Pumpkin Yeast Bread Recipe

Soft and delicious Pumpkin Yeast Bread made from scratch. Easy artisan recipe makes 1 big loaf and great for dinner, sandwiches and more. No bread machine required.

Course Bread

Diet Vegetarian

Prep Time 30

Cook Time 45

Inactive 3 30

Total Time 4 45

Servings loaf

Calories 90kcal

Author Iryna Bychkiv

Ingredients

1 c pumpkin puree
1 c whole wheat flour
2 c all-purpose flour
2 teaspoon cane sugar
1 teaspoon active dry yeast
2 tablespoon butter or vegan butter softened at room temperature
1 teaspoon salt
2 tablespoon pumpkin seeds raw
⅔ c (150 ml) water regular or plant-based
2 tablespoon milk

US Customary - Metric

Instructions

Mix the flours

In a large bowl combine 2 types of flour.

Proof the yeast

In a Kitchen Aid bowl add yeast and 7 teaspoon of warm (95-115 F) water. Do not stir. Wait until the yeast dissolves, about 10 minutes.
Add sugar and 1 tablespoon of flour mixture and mix everything nicely. Cover the bowl with a kitchen towel and place in a warm place for 30-40 minutes or until bubbles start to appear.

Mix and knead the dough

Add the remaining water minus 3 tbsp, pumpkin puree, mix it and then add in the remaining flour mixture and softened butter.
Attach the bowl and the dough hook to the mixer, making sure you lock the head in place. Mix at the lowest speed (the first position) for 2 minutes or until all ingredients are combined. If the mixture is too dry, you can add the remaining 3 tablespoon of water, 1 tablespoon at a time.
Turn to Speed 2 and knead the dough for 5 minutes. Add salt, increase to Speed 3 and knead for another 5-10 minutes until the dough no longer sticks to the sides of the bowl.

Let the dough rise

Turn off the Kitchen Aid machine, clear off the hook and cover the bowl with a lid. Place the bowl in a warm place until it increases in size by 2 or 2 ½ times.

Shape the loaf

Place the dough on a floured working surface. Sprinkle your hands with flour and shape the dough into a rectangle about 8" x 10" and roll into a tight log pinching the edges.

Let the loaf rise

Place the log seam side down on a parchment lined baking sheet. Cover the log with a bigger plastic container or paper towel topped with a damp kitchen towel and place in warm place until it doubles in size, approximately 90 minutes.

Bake

About 60 minutes into the rise, preheat the oven to 445 F.
Lightly brush the log with 2 tablespoon of milk and sprinkle with pumpkin seeds. Very gently press on the seeds and place the bread into the oven for 10 minutes.
Reduce the temperature to 390 F and bake for another 30-35 minutes until bread is golden brown.
Remove the bread on a cooling rack and slice once it's completely cooled.

Notes

Always use a scale for accuracy when baking. I love this scale.

To ensure the right water temperature I always use kitchen thermometer, like this one.

Nutrition