Pumpkin Yeast Bread Loaves recipe

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Ingredients

2 (.25 ounce) packages active dry yeast
½ cup warm water
1 cup canned pumpkin
1 cup milk
¼ cup shortening
¼ cup white sugar
2 teaspoons salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
2 eggs
6 ½ cups all-purpose flour

Nutrition Info

200.3 calories
carbohydrate: 35.5 g
cholesterol: 19.6 mg
fat: 3.8 g
fiber: 1.7 g
protein: 5.6 g
saturatedFat: 1 g
servingSize: -
sodium: 275.4 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.

  2. Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.

  3. Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.

  4. Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.

  5. Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.

  6. Punch down dough and turn onto a lightly floured surface. Divide dough in half, form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes.

  7. Bake in the preheated oven until top and sides are brown, about 35 minutes.

Recipe Yield

2 loaves

Recipe Note

Growing up, I always looked forward to this tasty pumpkin bread that my mom made in the fall and winter. This is a savory bread that tastes amazing toasted and topped with butter.

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