This soft and fluffy Yeast Pumpkin Bread is made with real pumpkin puree, bread flour, and warm spices. Unlike traditional pumpkin quick bread, this is an actual yeast-raised bread with a tender crumb that’s perfect for slicing, toasting, or simply serving with butter.
And if you’ve already made our Pumpkin Donuts, some of this may look familiar.
We’re taking that beautiful pumpkin yeast dough and turning it into bread.
The result is lightly sweet with subtle pumpkin flavor and just enough warm spice from the Bèlans.
It’s bread first—not cake. Which means I’m already thinking about what we’re going to do with the leftovers. Pumpkin French toast, anyone? 😂
What Makes This Different From Pumpkin Bread?
Most pumpkin bread recipes are quick breads. They use baking soda or baking powder for leavening and have a moist, cake-like texture; similar to this banana bread.
This recipe uses instant yeast and bread flour. That gives us a completely different result: a soft, fluffy loaf with the structure and texture of homemade yeast bread. Think of traditional sliced bread.
The pumpkin puree adds moisture, color, and subtle pumpkin flavor without turning the loaf into dessert.
Our Special Tips
Use the right amount of flour. Pumpkin adds moisture, but we are going for traditional bread – just with pumpkin. We are not looking for cake-like texture here. Too much additional flour can give you a dense loaf.
Use pumpkin puree. Pumpkin pie filling contains added sugar and spices and isn’t what we want here.
Don’t rush the rises. Give the dough the full 1-hour first rise and 45-minute second rise.
Divide the dough evenly. Since this recipe makes four loaves, weighing each portion with a kitchen scale is the easiest way to get similarly sized loaves.
Cool before slicing. This helps the crumb set and gives you cleaner slices.
How To Serve With Your Bread
This pumpkin yeast bread doesn’t need much. A warm slice with butter is probably my first choice.
But it’s also delicious toasted and served with:
- Almond Butter
- Haitian Peanut Butter
- Honey butter
- Apple butter
- Pumpkin butter
- Cream cheese
- Maple butter
And definitely save some for French toast.
Because we’re not letting four loaves of homemade pumpkin bread pass through this kitchen without trying that. 😂
A Few Questions You May Have
Can I use pumpkin pie filling?
No. Use 100% pumpkin puree. Pumpkin pie filling already contains sugar and spices that will alter the recipe.
Why is my pumpkin bread dense?
Too much flour, insufficient kneading, or not allowing the dough enough time to rise can produce a dense loaf.
Can I make this bread ahead?
Yes. Since the recipe makes four loaves, it’s excellent for making ahead and freezing. Allow the bread to cool completely before wrapping and freezing.
How To Make It?
Soft & Fluffy Yeast Pumpkin Bread Recipe
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
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.
- 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.
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
- Pumpkin Donuts
- Pumpkin Waffles
- Pumpkin Spice Frappuccino
- Pumpkin Tart — once published
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