Yeasted Pumpkin Bread

$- 3 ½ cups all-purpose flour - 1 packet (2 ¼ teaspoons) active dry yeast - ½ cup warm milk - 1 cup pumpkin puree - ½ cup brown sugar - ½ cup granulated sugar - ½ teaspoon salt - 2 teaspoons ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ⅓ cup unsalted butter - 2 large eggs - ¼ cup chopped walnuts or pecans (optional) This yeasted pumpkin bread recipe uses simple yet flavorful ingredients. The all-purpose flour forms the base of the bread. Active dry yeast helps the dough rise and adds fluffiness. Warm milk activates the yeast, making it happy and ready to work. Pumpkin puree gives the bread its rich color and taste. Brown sugar adds a warm, caramel-like flavor. Granulated sugar balances the sweetness. Spices are key to bringing fall vibes to this bread. Salt enhances all the flavors. Ground cinnamon, nutmeg, and ginger create that cozy fall aroma. For added richness, melted unsalted butter is mixed into the batter. Eggs add moisture and help bind everything together. If you like nuts, walnuts or pecans add a nice crunch. Gather these ingredients and get ready to create a delightful treat! To start, combine ½ cup of warm milk with 1 packet of active dry yeast in a small bowl. Make sure the milk is about 110°F, which is warm but not hot. Let it sit for 5-10 minutes until it gets frothy. This froth shows the yeast is ready to work. In a large mixing bowl, whisk together 3 ½ cups of all-purpose flour, ½ cup of brown sugar, ½ cup of granulated sugar, ½ teaspoon of salt, and the spices. You will need 2 teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Mixing these dry ingredients well helps blend the flavors. In another bowl, combine 1 cup of pumpkin puree, ⅓ cup of melted and cooled unsalted butter, and 2 large eggs. Stir these until they are well mixed. The pumpkin adds moisture and flavor to the bread. Now, pour the yeast mixture and the pumpkin mixture into the bowl with the dry ingredients. Stir everything until a rough dough forms. If you want to add nuts, like ¼ cup of chopped walnuts or pecans, fold them in now. This adds a nice crunch. Flour your surface lightly. Knead the dough there for about 5-7 minutes until it feels smooth and elastic. Once kneaded, place the dough in a greased bowl. Cover it with a damp cloth and let it rise in a warm place for 1 to 1.5 hours. It should double in size during this time. After the dough has risen, punch it down gently to release any air. Shape it into a loaf and place it in a greased 9x5-inch loaf pan. Cover it again with a damp cloth and let it rise for another 30-45 minutes. Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes until it turns golden brown. A toothpick inserted in the center should come out clean. Kneading is key for strong gluten. Use your palms and push down on the dough. Fold it over and repeat. Knead for about 5 to 7 minutes. The dough should feel smooth and elastic. If it feels sticky, add a little flour. When ready, the dough should bounce back when you poke it. To boost the taste, add spices like allspice or cloves. You can also try a splash of vanilla extract for a sweet touch. For sweetness, maple syrup or honey works well. If you love crunch, fold in seeds like pumpkin or sunflower. Chopped nuts like walnuts or pecans add a nice texture too. Set your oven to 350°F for even baking. Place the bread in the center for best results. To check if it’s done, insert a toothpick into the center. If it comes out clean, it’s ready. The bread should be golden brown on top. Leave it to cool for a few minutes in the pan before transferring it to a wire rack. Enjoy the warm, cozy aroma! {{image_2}} If you want a dairy-free option, use plant-based butter and almond milk. These swaps keep the bread moist and tasty. You can also try gluten-free flour, like almond or oat flour. It may change the texture, but the flavor will still shine. To make your pumpkin bread even better, add chocolate chips or dried fruits. They bring a nice sweetness and chewiness to each bite. You can also mix spices to create new flavors. Try adding allspice or cardamom for a fun twist. For a tasty spread, cream cheese works great. You can also use butter or pumpkin spice butter for extra flavor. This bread pairs well with coffee or tea for breakfast. It also makes a great snack anytime during the day. To keep your yeasted pumpkin bread fresh, store it at room temperature. Wrap it in plastic wrap or place it in a paper bag. This helps keep the bread soft. Avoid using plastic bags since they can make the crust soggy. If you have a bread box, it’s a great option. The box allows air flow while protecting the bread from light. For long-term storage, you can freeze your pumpkin bread. First, let the bread cool completely. Wrap it tightly in plastic wrap, then in aluminum foil. This prevents freezer burn. Label the package with the date. You can freeze it for up to three months. To thaw, place the wrapped bread in the fridge overnight. For best texture, let it sit at room temperature for a few hours. To reheat your bread and keep it fresh, use the oven. Preheat it to 350°F (175°C). Place the bread in the oven for about 10-15 minutes. This warms it and revives the crust. If you prefer, you can slice the bread and toast it for a quick treat. Serve it with a smear of cream cheese or butter for added flavor. Enjoy this cozy delight warm! Yes, you can use substitutes for eggs. Common options include unsweetened applesauce and mashed bananas. Use ¼ cup of either for one egg. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind the bread just like eggs. To check if your bread is done, look for a golden-brown color. Tap the top; it should sound hollow. Insert a toothpick into the center. If it comes out clean, your bread is ready. If it has wet batter on it, give it more time. You can also check the internal temperature. It should reach 190°F for perfect doneness. You can use fresh pumpkin puree. To make it, cook and mash pumpkin until smooth. Use about 1 cup of puree in your recipe. Fresh pumpkin can add a richer taste and a bit more moisture. Just be sure to drain any excess water from the puree. This keeps the bread from getting soggy. Yeasted pumpkin bread stays fresh for about 3 to 5 days. Store it at room temperature in a bread box or wrapped in foil. For longer storage, freeze it. Wrap the loaf tightly in plastic wrap, then in foil. It can last up to 3 months in the freezer. When ready to eat, thaw it at room temperature or warm it in the oven. This post covered all you need for perfect yeasted pumpkin bread. We discussed the main ingredients, spices, and variations. I shared step-by-step instructions to guide you through the process. You learned tips for enhancing flavor and ensuring perfect baking. In the end, making this bread is easy with simple ingredients and clear steps. Enjoy sharing it with friends and family! Your baking journey starts now, so get mixing and enjoy the warm aroma of freshly baked bread.$

