YEASTED PUMPKIN BREAD RECIPE
Enjoy a seasonal twist on traditional sandwich bread with this yeasted pumpkin loaf.
Provided by Stella Parks
Categories Breakfast and Brunch Breakfast Sweets Yeast Bread Bread
Number Of Ingredients 6
Steps:
- Making the Dough: In the bowl of a food processor, pulse the bread flour, salt, and instant yeast together to combine. Add pumpkin purée, maple syrup, and melted butter (or oil), and process until the dough comes together in a smooth, pliable ball; the timing can vary depending on the size and power of a given food processor, but expect about 75 seconds from start to finish. To test the dough, tear off a small piece and stretch gently in all directions; when the dough is ready, it can be pulled into a thin, translucent sheet.
- Proofing the Dough: Lightly grease a medium bowl, then add the dough. Cover and proof at room temperature until doubled in bulk. This will take about 2 hours at around 72°F (22°C); the process will move faster at warmer temperatures, and slower when it is cool. To test the dough, poke it gently with a flour-dusted fingertip; when the dough is ready, it will retain a shallow impression that springs back after a few minutes. If the dough is firm and springs back right away, continue proofing until the dough retains a shallow impression.
- Shaping the Dough: Turn the dough onto a work surface with just the barest sprinkling of flour, and knead for a few seconds to deflate; this creates a more uniform crumb in the loaf by eliminating large pockets of air. Pat the dough into a 7-inch square, and form into a tight log, sealing the dough together with your heel. Nestle into a lightly greased loaf pan, seam side down, then cover and proof as before (for dinner rolls, see note on shaping below). The dough will be ready when it's puffy and light, and risen about 2 inches above the rim of the pan. This will take about 2 hours at around 72°F; the process will move faster at warmer temperatures, and slower when it is cool; the dough's readiness can be tested as before. Near the end of this period, adjust oven rack to lower middle position and preheat to 350°F (177°C).
- When the dough is ready, uncover and bake until well-risen, golden brown, and hollow sounding when thumped; about 45 minutes, or to an internal temperature of approximately 205°F (96°C). Immediately turn the loaf out onto a wire rack, and cool completely before slicing. The loaf will keep up to a week at room temperature in a bread box or paper bag.
Nutrition Facts : Calories 232 kcal, Carbohydrate 40 g, Cholesterol 12 mg, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, Sodium 353 mg, Sugar 5 g, Fat 5 g, ServingSize One 8-inch loaf, UnsaturatedFat 0 g
CINNAMON SWIRL PUMPKIN YEAST BREAD
Enjoy the fabulous Fall flavour of pumpkin and cinnamon in this delicious pumpkin yeast bread, with a pretty cinnamon sugar swirl.
Provided by Jennifer
Categories Bread
Time 2h25m
Number Of Ingredients 13
Steps:
- In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the lukewarm milk and a pinch of sugar. Sprinkle the yeast over-top, stir and let stand 5 minutes.
- Add the egg, pumpkin puree, vegetable oil, brown sugar, salt and ginger if using. Mix to combine. Add 2 cups of the flour and mix in until moistened and well combined. You may need to scrape down the bowl a bit.
- Begin adding the last 1 cup of flour in small increments, mixing between additions and adding only as much flour as needed to make a moist dough that cleans the sides of the bowl and wraps around the dough hook. *If your dough is not to that point after you have added the 3 cups of flour, don't be afraid to add a little bit more, but don't add too much more, as you can always add a bit more on the counter when kneading.
- Remove dough to a lightly floured work surface. Knead dough about 1 minute, adding a little more flour only if the dough is sticking to your hands or the work surface. Form dough into a ball and add to a large container or bowl. Cover with plastic wrap and let rise until just doubled in size, about 45-60 minutes.
- Meanwhile, mix up the cinnamon sugar filling by stirring together the white sugar and cinnamon. Set aside. Prepare the egg wash as well, by stirring together the egg with the water. Set aside.
