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Soft Pumpkin Yeast Bread Recipe

Soft Pumpkin Yeast Bread Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 3-4 hours YIELD:16 servings


  • 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


  • 1. 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.
  • 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).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts

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

Reviews for Soft Pumpkin Yeast Bread

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yuehching User ID: 224401 146071
Reviewed 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 User ID: 1679122 73082
Reviewed 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 User ID: 4423485 144403
Reviewed 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 User ID: 4136512 138702
Reviewed 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 User ID: 1239361 56313
Reviewed 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 User ID: 3820908 64489
Reviewed Oct. 29, 2009

"fantastic for french toast"

eawinters User ID: 2493786 144375
Reviewed 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 User ID: 2371381 124668
Reviewed Oct. 21, 2008


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