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
PUMPKIN RAISIN YEAST BREAD
Make and share this Pumpkin Raisin Yeast Bread recipe from Food.com.
Provided by ellie3763
Categories Yeast Breads
Time 1h20m
Yield 1 10-inch bundt loaf, 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat milk to just under boiling. Add the raisins and allow to sit for an hour to allow the raisins to soften.
- In the bowl of a mixer, combine pumpkin, honey, and egg.
- Add milk, raisins, and yeast. Mix well.
- Add 2 cups flour and spices. Mix again.
- Add the other 2 cups of flour. Mix until incorporated, then mix on medium speed for another minute or so. (This can also be done with a strong wooden spoon - work those muscles!).
- Leave the batter in the bowl and allow to rise for an hour.
- Thoroughly grease a 10 cup bundt pan and sprinkle the surface with raw sugar. (you can also use 1 standard loaf pan plus two mini loaf pans, angel food cake pan, 10 inch springform pan).
- Stir the dough down, and distribute the dough evenly around the pan. Wet your fingers and smooth the top, using a bit of pressure to compress the dough and eliminate air pockets.
- Allow dough to rise in the pan until about doubled in size.
- Preheat oven to 350 degrees. Bake for 40-50 minutes (for the bundt pan). It should sound hallow when done. Let cool five minutes in pan, then loosen around the edges and invert it onto a cooling rack.
Nutrition Facts : Calories 145.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 10.2, Sodium 57.7, Carbohydrate 30.2, Fiber 1.1, Sugar 4.9, Protein 4.1
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
PUMPKIN DATE NUT BREAD
A touch of orange juice and orange zest make this a delightfully different and delicious bread for your holiday table or for any time!
Provided by Marie
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350° and grease a 9x5 inch loaf pan.
- In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth.
- Stir in pumpkin, orange zest and orange juice.
- In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates.
- Pour all at once into batter in mixing bowl and stir by hand only to moisten.
- Pour into prepared loaf pan.
- Bake for 60 minutes or until toothpick inserted comes out clean.
- Cool in pan for 10 minutes, them remove loaf to rack to cool completely.
CONFETTI YEASTED PUMPKIN BREAD
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
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
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
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
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