- Remove dough to a work surface and gently deflate. Using a rolling pin, roll dough into a 10x16-inch rectangle. Brush dough with egg wash, then sprinkle the cinnamon sugar mixture evenly over-top. (*If wanting to add raisins or dried cranberries, sprinkle them over the cinnamon mixture now).
- Starting from the long side of the dough, roll up the dough jelly-roll style, then pinch the seam together. Flip the dough over so the seam in at the bottom.
- *If the shaping instructions below are unclear, scroll up from this Recipe Card to have a look at the Step-by-Step photos, which illustrate the shaping of this loaf.
- Using a sharp knife, cut the log of dough down the centre, from end to end, cutting it into two even pieces. Rotate the pieces slightly so that the cut edge is facing straight up and lay them side-by-side. Pinch together the two pieces at the end furthest from you. Twist the two pieces together, by laying the right piece over the left piece and repeating 3 or 4 times, until you get to the end. Pinch the ends closest to you together.
- Grease an 8x4-inch loaf pan and place next to your twisted dough. If the loaf is longer than the loaf pan, press both ends of the loaf at the same time, pressing towards the centre, to shorten the loaf up to the same length as the loaf pan. Lift the dough into the greased loaf pan. Cover with plastic wrap and let rise until doubled, about 30 minutes.
- Meanwhile, preheat the oven to 350F. (regular bake setting/not convection), with rack in the middle of the oven.
- When loaf is ready, remove the plastic wrap and place into the preheated oven. Bake for about 40 minutes, covering the top loosely with a sheet of aluminum foil for the last 10 minutes of baking, if loaf is at risk of over-browning. Bake loaf until it reaches an internal temperature of between 195-200F, when tested with an instant read thermometer.
- Remove from oven. Run a knife around the outside of the pan and immediately remove the loaf to a cooling rack to cool completely before slicing. (Avoid slicing a hot loaf, as it will cause the inside crumb to be gummy.)
Nutrition Facts : Calories 168 kcal, Carbohydrate 32 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 31 mg, Sodium 258 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
PUMPKIN-SHAPED PUMPKIN BREAD
This yeasted bread, made with pumpkin puree, brown sugar and a hint of cinnamon, is sure to become a fall favorite. Thanks to a few cleverly-placed pieces of kitchen twine that shape the dough as it rises, the resulting loaf looks just like a pumpkin-complete with a fragrant cinnamon-stick stem. Serve it with maple-spiced pumpkin butter.
Provided by Food Network Kitchen
Time 2h25m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- For the pumpkin bread: Pour the warm milk into a large bowl and sprinkle the yeast over top. Let the yeast activate until foamy, about 5 minutes. Whisk in the pumpkin puree, brown sugar, 1 large egg and the oil until smooth. Whisk together the flour, ground cinnamon and salt in a separate bowl, then stir into the pumpkin mixture until a shaggy ball forms.
- Lightly dust a work surface with flour. Turn out the dough and knead until very smooth and elastic, about 10 minutes. Transfer to another large bowl lightly greased with oil. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 15 minutes.
- Line a rimmed baking sheet with parchment paper. Punch down the dough, then reroll it into a smooth ball about 6 inches wide. Cut three 24-inch-long pieces of kitchen twine and lay them on a clean work surface, crisscrossing at the center to create a star-shaped pattern. Place the ball of dough in the center, then tie the ends of the twine up over the dough and secure in a knot, leaving about 1 inch of space between the dough and knot so it has room to proof and expand. Do not tie the twine too tightly. Transfer to the prepared baking sheet, insert the cinnamon stick in the center of the dough for the "stem." Cover loosely with plastic wrap and let rise until the kitchen twine has tightened and the dough is starting to take the shape of a pumpkin, 15 to 30 minutes more.
- While the dough is rising, preheat the oven to 350 degrees F.
- Whisk the remaining egg with 1 teaspoon water in a small bowl, then brush over the entire exterior of the bread with a pastry brush. Bake until well browned and an instant-read thermometer registers 190 degrees F at the center, about 30 minutes. Cool completely on a wire rack.