Indulge in the cozy flavors of fall with this irresistible Pumpkin Spice Delight Bread! This delicious recipe combines pumpkin puree, warm spices, and buttery goodness to create a loaf that's perfect for any occasion. Follow our easy step-by-step guide and enjoy a slice warm or topped with cream cheese frosting. Click through to explore the full recipe and impress your family and friends with this seasonal treat!

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Ingredients

3 ½ cups all-purpose flour

1 packet (2 ¼ teaspoons) active dry yeast

½ cup warm milk (about 110°F)

1 cup pumpkin puree (canned or fresh)

½ cup brown sugar, packed

½ cup granulated sugar

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

⅓ cup unsalted butter, melted and cooled

2 large eggs, lightly beaten

¼ cup chopped walnuts or pecans (optional)

Instructions

In a small bowl, combine warm milk and active dry yeast to activate. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, salt, cinnamon, nutmeg, and ginger.

In another bowl, mix the pumpkin puree, melted butter, and beaten eggs until well combined.

Pour the yeast mixture and the pumpkin mixture into the dry ingredients and stir until a rough dough forms.

If using, fold in the chopped walnuts or pecans.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

After rising, punch down the dough to release air. Shape it into a loaf and place it in a greased 9x5-inch loaf pan.

Cover the loaf with a damp cloth again and let it rise for another 30-45 minutes.

Preheat the oven to 350°F (175°C).

Bake the bread for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 min | Total Time: 2 hr 15 min | Servings: 1 loaf (about 10 slices)

- Presentation Tips: Slice the loaf and serve dusted with powdered sugar or a smear of cream cheese frosting on individual slices for an extra touch of sweetness. Enjoy warm or toasted!