Ingredients for Pumpkin Yeast Bread
- 1 cup (240ml) warm water (105-115°F)
- Warm Water
- 1 (15 ounce) can pumpkin puree
- 1/4 cup (50g) melted butter, unsalted
- Instant Nonfat Dry Milk Powder
- Brown Sugar
- Ground Cinnamon
- Ground Nutmeg
- 1 teaspoon (6g) salt
- Ground Ginger
- Bread Flour
- Active Dry Yeast
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How to Make Pumpkin Yeast Bread
- In a large bowl (or bread machine pan), combine the warm water, pumpkin puree, melted butter, and sugar. Stir until the sugar is dissolved.
- In a separate bowl, whisk together the flour, yeast, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- If using a bread machine, place the ingredients in the pan according to your machine's instructions and select the basic setting for a 1 1/2 pound loaf. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan.
- Let rise for another 30-45 minutes, or until almost doubled.
- Bake at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
16g
Fat
9g
Carbs
6g