Confetti Yeasted Pumpkin Bread Recipes

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YEASTED PUMPKIN BREAD RECIPE



Yeasted Pumpkin Bread Recipe image

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

16 ounces bread flour (about 3 1/2 cups, spooned; 455g)
2 1/4 teaspoons (9g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 ounce instant dry yeast , such as SAF (about 2 teaspoons; 7g yeast); not RapidRise or active dry
12 ounces pumpkin purée, canned or homemade (about 1 1/2 cups; 340g)
2 ounces pure maple syrup (a shy 1/4 cup; 55g)
2 ounces unsalted butter, melted (about 4 tablespoons; 55g), or 1 1/2 ounces neutral oil or roasted pumpkin seed oil (about 3 tablespoons; 42g)

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



Cinnamon Swirl Pumpkin Yeast Bread image

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

1 Tbsp Instant or active dry yeast (not rapid or quick-rise yeast)
1/4 cup milk (warmed to lukewarm (105F))
1 large egg
3/4 cup pumpkin purée (not pie filling)
1 Tbsp vegetable oil (or other neutral-tasting cooking oil)
2 Tbsp brown sugar (packed, light or dark)
1 1/4 teaspoons fine sea salt
1/4 tsp ginger (optional)
3 cups all purpose flour (approximately)
1/4 cup white granulated sugar
1 1/2 tsp ground cinnamon
1 large egg
1 Tbsp cold water

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



Pumpkin-Shaped Pumpkin Bread image

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

1/4 cup whole milk, warmed to 110 degrees F
Two 1/4-ounce packets active-dry yeast (4 1/2 teaspoons)
3/4 cup pure pumpkin puree
1/4 cup packed light brown sugar
2 large eggs
1 tablespoon vegetable oil, plus more for greasing the bowl
3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 cinnamon stick
1 cup pure pumpkin puree
1/3 cup heavy cream
1/4 cup packed light brown sugar
2 tablespoons maple syrup
1 teaspoon ground cinnamon
Kosher salt

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



Confetti Monkey Bread image

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

1/3 cup (5 1/3 tablespoons) unsalted butter, melted, plus additional for greasing the bowl
5 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1 package (2 1/4 teaspoons) active dry yeast
1 1/4 cups warm whole milk (105 to 120 degrees F)
2 large eggs, beaten, at room temperature
1 cup rainbow sprinkles, plus extra for garnish
Nonstick cooking spray
3/4 cup (1 1/2 sticks) unsalted butter
1 1/4 cups granulated sugar
1 tablespoon cinnamon extract
1 teaspoon vanilla extract
3 ounces cream cheese, at room temperature
1/4 cup confectioners' sugar, plus extra if needed
2 tablespoons milk, plus extra if needed
1/4 teaspoon vanilla extract

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



Confetti Fiesta Braids image

"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

5-1/2 to 6-1/2 cups all-purpose flour
1 cup cornmeal
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1 cup buttermilk
1/2 cup butter, cubed
1/2 cup finely chopped onion
2 large eggs
1-1/2 cups shredded cheddar cheese
1 can (8-1/4 ounces) cream-style corn
1/2 cup finely chopped sweet red, yellow and/or orange peppers
1/4 cup chopped seeded jalapeno peppers
1/4 cup butter, melted

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



Soft Pumpkin Yeast Bread image

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

1/2 cup canned pumpkin
1 cup warm evaporated milk (70° to 80°)
2 tablespoons butter, softened
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 cup whole wheat flour
3 cups bread flour
2 to 3 teaspoons pumpkin pie spice
1/2 cup ground walnuts
2-1/4 teaspoons active dry yeast

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



Confetti Bread image

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

3/4 cup water
1/2 cup shredded carrot
1/3 cup shredded zucchini
1/4 cup sliced green onion
1/4 cup sweet red pepper, finely chopped
1 tablespoon margarine or 1 tablespoon butter
3 cups bread flour
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed or 1 1/2 teaspoons fresh thyme, snipped
1 teaspoon yeast

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



Pumpkin Yeast Bread image

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

⅝ cup warm water
½ cup canned pumpkin puree
¼ cup margarine
¼ cup nonfat dry milk powder
¼ cup packed brown sugar
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon salt
⅛ teaspoon ground ginger
2 ¾ cups bread flour
2 ¼ teaspoons active dry yeast

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



No Knead Holiday Pumpkin Bread image

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

½ cup pure pumpkin puree
1 cup warm water (100 degrees F/40 degrees C)
1 tablespoon warm water (100 degrees F/40 degrees C)
1 ¼ teaspoons salt
¼ teaspoon active dry yeast
1 tiny pinch pumpkin pie spice
3 cups all-purpose flour
1 tablespoon cornmeal, or as needed

