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
PUMPKIN YEAST BREAD
From Greenfield, Indiana, Alicyn Swift shares this lightly spiced pumpkin bread with a crisp brown crust and appealing golden-orange interior.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf, 16 slices (about 1-1/2 pounds).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 121 calories, Fat 2g fat, Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 22g carbohydrate, Fiber 3g protein.
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.
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
PUMPKIN YEAST BREAD LOAVES
Growing up, I always looked forward to this tasty pumpkin bread that my mom made in the fall and winter. This is a savory bread that tastes amazing toasted and topped with butter.
Provided by sarahe66
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 20
Number Of Ingredients 12
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.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 35.5 g, Cholesterol 19.6 mg, Fat 3.8 g, Fiber 1.7 g, Protein 5.6 g, SaturatedFat 1 g, Sodium 275.4 mg, Sugar 3.6 g
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.
PUMPKIN YEAST BREAD
This is a bread machine recipe, although I've been making all my breads by hand the past several years, ever since my machine pooped out on me! From Taste of Home's Quick Cooking (September/October 1999).
Provided by Vino Girl
Categories Yeast Breads
Time 1h10m
Yield 1 1 1/2 pound loaf, 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 124.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.8, Sodium 142.2, Carbohydrate 21, Fiber 0.8, Sugar 4, Protein 2.9
PUMPKIN RYE YEAST BREAD
Another unique recipe clipped from the reader submitted recipes section of an old gourmet magazine. Prep time is an estimate - allow plenty of time for mixing, kneading and two rises. This is not a tea loaf type of bread - but rather meant to be a hearty loaf for sandwiches. The pumpkin should provide tenderness, color, and moisture - but I would not expect this to taste very pumpkiny.
Provided by HeatherFeather
Categories Yeast Breads
Time 4h
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 231.4, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 440.2, Carbohydrate 43.8, Fiber 5.7, Sugar 0.6, Protein 7
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