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
SOFT & FLUFFY WHOLE WHEAT PUMPKIN BREAD
Enjoy the pumpkin season with this delicious soft & fluffy whole wheat pumpkin bread. It is the lightest pumpkin yeast bread with a cinnamon swirl inside.
Provided by Kati
Time 1h15m
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cups whole wheat flour, vital wheat gluten and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix it together.
- In a 2 cup measuring cup, mix milk and pumpkin puree then heat until about 120 degrees.
- Pour the pumpkin/milk mixture into the flour mixture and mix it together. Then turn then mixer up to medium-high and beat the flour and pumpkin mixture for 1 full minute.
- Cover the bowl with a clean towel and let it sit for 10 minutes.
- Add in salt, brown sugar, and melted butter. Mix it up, then turn the mixer to medium-high and beat for 1 full minute again.
- Take the beater off and put on the dough hook.
- Add 1/2 cup flour and knead it in. Then slowly add in more flour about 1/4 cup at a time until the dough just starts pulling away from the edges of the bowl.
- When my dough starts pulling away I stop adding in flour, I know you will want to keep going but trust Knead the dough for 7-8 minutes until the dough comes together into a ball and then is smooth on top.
- Lightly oil the work surface, then turn the dough out onto it. Roll it out into a long rectangle, the width of your bread pan.
- Mix together brown sugar and pumpkin pie spice for the cinnamon swirl and sprinkle it all over the dough.
- Roll the dough up tightly. Then place it in a well oiled bread pan seam-side down. Pat the dough so it squishes into the corners of your pan.
- Place the dough into a warm oven (about 100 degrees) and allow it to rise for 15-20 minutes. Just until the bread is barely over the top of the pan.
- Leave the dough in the oven and turn it on to 350 degrees. Set the timer for 30-35 minutes.
- The bread is done when it has a nice golden brown all over. Immediately take it out of the pan and cool on a wire rack.
- Allow to cool completely before cutting.
- Enjoy!
YEAST FREE SUGAR FREE OIL FREE PUMPKIN WHOLE WHEAT BREAD
Though it might sound a little weird this is a really good bread here. I made if off of another bread recipe on recipezaar called yeast free sugar free bread recipe. I skipped the salt and used 1/4 cup of pumpkin per batch and it turned out just great! If you want to add salt, you can add 1 tsp. of celtic sea salt but it is not necessary. To make a ricer bread, use rice milk or some other natural nut milk for the liquids.
Provided by shgadwa
Categories Quick Breads
Time 45m
Yield 12 Slices, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix dry ingredients.
- Do not sift the flour!
- Mix liquids and add to dry. Stir until there is no more dry flour.
- Depending on the humidity of the air where you live you may need a little bit more or less liquid.
- The dough should be moist but not sticky. It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it.
- Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
- It is important not to overwork the dough.
- Shape into a ball or an oval, with oiled hands.
- Place in clean Bread Pan.
- Bake for 40 minutes at 400°F.
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
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.
SWIRLED PUMPKIN YEAST BREAD
I call this my "hostess gift" pumpkin bread, but it's fantastic for any occasion at all. Swirls of cinnamon sugar make every slice irresistible. -Shirley Runkle, St. Paris, Ohio
Provided by Taste of Home
Time 1h35m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 18
Steps:
- In a large bowl, mix first 7 ingredients and 2 cups bread flour. In a small saucepan, heat water, pumpkin, oil and applesauce to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in raisins and enough remaining bread flour to form a firm dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x9-in. rectangle. Spread each with 2 tablespoons butter to within 1/2 in. of edges and sprinkle with 1/4 cup brown sugar mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake until golden brown, 50-60 minutes. Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 202 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein.
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