Pumpkin Bread Loaf

This yeast based bread is super versatile and easy to make. With loads of pumpkin flavour and just a hint of nutmeg, this pumpkin bread the perfect step up from your regular sandwich loaf.

With Halloween just around the corner I seem to have pumpkin recipes on my mind all of the time.

Pumpkin pasta, pumpkin donut balls, and pumpkin cake have been on repeat in our house lately. And so has this delicious pumpkin sandwich bread recipe.

This is a great bread for sandwiches, to have as a side dipped into cozy soups or stews or for breakfast and lunch, simply toasted with butter and a drizzling of maple syrup.

Follow these easy step by step instructions to make your own tasty pumpkin bread today.

Can you use this recipe to make pumpkin buns instead

Absolutely, this recipe will make about 6 burger sized buns or 12 dinner style buns. To make buns using this recipe, make your dough up until it has had its completed its first rise. Next, divide the dough evenly into your desired amount of buns. Shape the buns and place them onto a lined baking tray. Leave them in a warm place to rise for at least 45 minute and then brush with a little milk, add your toppings and bake for 20-30 minutes depending on their size.

How to tell when your bread is cooked through

 This is such a common question when making yeast based breads. There is nothing worse than spending hours watching over your dough, taking it out of the all oven golden brown and delicious looking, only to look inside to find a center that is still doughy.

Things to look for when taking your loaf out of the oven.

• Time passed – obviously this is only a guide as bake times can vary due to differences in ovens, pan sizes, ingredient variations, rise times etc. I like to start checking my loaves about 10 minutes before they “should” be done and check every 5 minutes after that until the bread is ready.
• The loaf will be golden to top
• Your cooked loaf will make a hollow sound when it is tapped. Its preferable to tap the loaf on the underside.
• If you have a thermometer on hand you can check and see if the center has reached 90  degrees celsius.

How to store your pumpkin bread

This bread, like all homemade breads, is best eaten the day it is made. Wrap your bread in cling film or store it in an air tight container. This bread will store well in a cool dry place for up to 3 days.  Alternatively you can freeze your bread for up to 3 months.

Pumpkin Bread Loaf

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Prep Time 35 minutes mins

Cook Time 45 minutes mins

Resting time 1 hour hr 45 minutes mins

Total Time 3 hours hrs 5 minutes mins

Servings: 12 slices

Course: Baking, Side Dish

Ingredients Method Notes

Ingredients

  

• 200 g pumpkin cooked, strained and mashed
• 50 g butter melted
• 1/4 cup brown sugar
• 1/4 cup milk warm
• 1 tablespoon yeast
• 1/2 cup wholemeal flour
• 1 3/4 cup plain high grade flour
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• Cooking oil or water for resting
• Toppings of your choice

Method

 

1. In a large bowl combine together your pumpkin, butter, brown sugar and milk.
2. Add in your yeast and mix it through. Leave for 10 mins to allow the yeast to activate.
3. Next mix through your wholemeal flour and 1 cup of your plain flour. Mix this well for a couple of minutes before you add in the remaining flour, salt and nutmeg.
4. Mix your dough as much as possible before turning it out onto your benchtop to knead. The dough will seem a little dry at this point if the pumpkin has not released all of its moisture, do not be tempted to add in any additional liquids yet.
5. Knead your dough for about 3-5 minutes, your dough will be ready when it is a smooth, almost sticky ball with an even coloring.
6. Place your dough into a clean bowl that has been coated with a little bit of cooking oil. Cover the surface of the dough with a little more oil and make deep indents into the dough using your fingertips. Leave the dough in a warm place to rise for at least one hour or until the dough has doubled in size.
7. Once your dough has risen, use your fingers to press the dough out into a large rectangle shape (it should be roughly 45cm wide by 35cm tall). Fold the top and bottom edges of the dough toward the centre it should now be a long narrow rectangle that is a little shorter than the length of your loaf tin. Next roll your dough widthwise. Place the dough, seam side down into a lined loaf pan.
8. Leave your prepared loaf in a warm place to rise for at least 45 minutes or until it has doubled in size. Preheat your oven to 170 degrees celcius just before your loaf is ready to bake.
9. Before baking you can brush the loaf with a little bit of milk and add any toppings you would like, I have used a mixture of brown sugar, pumpkin seeds, oats and wholemeal flour for mine.
10. Bake your pumpkin loaf for 40-45 minutes or until it is fully baked through. Its internal temperature should reach 90 degrees and the noaf should sound hollow when it is tapped.
11. Allow your loaf to cool before slicing and using as desired.

Notes

Store your loaf covered in a cool place for 2-3 days.

This loaf can be frozen for up to 3 months. Wrap your bread loaf (whole or sliced) tighlty in clingfilm to freeze.

Topping used in photos
Mix together 2 teaspoons of pumpkin seeds with one teaspoon brown sugar, oats and wholemeal flour.
Brush your loaf with milk and sprinkle over toppings just before baking

Thank you so much for taking the time to read through my pumpkin bread loaf recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.

Heres something else you may like to try:

Hot Cross Buns Chocolate Hot Cross Buns Baguette French Toast