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



Confetti Yeasted Pumpkin Bread image

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

5 1/2 cups bread flour
3 1/2 cups white whole wheat flour
3 tablespoons vital wheat gluten
6 teaspoons pumpkin pie spice
1/2 teaspoon ground cloves
1/3 cup white sugar
1/3 cup brown sugar
2/3 cup candied ginger, diced
1/3 cup pumpkin seeds, roasted
1/3 cup raisins
1/3 cup dried sweetened cranberries
3 teaspoons salt
2 tablespoons yeast
1 (29 ounce) can pumpkin puree
4 eggs
1/2 cup butter, melted

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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From afamilyfeast.com


CRUMBLY PUMPKIN BREAD - DAMN DELICIOUS
2012-11-02 Preheat the oven to 350 degrees F. Lightly coat three 5 3/4-inch mini loaf pans with nonstick spray. To make the crumb topping, combine flour, sugars, pumpkin pie spice and butter; set aside. In a large bowl, combine flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt. In a large glass measuring cup or another ...
From damndelicious.net


PUMPKIN YEAST BREAD LOAF AND ROLLS RECIPE - HOSTESS AT HEART
2015-11-10 Preheat oven to 350°F. Cover the pans and allow to rise another 45 minutes, or until doubled. Bake loaves 30-35 minutes or rolls 20 minutes, or until bread registers 190°F with an instant read thermometer. Remove from the oven and turn out onto a …
From hostessatheart.com


UKRAINIAN PUMPKIN BREAD - OLGA IN THE KITCHEN
2021-10-20 Set aside to rest until foamy (10-15 minutes). In a large bowl, combine 1/2 cup warm whole milk, 1 cup granulated sugar and 1/2 tsp fine salt; stir or whisk in order for sugar to melt a bit. Add 1 cup homemade pumpkin puree, 1/2 cup oil and 1 tsp vanilla extract. Stir to combine.
From olgainthekitchen.com


PUMPKIN YEAST BREAD - YOU'RE GONNA BAKE IT AFTER ALL
2011-11-04 Instructions. In the bowl of an electric mixer fitted with the paddle attachment, combine the warm water and yeast. Add in the milk, eggs, pumpkin, oil, brown sugar, salt, and spices. Mix briefly to combine. Add 4 cups of the bread flour to the bowl, and mix until a sticky dough has formed. Switch to the dough hook.
From bakeitafterall.com


OLD-FASHIONED PUMPKIN BREAD - PALATABLE PASTIME
2017-10-03 Preheat oven to 350°F. Liberally grease the sides and bottom of two 9x5x3 inch loaf pans. If your pans are smaller, be careful not to overfill them. Use an extra pan, such as an oven safe ramekin. Cream together the butter and sugar. Add eggs one at a time, allowing each to incorporate fully.
From palatablepastime.com


THE BEST EASY PUMPKIN BREAD RECIPE - COOKIES AND CUPS
2021-09-22 Instructions. Preheat the oven to 350°F. Coat an 8×4- inch pan with nonstick spray. Line the pan with parchment paper and coat again with nonstick spray. Crumb Topping: In a medium bowl combine the flour, brown sugar, pumpkin pie spice, salt, and butter with a pastry cutter or fork until large crumbs are formed.
From cookiesandcups.com


YEASTED CHOCOLATE CHIP PUMPKIN BREAD - RUSTIC FAMILY RECIPES
2021-10-30 In the bowl of a stand mixer or in a large bowl, combine the warm milk, the yeast and 1 tablespoon of the flour. Allow to rest for 5 minutes. Add the pumpkin puree, spices, light brown sugar, salt, egg, and melted butter. Mix until combined. Add the flour ½ cup at a time, mixing well between additions.
From rusticfamilyrecipes.com


EASY PUMPKIN SHAPED BREAD RECIPE + TUTORIAL – SUGAR GEEK SHOW
2021-10-15 How To Make The Bread Dough. Heat milk to 110ºF-115ºF. Combine flour, instant yeast, sugar, and milk in the bowl of your stand mixer with the dough hook attached and mix for one minute. Add in salt and olive oil. Add in a 1/4 cup more flour if the dough is not sticking to the bowl because of the butter.
From sugargeekshow.com


THE BEST PUMPKIN BREAD - JO COOKS
2020-10-03 How To Make Pumpkin Bread. Preheat the oven to 325 F degrees. Grease a loaf pan with cooking spray or butter. Combine the wet ingredients: In a medium bowl mix the sugar, pumpkin, butter, eggs, sour cream and vanilla extract. Combine the dry ingredients: In another bowl combine the flour, baking soda, baking powder, salt, pumpkin spice and ...
From jocooks.com


GLAZED PUMPKIN BREAD | BETTER THAN STARBUCKS - THIS DELICIOUS HOUSE
2018-11-16 Grease two 8 x 5 inch loaf pans with cooking spray, set aside. In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves; set aside. In a large bowl add the oil, sugar, pumpkin, and eggs, and whisk or use a handheld mixer to combine. Stir in the dry ingredients.
From thisdelicioushouse.com


VOICE CHANGER RECIPE CONFETTI YEASTED PUMPKIN BREAD
Confetti yeasted pumpkin bread is the best recipe for foodies. It will take approx 235 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make voice changer recipe confetti yeasted pumpkin bread at your home.. The ingredients or substance mixture for confetti yeasted pumpkin bread recipe that are useful to cook such type of recipes are:
From webetutorial.com


