Recipes, Sweet, Vegan

Pumpkin Yeast Bread Recipe

October 15, 2013

Pumpkin Yeast BreadWhat a perfect fall challenge: pumpkin bread.  With a beautiful orange hue and light texture this bread goes so well with hearty soups and stews. Plus, it makes your kitchen smell heavenly.

Pumpkin Yeast Bread-2Or if you are me right off the end and into my mouth. The texture looks a bit ragged in the photos because I cut it when it was still warm. Cut it cool and it will have a bit tighter crumb. If you have an afternoon take your time, a cup of hot cider and try out this recipe. You get to kick back while the dough is rising and you can use it as an excuse to relax before the holiday storm.

Pumpkin Yeast Bread-4

Pumpkin Yeast Bread

Pumpkin Yeast Bread


  • 1/4 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1/3 cup warm non-dairy milk
  • 1 cup puréed pumpkin, either fresh or canned
  • 2 Tbsp vegetable oil
  • 3 1/2 cups (approximately) all-purpose flour
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cardamom


  1. In a large bowl, stir yeast into water to soften. Add non-dairy milk, pumpkin, oil, 2 cups flour, brown sugar,salt, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
  2. Gradually add remaining flour, a little at a time, until you have dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
  3. Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 90 minutes.
  4. Shape dough into a loaf and place into a well-greased 10 x 5-inch pan. Cover with a towel and let rise until almost doubled, about 1 hour.
  5. Bake in a preheated 375°F oven. The loaf will bake in about 30-40 minutes. Check the internal temperature of the loaf with an instant-read thermometer; a reading of 190°F means bread is done.
  6. Immediately remove bread from the pan and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush the top of the bread lightly with vegetable oil.


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  • Reply Swathi October 15, 2013 at 1:41 PM

    Love that you veganized the recipe. You are right, they are really yummy.
    Swathi recently posted…Multigrain Pumpkin cranberry Bread for Baking Partners challenge: 17My Profile

  • Reply Suja Manoj October 16, 2013 at 9:31 AM

    Love this vegan version,nice texture

  • Reply The Peace Patch October 16, 2013 at 6:42 PM

    It looks enchantingly delicious! I’d love to try it with different jams, like fig jam or ginger jam or marmalade, and of course toasted with cashew butter…yumza! 🙂
    Thanks for sharing the recipe!
    The Peace Patch recently posted…Fabulous Pizza CoutureMy Profile

  • Reply Amrita October 20, 2013 at 4:02 AM

    Lovely rise on the loaf

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