Most Delicious Sweet Pumpkin Yeast Bread Recipe - Tia Clara (2024)

This is not a cake, but a real pumpkin yeast bread recipe that is perfect for breakfast and is a breeze to make. It may be perfect for the pumpkin season, but it is so good you may want to make it year-round for breakfast or to enjoy with a cup of coffee.

By Clara Gonzalez - Last revised Jan 2, 2024. Published Oct 25, 2015.

Why I ❤️ it Recipe Ingredients Preparation

Sweet pumpkin yeast bread.

Why I ❤️ it

Lovely, bright color, soft chewy bread with a sugar crust that makes sweet pumpkin bread perfect with the morning coffee or tea. The ingredients are easy to find, the instructions are straightforward and uncomplicated, and doesn't require a bread machine or strange tools.

You can make your delicious bread with lovely pumpkin flavor in a loaf pan, or like this, in a bundt pan for extra fanciness.

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Sweet pumpkin yeast bread is delicious, easy to make, and great for sharing with friends and family during the holidays. Make a beautifulbread recipe you will make again and again.

Author: Clara Gonzalez

• Stand mixer with dough hook attachment
• Large bowl
• Oven

Ingredients

• ⅓ cup water, warm to the touch (see notes)
• 1 cup of brown sugar, divided
• 1 teaspoon of active dry yeast
• 1½ cups [180 grams] all-purpose flour
• 1 teaspoon of salt
• 1 cup pumpkin puree
• ¼ cup melted room-temperature butter, plus ¼ cup to grease the pan
• 1 large egg, whisked
• ¼ cup raisins
• 2 teaspoons of cinnamon powder

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Proofing the yeast

Combine warm water (finger temperature), and ¾ cup of sugar. Add the yeast and stir until the sugar dissolves. Let stand for 10 minutes, or until foamy (see notes).

Step 2: Kneading the dough

In the mixer bowl, stir together the flour and salt. To the flour mixture, add the yeast mixture, pumpkin puree, ¼ cup butter, and egg.

Knead in the mixer using the hook at medium speed for 7-10 minutes. The dough should be supple and smooth. Add the raisins and mix about a minute until the raisins are well incorporated.

Step 3: Rest the dough

Turn off the mixer and place the dough in a lightly greased bowl. Cover the bowl with a clean tea towel. Let it rest for 40 minutes.

Step 4: Make bread roll

Grease a 6-cup non-stick bundt mold with the remaining butter. Sprinkle the bottom with the sugar, followed by the cinnamon powder.

Place the dough on a lightly floured surface, and press slightly to release the gas. Make a log and arrange it in the bundt mold to make a ring.

Step 5: Rest the dough

Cover with a clean tea towel, and let the dough rise in a warm place for an hour, or until the dough doubles in volume.

Step 6: Bake

Preheat the oven to 375 ºF [190 ºC].

Bake for 20 to 25 minutes in the preheated oven, or until you poke with a skewer and it comes out clean. Remove from the mold and serve.

Top tips

• As bread-making goes, this is a beginner recipe. There are two important things to keep in mind. First, your yeast has to be fresh, and just because you just bought it from the supermarket doesn't necessarily mean that it is fresh, in my experience.
• If the yeast does not get foamy, it almost certainly is dead, so you need to get fresh yeast.
• Another thing to remember is that temperatures are important, including the temperature of the water you add to the bread.
• Please read thisabout yeast and bread-making. The water should be as close to 105 ºF [40 º C] as possible and feel neither cold nor hot when you put a finger in it. Too hot and the yeast will die. Too cold, and it will take more time to start doing their work.

Serving suggestions

This bread is great with coffee or hot cocoa for breakfast. You can eat it as is, or slather it with some butter, cream cheese, or jam.

You'll also love this rhubarb dump cake for dessert or this pumpkin cinnamon roll skillet cake.

Variations

You can use craisins (sweet dry cranberries) instead of raisins.

Another great addition is minced toasted walnuts (or another of your favorite nuts) added to the sugared bottom.

Instead of cinnamon, you can sprinkle the bottom of the pumpkin bread with 2 teaspoons of pumpkin pie spice.

If you want to try another sweet(ish) bread with raisins, try this sourdough cinnamon raisin bread.

Nutritional information

Calories: 137 - Carbohydrates: 24g - Protein: 2g - Fat: 4g - Saturated Fat: 2g - Cholesterol: 10mg - Sodium: 86mg - Potassium: 88mg - Fiber: 1g - Sugar: 9g - Vitamin A: 250IU - Vitamin C: 1.3mg - Calcium: 15mg - Iron: 0.9mg

More bread recipes

See more:bread recipesdessert recipes breakfast recipes

FAQs

More pumpkin recipes

• Pumpkin soup
• Pumpkin mash
• Pumpkin pudding
• Cream of pumpkin soup

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