pumpkin Yeast Bread Recipe
Pumpkin Yeast Bread Recipe photo by Taste of Home
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Pumpkin Yeast Bread Recipe

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From Greenfield, Indiana, Alicyn Swift shares this lightly spiced pumpkin bread with a crisp brown crust and appealing golden-orange interior.
MAKES:
16 servings
TOTAL TIME:
Prep: 5 min. Bake: 3-4 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 5 min. Bake: 3-4 hours

Ingredients

  • 1/2 cup plus 2 tablespoons water (70° to 80°)
  • 1/2 cup canned pumpkin
  • 1/4 cup butter, softened
  • 1/4 cup nonfat dry milk powder
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 to 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 2-3/4 cups bread flour
  • 1 package (1/4 ounce) active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf, 16 slices (about 1-1/2 pounds).
Originally published as Pumpkin Yeast Bread in Quick Cooking September/October 1999, p33

Nutritional Facts

1 slice: 121 calories, 2g fat (0 saturated fat), 0 cholesterol, 150mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 1/2 cup plus 2 tablespoons water (70° to 80°)
  • 1/2 cup canned pumpkin
  • 1/4 cup butter, softened
  • 1/4 cup nonfat dry milk powder
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 to 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 2-3/4 cups bread flour
  • 1 package (1/4 ounce) active dry yeast
  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf, 16 slices (about 1-1/2 pounds).
Originally published as Pumpkin Yeast Bread in Quick Cooking September/October 1999, p33

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jpayne58 User ID: 1225214 21026
Reviewed Mar. 21, 2011

"My family loves this bread."

MY REVIEW
katguilbault User ID: 4486724 29940
Reviewed Oct. 29, 2009

"My husband adored this recipe! If you are expecting pumpkin pie, it's not that, but is a very light tasting bread with just the right amount of spices. I cut down the ginger by just a bit. The house smelled heavenly as I made this!"

MY REVIEW
mkorthas User ID: 3205054 26656
Reviewed Jun. 20, 2009

"I made this bread and was very disappointed in the taste....it left a strange after-taste in my mouth and my family asked me not to make it again."

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