- For the spiced pumpkin butter: Combine the pumpkin puree, heavy cream, brown sugar, maple syrup, cinnamon and a pinch of salt in a small saucepan over medium-low heat. Cook, stirring frequently, until the sugar melts and the mixture thickens slightly and turns a deep orange color, about 10 minutes. Transfer to a bowl and refrigerate until chilled.
- Carefully cut and remove the kitchen twine from the bread. Cut into slices and serve with the spiced pumpkin butter.
CONFETTI MONKEY BREAD
Imagine the delight and awe of a birthday boy or girl waking up to this delicious and beautiful treat. I used cinnamon extract (commonly found in most grocery stores) in place of cinnamon, purely for aesthetic purposes, as I wanted to create a beautifully light and colorful monkey bread. If you are not opposed to a dark brown confetti bread, feel free to omit the extract and substitute 1 tablespoon ground cinnamon.
Provided by Amanda Rettke
Categories dessert
Time 3h25m
Yield 1 ring monkey bread
Number Of Ingredients 17
Steps:
- For the dough: Grease a large bowl with butter and set aside.
- Pour the flour, sugar and salt into the bowl of stand mixer fitted with the dough hook.
- Add in the yeast and turn on the lowest speed for 30 seconds to evenly distribute.
- Add the milk, melted butter, eggs and 1/4 cup warm water (105 to 120 degrees F) to the flour mixture all at once. Beat on low- to medium-speed until the dough starts to pull away from the sides of the bowl.
- Add in the sprinkles and mix until mostly distributed, about 30 more seconds.
- Remove the dough from the mixer, shape it into a ball with your hands and place it in the greased bowl, turning once to coat the entire surface.
- Spray a piece of plastic wrap with nonstick spray and cover the bowl. Let the dough rise until doubled in size. (You can also place in the refrigerator overnight.)
- For the coating: Melt the butter in a medium microwave-safe bowl. Add in the granulated sugar and extracts and set aside.
- Generously spray the bottom and sides of a Bundt pan. Preheat the oven to 350 degrees F.
- Punch the dough down by pushing your fist into the center and then start pulling the edges into the center.
- Pull apart the dough into small pieces about an inch across and roll in your hands to create smooth, uniform dough balls. Place one layer of dough balls into the Bundt pan, then pour a third of the melted butter mixture over.
- Repeat this process twice more, or until you have used all the dough and butter mixture.
- Bake until golden brown on top, 30 to 35 minutes, covering with foil if the top starts to brown too quickly.
- For the glaze: Meanwhile, beat the cream cheese with the confectioners' sugar until smooth and light. Add the milk and vanilla and mix until fully incorporated. If the glaze seems too thick, add more milk. If the glaze seems too runny, add in a bit more confectioners' sugar. (You are looking for a gravy-like consistency, where the glaze will fall over the sides of the monkey bread but not spill off completely.)
- Remove the monkey bread from the oven and cool for 10 minutes in the pan. Invert onto a serving plate.
- Whisk the glaze briefly, then pour over the monkey bread. Garnish with more sprinkles.
CONFETTI FIESTA BRAIDS
"This bread is based on the winning recipe in a local contest I judged. I turned it into a double braid and added more peppers. It's not difficult and is well worth the effort. Plus, it smells glorious when baking!"-Fancheon Resler Bluffton, Indiana
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (20 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine 4 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat the buttermilk, butter and onion to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in the cheese, corn and peppers. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Divide half of dough into two portions so that one portion is twice the size of the other; shape larger portion into three 16-in. ropes. Place on a greased baking sheet and braid; pinch ends to seal and tuck under., Shape smaller portion into three 10-in. ropes. Braid on a lightly floured surface; tuck ends under. Brush bottom of braid with water and place over larger braid. Cover loaf and let rise until doubled, about 45 minutes. Repeat with remaining dough., Bake at 350° for 25-30 minutes or until golden brown. Brush with melted butter. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 134 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 195mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
SOFT PUMPKIN YEAST BREAD
This large hearty loaf is a perfect way to round out fall meals. Canned pumpkin, a little brown sugar and ground walnuts give the bread its seasonal flavor and appearance without a lot of fuss on my part.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 142 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 105mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
CONFETTI BREAD
Like flecks of colorful jewels, vegetables add nutrition and visual impact to this healthful bread. Thyme is the suggested herb, but add your favorite, such as basil or oregano, if you prefer. This recipe was found in BH&G's Complete Guide to Bread Machine Baking.
