Soft Pumpkin Yeast Bread Recipes

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).

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.

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 RECIPE

Steps:

• In a large bowl combine 2 types of flour.
• In a Kitchen Aid bowl add yeast and 7 tsp of warm (95-115 F) water. Do not stir. Wait until the yeast dissolves, about 10 minutes. Add sugar and 1 tbsp of flour mixture and mix everything nicely. Cover the bowl with a kitchen towel and place in a warm place for 30-40 minutes or until bubbles start to appear.
• Add the remaining water minus 3 tbsp, pumpkin puree, mix it and then add in the remaining flour mixture and softened butter.
• Attach the bowl and the dough hook to the mixer, making sure you lock the head in place. Mix at the lowest speed (the first position) for 2 minutes or until all ingredients are combined. If the mixture is too dry, you can add the remaining 3 tbsp of water, 1 tbsp at a time.
• Turn to Speed 2 and knead the dough for 5 minutes. Add salt, increase to Speed 3 and knead for another 5-10 minutes until the dough no longer sticks to the sides of the bowl.
• Turn off the Kitchen Aid machine, clear off the hook and cover the bowl with a lid. Place the bowl in a warm place until it increases in size by 2 or 2 1/2 times.
• Place the dough on a floured working surface. Sprinkle your hands with flour and shape the dough into a rectangle about 8" x 10" and roll into a tight log pinching the edges.
• Place the log seam side down on a parchment lined baking sheet. Cover the log with a bigger plastic container or paper towel topped with a damp kitchen towel and place in warm place until it doubles in size, approximately 90 minutes.
• About 60 minutes into the rise, preheat the oven to 445 F.
• Lightly brush the log with 2 tbsp 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.
• Remove the bread on a cooling rack and slice once it's completely cooled.

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:

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

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.