Soft Pumpkin Yeast Bread

Name: Soft Pumpkin Yeast Bread
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 1 loaf (16 slices).
Ingredients: 1/2 cup canned pumpkin; 1 cup warm evaporated milk (70° to 80°); 2 tablespoons butter, softened; 2 tablespoons brown sugar; 1/2 teaspoon salt; 1/4 cup whole wheat flour; 3 cups bread flour; 2 to 3 teaspoons pumpkin pie spice; 1/2 cup ground walnuts; 2-1/4 teaspoons active dry yeast

This large hearty loaf is a perfect way to round out fall meals. Canned pumpkin, a little brown sugar and ground walnuts give the bread its seasonal flavor and appearance without a lot of fuss on my part.

Ingredients

1/2 cup canned pumpkin
1 cup warm evaporated milk (70° to 80°)
2 tablespoons butter, softened
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 cup whole wheat flour
3 cups bread flour
2 to 3 teaspoons pumpkin pie spice
1/2 cup ground walnuts
2-1/4 teaspoons active dry yeast

Directions

In a 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).

Editor's Note

We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutrition Facts

1 slice: 142 calories, 4g fat (2g saturated fat), 9mg cholesterol, 105mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 5g protein.

Originally published as Soft Pumpkin Yeaast Bread in Quick Cooking September/October 2004

Reviews

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Average Rating:

yuehching

Nov 29, 2013

Love this bread. I have made this bread many times. Sometimes I left out spice and nuts or just shaped into dinner rolls. They all turned out great. It?s a keeper.
Danipooh02

Nov 6, 2011

I think this bread is an acquired taste. It is delicious in it's own way. And I did as suggested in other reviews and made the remaining into french toast, which was very good.
Starrybelle

Feb 5, 2011

Made this bread for dinner, was great right out of the pan sliced thick. Served with stew. Everyone loved it. Didn't care to much for it toasted, but did use it for french toast which was excellent.
LBarb1

Nov 8, 2010

Made this last night for my family. Not only was it delicious, but the kitchen smelled so good as it baked!! The kids were *dying* to give it a try!! We'll have the leftovers toasted for breakfast this morning. Will definitely make again.
cheriwinkle

Oct 6, 2010

Check out Kelly Kirby's Buttercup Yeast Bread Recipe here at TOH--that should work for azilu to make by hand.
nhorrocks

Oct 29, 2009

fantastic for french toast
eawinters

Oct 22, 2008

I have a recipe for soft yeast banana bread that is similar in ingredients -- except obviously banana instead of pumpkin. Here are the directions for that bread and perhaps it would work for you.1. Combine yeast with 1 cup of flour.2. Heat milk, butter, sugar, and salt until warm; add to dry ingredients; add eggs and mashed bananas. Beat 3 minutes at high speed.3. By hand, add flour to make moderately stiff dough. Knead 5 minutes.4. Place in a greased bowl and let rise until double (1 hour).5. Punch down; let rest 10 minutes.6. Shape into a round loaf. Place on greased baking sheet. Make vertical cuts 1/8-inch deep around loaf at 3/4-inch intervals.7. Let rise until double (30-45 minutes).8. Bake at 400 for 30 minutes.I would add the pumpkin pie spice and nuts in the second step. Also I would think you could bake it in a greased loaf pan. I would not use such a high temperature. I would bake it for about 35 minutes at 350 degrees, covering it with foil after the first 20 minutes to keep the crust from getting too brown.Hope this helps or someone more knowledgeable will respond.
azzilu

Oct 21, 2008

HOW DO I MAKE THIS WITHOUT A BREAD MACHINE?