Provided by Donna M.
Categories Yeast Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Add the ingredients to bread machine according to the manufacturer's instructions.
- Select basic white cycle and crust setting.
- NOTE: Dough may appear stiff at first until the vegetables have released some of their liquid during the kneading cycle.
- Watch closely; it may be necessary to add 1 to 3 tablespoons additional flour.
- If you prefer, you can use the dough setting on your machine and bake in a conventional oven at 350 degrees F until golden brown.
PUMPKIN YEAST BREAD
This bread is so good and it makes the house smell heavenly while it bakes!
Provided by GERILYN
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.
- To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).
Nutrition Facts : Calories 67.1 calories, Carbohydrate 7.2 g, Cholesterol 0.5 mg, Fat 3.9 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 228.8 mg, Sugar 6.2 g
NO KNEAD HOLIDAY PUMPKIN BREAD
The dough is so soft, so supple, so sensual that it's a joy to make this bread. Pumpkin gives it a soft color and super-subtle flavor. It's a great country bread.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 14h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
- Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
- Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
- Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
- Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
- Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
- Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 37.9 g, Fat 0.5 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 402.3 mg, Sugar 0.7 g
CONFETTI YEASTED PUMPKIN BREAD
This recipe originally came from the King Arthur Flour recipe database, and was shaped into a braid. I've added a variety of yummy mix-ins, and adjusted the spices to suit my taste. The result is an egg-rich bread with a slightly sweet flavor. This bread is delicious in the Autumn, but I love it any time of the year, espcially for breakfast. It also makes a great base for a grilled ham, apple, and cheese sandwich! Cook time includes the rising time.
Provided by FireRaven
Categories Yeast Breads
Time 3h55m
Yield 4 round loaves, 40 serving(s)
Number Of Ingredients 16
Steps:
- Bring yeast, pumpkin, and eggs to room temperature.
- Combine dry goods together in the bowl of your stand mixer and stir gently to blend well. Make sure the dried fruits and pumpkin seeds are evenly coated with flour.
- Combine pumpkin, eggs, and warm melted butter in a separate bowl and stir well.
- Add wet ingredients to the dry, and stir with the paddle attachment on your mixer until the dough pulls away from the side of the bowl. Switch to the dough hook and knead 5 to 7 minutes, or until smooth, adding additional flour sparingly if dough is too wet.
- Transfer dough to a clean, lightly oiled bowl, turning to coat. Cover with plastic wrap and allow to rise 1 to 2 hours, or until doubled in bulk.
- Punch down dough and turn out onto a lightly oiled counter top or a silicone mat. Divide dough into quarters, and shape each quarter into a tight ball.
- Place balls onto parchment lined baking sheets. (Two balls should fit on a standard sheet pan.) Cover with lightly greased plastic wrap and allow to rise another hour, or until puffy, but not doubled. Preheat your oven to 375 degrees F during the last 10 minutes of the rise.
- Bake at 375 degrees 30 to 35 minutes, tenting the tops of the bread with foil during the last 10 to 15 minutes to prevent over browning, if necessary. The interior temperature of the bread should read about 200 degrees F on an instant read thermometer, and the bread should sound hollow when tapped.
- Cool on a wire rack until you can't stand the tantalizing smell any longer, and have to cut yourself a slice!
Nutrition Facts : Calories 160.2, Fat 3.8, SaturatedFat 1.8, Cholesterol 27.2, Sodium 200.4, Carbohydrate 28, Fiber 2.2, Sugar 5.2, Protein 4.6
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