PUMPKIN YEAST BREAD - I COOK AND PAINT
2015-11-23 Sprinkle in yeast and allow to proof about 10 minutes. Meanwhile in a small saucepan, heat milk and add butter. Stir until butter is completely melted and cool completely. Stir down the foam created by the yeast and add the cooled butter & milk mixture. Then add the salt, brown sugar, pumpkin puree, ginger and cinnamon.
From icookandpaint.com


BRAIDED PUMPKIN BREAD - THE STAY AT HOME CHEF
This is a soft, tender yeast loaf with a subtle pumpkin flavor that is totally delicious served along side a hot soup. Pumpkin bread recipes often refer to pumpkin quick breads. This recipe is a yeast based pumpkin bread and is NOT a traditional pumpkin quick bread . This makes a killer french toast that you can also freeze for easy breakfasts.
From thestayathomechef.com


THE BEST PUMPKIN BREAD - EASY STARBUCKS COPYCAT RECIPE!
2020-10-28 Instructions. Preheat oven to 375*F. Grease a 9x5 baking loaf pan and line with parchment paper (where it hangs over the edges) for easy bread removal. Set aside. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
From thenovicechefblog.com


PUMPKIN YEAST BREAD
This recipe makes two loaves. You can also make rolls (or a loaf and rolls). Either way, you’re not going to be disappointed by this bread. Pumpkin Yeast Bread. 1/2 cup warm water; 2 tbsps Active Dry Yeast OR Fast Rise Yeast; 2/3 cup warm milk; 2 large eggs, beaten; 1 1/2 cups pumpkin; 2 tbsps vegetable/olive oil ; 6 1/2 cups flour; 1/2 cup ...
From diybudgetgirl.com


PUMPKIN YEAST BREAD (EVEN BEGINNERS CAN MAKE ... - LAVENDER
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.
From lavenderandmacarons.com


PUMPKIN YEAST BREAD - AN AIRY YEAST BREAD LIGHTLY SPICED
2020-10-21 Gently deflate your dough and turn it out on the oiled work surface. Shape each half into a loaf, and place in lightly greased 9" x 5" loaf pans. Cover the pans and let the loaves rise until almost doubled, about 45 minutes. Toward the …
From nutmegnanny.com


PUMPKIN PULL-APART YEAST BREAD RECIPE - COOKING LSL
2016-10-05 In a saucepan heat milk to 110-115 F. Pour in a bowl and add yeast. Stir and cover, let sit for 10 minutes, until foamy. Once the yeast is proved, add 1.2 cup pumpkin, 3 tbsp butter, 2 tbsp sugar and egg yolk. Beat with a mixer for 1 minute. Add 1/2 of the flour, beat for 30 seconds. Scrape the bowl and beat for 2-3 more minutes.
From cookinglsl.com


YEASTED PUMPKIN BREAD - SPROUTED KITCHEN
2013-10-31 1/2 tsp. fresh grated nutmeg. YEASTED PUMPKIN BREAD . sprouted kitchen. In a small saucepan over medium heat, cook 2 Tbsp. of the butter, without stirring, until brown bits form, about 3-4 minutes. Stir in the milk and get the mixture to 110' (too hot and it'll kill the yeast). Transfer the mixture to a large bowl, stir in the yeast and 1/4 cup ...
From sproutedkitchen.com


WHOLE WHEAT PUMPKIN YEAST BREAD - MY CULINARY EXPRESSIONS
2021-10-02 Making dough. Firstly, in a mixing bowl take whole wheat flour, semolina, salt, milk powder, honey. Combine everything well. Thereafter add pumpkin puree. Mix again. Add all ingredients to the flour and combine. Add pumpkin puree. Mix well. To this add the activated yeast and mix well with hand.
From myculex.com


10 BEST SAVORY PUMPKIN BREAD RECIPES | YUMMLY
2022-06-04 salt, nutmeg, walnuts, lukewarm water, pumpkin, dried yeast, melted butter and 3 more Pumpkin Bread P. Allen Smith GardenHome eggs, flour, vegetable oil, brown sugar, pumpkin, salt, apple cider and 4 more
From yummly.com


PUMPKIN BREAD - LIVE WELL BAKE OFTEN
2020-09-13 Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
From livewellbakeoften.com


PUMPKIN COCONUT YEAST BREAD WITH PUMPKIN BUTTER RECIPE - LA …
2011-11-02 Print This Recipe Pumpkin Coconut Yeast Bread. Makes 4 small loaves. 8 1/2 cups all-purpose flour 4 1/2 teaspoons instant yeast 2 teaspoons salt 1 3/4 cup pumpkin puree 1 1/2 cups warm coconut milk (110 degrees Fahrenheit) 1/2 cup melted butter 2 large eggs 1/2 cup light brown sugar, packed. 1. Whisk together the flour, yeast, and salt in a ...
From lafujimama.com


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