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yeast pumpkin bread sliced
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Soft & Fluffy Yeast Pumpkin Bread Recipe

A soft and fluffy yeast pumpkin bread made with real pumpkin puree and warm Bèlans spices. This lightly sweet homemade bread makes four beautiful loaves for fall baking.
Prep Time 25 minutes
Cook Time 25 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 35 minutes
Servings 4 Loaves
Calories 95kcal
Author Savory Thoughts

Equipment

  • Stand Mixer optional- dough may be kneaded by hand
  • Large Bowl; for rising
  • 4 Loaf Pans; lightly greased then dusted with flour for perfect baking and golden color
  • Measuring Cups and Spoons
  • Rolling Pin

Ingredients

  • 2 ¼ cups warm water about 105–110°F
  • 4 Tbsp. powdered whole milk
  • 2 ¼ tsp. instant yeast
  • 3 Tbsp. granulated sugar
  • 1 large egg; beaten
  • 1 cup 100% pumpkin puree
  • 1 Tbsp. Bèlans
  • 8 ⅓ cups bread flour plus 2 Tbsp. as needed
  • 2 tbsp. neutral oil
  • 2 tsp. kosher salt
  • ½ stick 4 Tbsp. unsalted butter, softened
  • Additional bread flour for dusting

Instructions

  • Add the warm water and powdered whole milk, sugar, and salt to a bowl or large measuring cup and mix to combine. Set aside. 
    To the bowl of a stand mixer, add bread flour, instant yeast, and Bèlans and mix well. 
    Pour the liquid into the dry ingredients, then add the beaten egg, oil, and pumpkin puree. 
    Attach the dough hook and begin kneading on low speed. 
    Once the dough begins coming together after about 1 to 2 minutes, add 2 tablespoons softened butter.
    Gradually increase the speed two more times (about speed level 3 if using a KitchenAid stand mixer) and knead until the dough is smooth and elastic. The dough should be soft not tacky.
    bread dusted with flour
  • Transfer to a lightly greased bowl and cover with dish towel. Allow the dough to rise for 1 hour in a warm place.
    Gently deflate the risen dough with your hand and divide it evenly into 4 portions.
    Shape each portion into a loaf and transfer to prepared loaf pans.
    Cover loosely and allow the loaves to rise for 45 minutes or until just when it reaches the rim of the loaf pan.
    Meanwhile in the last 10 minutes of the rising process, preheat the oven to 350°F.
    After the second rise, lightly dust the tops of the loaves with bread flour. Do not use an egg wash as it will provide a harder crust.
    Bake at 350°F for 25 minutes, or until baked through.
    Remove the loaves from the oven and allow them to cool completely before slicing. This process should take about 45 minutes to 1 hour.
    Slice each loaf into approximately 15 slices and serve.
    two loafs of bread on cooling rack

Notes

Storage

Allow the loaves to cool completely before storing.
Keep the bread tightly wrapped or in an airtight container at room temperature for approximately 2–3 days.
Since this recipe makes four loaves, I would freeze any loaves you won't use right away.
Wrap the completely cooled bread well and place it in a freezer-safe bag or container. You can also slice the bread before freezing so individual slices can be removed as needed.

More Pumpkin Recipes

 
*** Calories are estimated per serving/ slice.
 
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Nutrition

Serving: 4loaves | Calories: 95kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 95mg | Potassium: 57mg | Fiber: 3g | Sugar: 5g