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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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.