Pumpkin Yeast Bread Recipe

15-30m
Prep Time

35-40m
Cook Time

50m
Ready In

Recipe: #15700

November 08, 2014

Categories: Breads, Pumpkin, Christmas, Thanksgiving, Oven Bake, Vegetarian Yeast Bread, Yeast Rolls, Flour, Spices, Kosher Dairy, more

recipe by:
Blinky

"From King Arthur Flour web site. Yield: 2 loaves; or 1 loaf and 12 to 16 rolls; or 24 to 32 rolls."

Original is 12-16 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (115.7 g)
Calories 329.1
Total Fat - 4.3 g
Saturated Fat - 0.9 g
Cholesterol - 35.8 mg
Sodium - 511.1 mg
Total Carbohydrate - 62.4 g
Dietary Fiber - 2.5 g
Sugars - 9.4 g
Protein - 9.5 g
Calcium - 31.6 mg
Iron - 1.2 mg
Vitamin C - 1.3 mg
Thiamin - 0.3 mg

Step 1

Place all of the ingredients into a large bowl, and mix and knead — by hand, using a mixer, or in a bread machine set on the dough cycle — to make a smooth, soft dough.

Step 2

Put the dough into a lightly greased bowl. Cover and let it rise until doubled, about 60 to 75 minutes.

Step 3

Gently deflate the dough, and turn it out onto a lightly oiled work surface. Divide it in half.

Step 4

Shape each half into a loaf, and place in lightly greased 9" x 5" loaf pans. Alternatively, shape half into a loaf, and the other into 12 to 16 rolls, which can be placed into two 8" round pans, or into a 9" x 13" pan. Or, simply shape all of the dough into 24 to 32 rolls.

Step 5

Cover the pan(s) and let the loaves/rolls rise until almost doubled, about 45 minutes. Toward the end of the rising time, preheat the oven to 350°F.

Step 6

Bake the bread for 30 to 35 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F. Bake the rolls for about 20 minutes, until golden brown.

Step 7

Remove the bread from the oven, and turn it out onto a rack to cool. Store completely cool bread or rolls well-wrapped, at room temperature, for several days; freeze for longer storage.