Pumpkin Yeast Bread
"This is a bread machine recipe, although I've been making all my breads by hand the past several years, ever since my machine pooped out on me! From Taste of Home's Quick Cooking (September/October 1999)."
photo by Whiskerkitty
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
1 1 1/2 pound loaf
- Serves:
- 16
ingredients
- 1⁄2 cup warm water, plus
- 2 tablespoons warm water (70-80F)
- 1⁄2 cup pumpkin puree, canned or cooked from fresh
- 1⁄4 cup butter or 1/4 cup margarine
- 1⁄4 cup instant nonfat dry milk powder
- 1⁄4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1⁄2 - 1 teaspoon ground nutmeg
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon ground ginger
- 2 3⁄4 cups bread flour
- 2 1⁄4 teaspoons active dry yeast (1 Packet)
directions
- Place ingredients in bread machine pan in the order suggested by the manufacturer and select basic setting for a 1 1/2 pound loaf.
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Reviews
-
I made it by hand too :) great results...I was thrilled (I get thrilled when I make a yummy loaf of bread...it is like a little present :) I used a bit of wheat flour, added some gluten and flavored my pumpkin with a bit of cinnamon, nutmeg, chili and white pepper (in addition to the stated spices mixed with the dry) -let the pulp get room temp and mixed it w/ melted soy margarine... after the first rise (in oiled bowl w/ a hot towel wrap) I free-formed the dough on a cookie sheet into a dome shape, brushed it with honey and ground oats and covered with oiled plastic wrap for about an hour)...baked about 30 min. at 350... came out perfect! A lovely orange kissed color, subtle sweetish and bit of spice flavor...great with any meal anytime ...LOVE IT!!! _thanks. -
I made quite a few changes. I used 1 3/4 cups white flour and 1 cup whole wheat. I increased the cinnamon to 2 teaspoons and added 2 tablespoons pumpkin seeds and 3/4 cup raisins. I also added 1 tablespoon gluten flour. Thanks for posting the recipe Vino Girl.
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This is a brilliant go to bread. I use the fast bread setting (59 minutes) on my bread machine, Throw in a bit more ginger, (maybe 1/2 a teaspoon) and get a dense but soft and delicious loaf. I use 100% whole spelt or kamut flour. The bread is a bit crumbly if I try to cut it the minute I get it out of the machine-- but who cares. This is wonderful! Thanks for posting the recipe. -
this was very good!!rose so hig it almost touched the glass on my breadmaker!will make again, soon. thanks for the recipe. -
It's a good recipe. It rises very nicely, the texture and color lovely. I followed some tips from another reviewer and found I agreed with her feelings. I used pumpkin pie spice, and 3 tsp's of it, as well as half a cup of brown sugar. I felt it could still do with more sugar as it didn't seem sweet enough for my pallet. It's a fantastic recipe, with tweaks to match your own tastes. Ty for posting it!!
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RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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