Pumpkin Yeast Bread Loaves Recipe

Name: Pumpkin Yeast Bread Loaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (.25 ounce) packages active dry yeast; 1/2 cup warm water; 1 cup canned pumpkin; 1 cup milk; 1/4 cup shortening; 1/4 cup white sugar; 2 teaspoons salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 2 eggs; 6 1/2 cups all-purpose flour

Servings: persons

2 (.25 ounce) packages active dry yeast
1/2 cup warm water
1 cup canned pumpkin
1 cup milk
1/4 cup shortening
1/4 cup white sugar
2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
2 eggs
6 1/2 cups all-purpose flour

1
Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.
2
Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.
3
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.
4
Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
5
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.
6
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.
7
Bake in the preheated oven until top and sides are brown, about 35 minutes.

871

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (.25 ounce) packages active dry yeast, 1/2 cup warm water, 1 cup canned pumpkin, 1 cup milk, and more.

Yes, Pumpkin Yeast Bread Loaves falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Yeast Bread Loaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions