There’s something about waking up to the smell of bread baking that makes a morning feel just right. This pumpkin bread with yeast fills the kitchen with a gentle spice and that unmistakable warmth that nudges away the chill in the air. It’s not your typical quick bread—its light and airy texture comes from the yeast, which means you get a soft crumb that almost melts on your tongue.
I remember one morning last fall when I decided, almost on a whim, to try this recipe. I was juggling a few things—emails, a distracted cat pawing at my notes, and somehow the yeast started bubbling just as I was about to pour my coffee. The aroma soon took over, and I found myself sneaking slice after slice, the cinnamon and nutmeg weaving through the pumpkin’s mellow sweetness. The bread had risen perfectly, with just a little unevenness on top where I probably didn’t cover it quite right. But honestly, that only made it feel more homemade. The crumb was soft, airy, and so satisfying, especially spread with a bit of butter that melted into every nook.
Why You’ll Love It
- This bread brings a unique lightness thanks to the yeast, making it less dense than the usual pumpkin breads.
- The blend of warming spices paired with pumpkin creates a cozy flavor profile that’s just right for fall mornings or afternoon snacks.
- It’s simple — and that’s kind of the point. The yeast does the work, so you get that perfect rise without too much fuss.
- The texture is moist but not heavy, which means you can enjoy it plain or dress it up with your favorite spreads.
Even if you’re new to working with yeast, this recipe is forgiving. Those little pauses for rising give you time to breathe and maybe tidy up the kitchen while the dough does its thing.
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Pumpkin Bread with Yeast
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
Description
A moist and flavorful pumpkin bread made with yeast for a light and airy texture. Perfect for fall breakfasts or snacks.
Ingredients
1 cup warm water (110°F/43°C)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/2 cup canned pumpkin puree
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 cups all-purpose flour
Instructions
In a small bowl, combine warm water, active dry yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5 to 10 minutes until foamy.
In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, egg, vanilla extract, remaining sugar, cinnamon, nutmeg, ginger, and salt until smooth.
Add the yeast mixture to the pumpkin mixture and stir to combine.
Gradually add the all-purpose flour, one cup at a time, stirring after each addition until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic. Add small amounts of flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 350°F (175°C).
Punch down the risen dough and shape it into a loaf. Place the loaf into a greased 9×5-inch loaf pan.
Cover the loaf loosely and let it rise for another 20 to 30 minutes until puffy.
Bake the bread in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Kitchen Notes
I usually stick to basic baking pans for this, nothing fancy, and it turns out just fine. Serving it slightly warm with a smear of butter or cream cheese feels like a small indulgence. If you’re curious, I’ve tried adding chopped nuts or raisins before, but honestly, it changes the texture a bit — sometimes for better, sometimes not quite. You might want to experiment with a touch of orange zest or swap in maple syrup for sugar to switch up the sweetness. It’s all about what feels right in your kitchen.
FAQ
Can I use fresh pumpkin instead of canned? You can, but make sure it’s cooked and pureed smoothly. It might change the moisture level a bit, so keep an eye on your dough’s texture.
What if my dough feels too sticky? A little extra flour during kneading usually helps, but be careful not to add too much or the bread could become dense.
How do I store leftovers? Wrapped tightly at room temperature, it lasts a few days. For longer, freezing slices works well — just thaw them gently before enjoying.
Give this pumpkin bread with yeast a try next time you want a treat that feels both special and homey. It’s the kind of recipe that invites you to slow down, take a deep breath, and enjoy the little moments that morning brings.