Pumpkin Yeast Bread

Pumpkin yeast bread is a sandwich bread with fall spices, perfect for Thanksgiving leftovers. Makes 2 loaves, but can also make rolls.

Pumpkin yeast bread is a sandwich bread with fall spices, perfect for Thanksgiving leftovers. Makes 2 loaves, but can also make rolls.

Fall is a great time to make bread. In fact, it’s one of the things I most look forward to (and soup…mmm). I love the way fresh bread makes my house smell in the fall. Plus, bread and soup are the ultimate comfort food. 

This pumpkin yeast bread is different from other pumpkin breads in that it’s not sweet. It’s just a normal sandwich bread made with pumpkin. The addition of pumpkin pie spice makes it savory tastes exactly the way fall should.

This recipe makes two loaves. You can also make rolls (or a loaf and rolls). Either way, you’re not going to be disappointed by this bread. 

Pumpkin Yeast Bread

  • 1/2 cup warm water
  • 2 tbsps Active Dry Yeast OR Fast Rise Yeast
  • 2/3 cup warm milk
  • 2 large eggs, beaten
  • 1 1/2 cups pumpkin
  • 2 tbsps vegetable/olive oil 
  • 6 1/2 cups flour
  • 1/2 cup brown sugar
  • 2 tsps salt
  • 1 1/2 tsp pumpkin pie spice

Step 01: Put the yeast in the warm water and let it get soft and foamy.

Step 02: Pour the water and yeast into a large bowl. Add the milk, eggs, oil, brown sugar, pumpkin, pumpkin pie spice, and salt. Mix together. Once blended, add 4 cups of flour. Mix with a fork. Add the remaining flour, a little at a time, stopping when the dough becomes stiff enough to knead. Knead until smooth and elastic, adding more flour if necessary. Oil a large bowl, put the ball of dough in it, and turn the dough until it is completely covered in oil.

Step 03: Cover and let rise until doubled, or about 1 hour.

Step 04: Divide the dough in two. You can either do all rolls, two loaves, or a loaf and some rolls. Either way, put it in the appropriate pan. Cover and let rise again until doubled, or for 45 minutes.

Step 05: Bake at 375°F. For loaves, bake for 30 minutes. For rolls, bake for 20 minutes. Remove from oven and rub the tops with a stick of butter until they glisten. (You don’t need a whole stick.) Or brush them with olive oil.

Pumpkin yeast bread is a sandwich bread with fall spices, perfect for Thanksgiving leftovers. Makes 2 loaves, but can also make rolls.

Pumpkin yeast bread is a sandwich bread with fall spices, perfect for Thanksgiving leftovers. Makes 2 loaves, but can also make rolls.

This bread is great for:

Or you can eat it like regular bread. 

Mine is really dense because I like it that way, so I don’t let it rise as much as the recipe recommends. If you like a fluffier bread, let it rise more.

What do you look forward to most about fall?

Pumpkin Yeast Bread
Serves 24
Pumpkin yeast bread is a sandwich bread with fall spices, perfect for Thanksgiving leftovers. Makes 2 loaves, but can also make rolls.
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Prep Time
2 hr 15 min
Cook Time
30 min
Total Time
2 hr 45 min
Prep Time
2 hr 15 min
Cook Time
30 min
Total Time
2 hr 45 min
Ingredients
  1. 1/2 cup warm water
  2. 2 tbsps Active Dry Yeast OR Fast Rise Yeast
  3. 2/3 cup warm milk
  4. 2 large eggs, beaten
  5. 1 1/2 cups pumpkin
  6. 2 tbsps vegetable/olive oil
  7. 6 1/2 cups flour
  8. 1/2 cup brown sugar
  9. 2 tsps salt
  10. 1 1/2 tsp pumpkin pie spice
Instructions
  1. Put the yeast in the warm water and let it get soft and foamy.
  2. Pour the water and yeast into a large bowl. Add the milk, eggs, oil, brown sugar, pumpkin, pumpkin pie spice, and salt. Mix together. Once blended, add 4 cups of flour. Mix with a fork. Add the remaining flour, a little at a time, stopping when the dough becomes stiff enough to knead. Knead until smooth and elastic, adding more flour if necessary. Oil a large bowl, put the ball of dough in it, and turn the dough until it is completely covered in oil.
  3. Cover and let rise until doubled, or about 1 hour.
  4. Divide the dough in two. You can either do all rolls, two loaves, or a loaf and some rolls. Either way, put it in the appropriate pan. Cover and let rise again until doubled, or for 45 minutes.
  5. Bake at 375°F. For loaves, bake for 30 minutes. For rolls, bake for 20 minutes. Remove from oven and rub the tops with a stick of butter until they glisten. (You don’t need a whole stick.) Or brush them with olive oil.
Budget Girl http://www.diybudgetgirl.com/
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4 comments

  1. Melissa walp says:

    Stopping by from Coffee and Conversation. This looks delicious! I love pumpkin and I like making my own bread so I know what’s going in it. I’m pinning it and can’t wait to try it.

  2. Michael Dorer says:

    This looks like a great bread. I was looking for a non-sweet bread with pumpkin added. I’ll omit the spices as well. I’ll be trying it soon.

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