Slow Cooker Pumpkin Yeast Bread Recipes

SLOW COOKER PUMPKIN YEAST BREAD

Steps:

• In a large bowl, mix brown sugar, yeast, pie spice, salt and 1-1/2 cups flour. In a small saucepan, heat milk and butter to 120°-130°; stir into dry ingredients. Stir in pumpkin, egg and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. During the last few minutes of kneading, add raisins, pecans and, if desired, butterscotch chips. Shape into a 6-in. round loaf; transfer to a greased double thickness of heavy-duty foil (about 12 in. square). Lifting with foil, place in a 6-qt. slow cooker. Press foil against bottom and sides of slow cooker., Cook, covered, on high 2-1/2 to 3 hours or until a thermometer reads 190°-200°. Remove to a wire rack and cool completely before slicing.

SWIRLED PUMPKIN YEAST BREAD

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.

OVERNIGHT SLOW COOKER BREAD

Steps:

• Place 3 1/2 cups flour, water, salt, and yeast in a large glass or ceramic bowl; mix by hand until just incorporated. Cover the bowl with plastic wrap and place it on a thick kitchen towel on the counter. Let sit on the counter for 12 to 18 hours.
• Sprinkle a clean work surface with 2 tablespoons flour. Scrape the dough (it will be sticky) from the bowl onto the work surface. Stretch and fold the dough over several times, working in some of the flour. Shape into a round loaf.
• Place parchment paper inside a slow cooker, making sure to drape it up the sides. Place the dough in the center of the slow cooker, and trim off any parchment paper that hangs over the rim. Place a double layer of paper towels over the slow cooker and secure the lid.
• Cook on High without peeking for 2 hours. Remove bread to a cooling rack and allow to cool completely before slicing.

SLOW COOKER BREAD

Steps:

• Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
• Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
• Cover container with the lid. Let dough rise at room temperature for 1 hour.
• Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
• Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
• Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
• Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
• Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

SOFT PUMPKIN YEAST BREAD

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).

PUMPKIN YEAST BREAD LOAVES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.
• Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.
• Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.
• Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
• Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
• Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes.
• Bake in the preheated oven until top and sides are brown, about 35 minutes.

PUMPKIN YEAST BREAD

Steps:

• In 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). If desired, serve with honey cinnamon whipped cream cheese.

CINNAMON SWIRL PUMPKIN YEAST BREAD

Steps:

• First, make sure your yeast is active: combine the water, tablespoon of sugar, and the yeast, stir, and set aside until you see it begin to foam. Your yeast is alive, so proceed.
• Add the remaining ingredients except for 1/2 cup of the flour and those for the filling. Thoroughly combine your dough and knead using your preferred method: a bread machine "dough" setting, your trusty stand mixer, or your own hands. Whatever method you choose, you're done kneading when the dough is springy and smooth to the touch. If it's a bit sticky, add that reserved 1/2 cup of flour a bit at a time until the stickiness goes away. If it seems a bit dry/clumpy, you can add water by the tablespoon until the dough is more elastic.
• Place the dough in a greased bowl and cover with plastic wrap or a towel, then set aside to rise in a warm place for 60 minutes.
• Prep your swirl filling by combining the sugar and cinnamon in a small bowl.
• Make your swirl! Retrieve that risen dough, then roll it to a rectangular shape using a rolling pin. Spread the cinnamon-sugar over the rectangle leaving a thin border around all edges. Roll the bread up like a jelly roll to create the swirl, then tuck under the left and right sides to seal the edges.
• Place the rolled dough seam-side down in a greased loaf pan and allow it to rise for another 60 minutes, or until the loaf rises above the lip of the loaf pan.
• Preheat your oven to 350 degrees and bake the loaf for 45-55 minutes until done.

PUMPKIN YEAST BREAD

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).

NO KNEAD PUMPKIN YEAST BREAD

Steps:

• Mix the pumpkin puree, water, yeast, and salt in a mixing bowl. Using a spatula or wooden spoon, stir in flour one half cup at a time until a sticky dough forms. Do not knead the dough, as it's too sticky and messy.
• Once mixed, cover the bowl with a towel, and leave out for 12 to 16 hours.
• Flour a work surface well, gently turn the dough out of the bowl onto the floured surface. Flour your hands and pat down into a square shape. Fold each corner to the center, then fold the edges under until you have the desired round or oblong shape. Generously sprinkle cornmeal on a baking sheet about twice the size of the loaf. The dough will stick unless you put a good amount down on the pan. Transfer loaf to the pan, folds are facing down. Sprinkle the top with flour.
• Place a clean, dry towel over the loaf, and allow to rise for 1 1/2 hours in a warm spot. Place a pie pan half-filled with water at the bottom of the oven and preheat to 425 degrees F. Remove the towel from the dough in the baking sheet, and make a 1/2-inch deep incision across the top of the loaf with a sharp knife. Bake on the middle rack for 50 - 55 minutes. Allow to cool on a rack before slicing.

PUMPKIN RYE YEAST BREAD

Steps:

• In a small pan,bring water to a boil, then boil the fennel and dill seeds and onion for 1 minute.
• Let cool to room temperature.
• Combine water mixture and espresso powder, coca powder, salt, butter, and yeast in a mixing bowl and let rest 5-10 minutes until it starts to get frothy.
• Beat in pumpkin using an electric mixer.
• Gradually add rye flour, wheat flour, and only 3 cups of the all-purpose flour, mixing well.
• Add enough of the remaining 1 cup of all-purpose flour to form a sticky mass that is just starting to come away from the sides of the bowl.
• Knead on a floured board 10 minutes, adding a bit more flour if needed to make a soft, pliable ball of dough.
• Place into a greased bowl, flip over once to coat top, then cover with greased plastic wrap and let rise until doubled in bulk (about 1 hour).
• Punch dough down and divide in half.
• Shape each half into loaves, then place into 2 greased loaf pans (9x5x3").
• Let rise (covered as before) in a warm place for about 1 hour (or until doubled).
• Bake in a preheated oven at 350 F for 50-55 minutes, or until they sound hollow when tapped on the bottom.
• Let cool on racks completely before slicing.

PUMPKIN YEAST BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer and select basic setting for a 1 1/2 pound loaf.