Hi everyone! I’m excited to share my Homemade Pumpkin Bread – Soft Yeasted Loaf. Soft, fluffy, and lightly golden, this bread is perfect for breakfast, sandwiches, or a cozy snack. If you’ve tried our Pumpkin Dinner Rolls, you know how amazing pumpkin can be in bread — this loaf takes that same comforting flavor to a whole new level. It’s hearty, comforting, and fills the house with that irresistible homemade smell. I can’t wait for you to try it!
What does it taste like?
This bread tastes like… well, bread! It’s light, fluffy, and has a beautiful fall color. It has a very subtle pumpkin flavor. We really enjoyed it, and I think it’s a great way to sneak some veggies into my picky eaters. I mean, they’re eating a little pumpkin too, right? I think that counts! 😉
Ingredients & Substitutions
- Pumpkin purée: I use canned pumpkin purée. This is not the same as pumpkin pie filling, so make sure to read the label before you buy it. Canned pumpkin puree should only contain pumpkin.
- Lukewarm whole milk: This gives the bread a rich texture. Make sure your milk isn’t too hot or you might kill your yeast.
- Oil: I use any kind of flavorless vegetable oil I already have in my house.
- Sugar: I use regular white granulated sugar
- Salt: I like to use one tablespoon of table salt.
- Butter: You can use salted butter or unsalted butter, I don’t think you will notice the difference.
- Eggs, Active dry yeast and Unbleached all purpose flour.
Egg Wash
- Egg yolk, lightly beaten
- Coffee: Here I am talking about actual brewed coffee. Not coffee grounds. You can brew some coffee, use a teaspoon in this recipe and then drink the rest. The other alternative, would be to use instant coffee instead and just mix the instant coffee with hot water until it dissolves.
- Whole Milk
- Oil
How to Make It
1, Mix Ingredients: In a large bowl, combine pumpkin purée, eggs, yeast, oil, sugar, and butter. Mix well, then let it rest for 15 minutes until frothy.
2. Add Flour Gradually: After resting, add salt and gradually mix in the flour until the dough no longer sticks to your hands.
3. First Rise: Cover the dough with plastic wrap and let it rise for 2 hours, or until it doubles in size.
4. Once the dough has risen, punch it down gently to release some of the air. Divide the dough into two equal parts.
5. Using a rolling pin, roll each part into a rectangle.
6. Here, I folded the two sides to shape it into a nicer-looking rectangle. If yours already looks even, you can skip this step.
7. Then roll them up into loaf shapes.
8. Place the shaped loaves into a greased 9×13-inch baking pan, leaving some space between them. Cover them again with plastic wrap and let them rise for another 30 minutes, or until doubled in size.
9. Before popping the loaves into the oven, brush them with the egg wash to get that beautiful golden crust.
Cool: Let the loaves cool on a rack before slicing.
How Do I Know If I Have Added Enough Flour?
In this recipe, it’s crucial to add flour gradually, rather than all at once. Here’s how to ensure you’re adding just the right amount:
- Add Flour Gradually: Start by adding a small amount of flour to the dough and mix thoroughly.
- Check Consistency: Use your hands to feel the dough. If it’s still sticking to your hands, continue to add flour a little at a time, mixing well after each addition.
- Stop When Ready: The goal is to add as little flour as possible while still achieving a dough that no longer sticks to your hands.
- Avoid Over-Adding: If you add too much flour, the bread will become dense and heavy. The dough should be soft and slightly tacky but not sticking excessively.
By following these steps, you’ll ensure a beautifully soft and fluffy loaf. Remember, the key is to add flour gradually and keep checking the dough’s texture to avoid overworking it.
How to Serve
There are so many ways to enjoy your Light-as-Air Pumpkin Bread. Slice it fresh out of the oven (after cooling, of course!) and enjoy it warm with a slather of butter or your favorite jam. It pairs beautifully with a hot cup of coffee or tea for a cozy fall breakfast. You can also use it for sandwiches, French toast, or even toast it up and drizzle some honey over it for a sweet treat.
If you have leftover pumpkin puree go make my Whipped Pumpkin Spice Dalgona Coffee, which is an easy, frothy fall favorite. You can make a big batch and then just store it in your freezer. When ready to enjoy, just stir it with some hot milk! With this soft, fluffy bread and your pumpkin drink in hand, cozy mornings have never tasted better!
How to Store
At home, I store this bread at room temperature in a large, airtight container, and it stays fresh for at least four days. Since it’s homemade, it will naturally start to get a little stale after that. If your home is particularly hot or humid, you might want to store it in the fridge to prevent any spoilage. It’s true that in hot and humid conditions, bread can mold faster due to the extra moisture in the air, so keeping an eye on it is essential. After four days, if your bread starts to lose its softness, you can revive it by toasting or microwaving it for a few seconds.
What to Do with Leftover Pumpkin Purée
If you buy a 28oz can of pumpkin purée, you’ll end up with about half a can left over after making this recipe. And believe me, I know how much we all hate wasting food! Here are a few ideas to make the most of your leftovers:
- Freeze It: The easiest option is to freeze the leftover pumpkin. I like to portion mine into 1/2 cup servings and freeze them, so they’re ready for when I have time to bake again. This way, you can pull out just the right amount for your next recipe.
- Make-Ahead Pumpkin Spice Latte: One of my go-to ways to use extra pumpkin is to whip up a double batch of my Make-Ahead Pumpkin Spice Latte mix. I keep it in the freezer, and whenever I’m craving a PSL, I have a homemade mix ready to go.
- Bake More Bread: Another great option is to bake some extra pumpkin bread and freeze the loaves for later. Or, if you’re looking for something less time-consuming, try my No-Knead Pumpkin Bread, which is much easier and also freezes beautifully.
Whatever you decide, make sure to label the frozen portions with the amount and what it is, so you can easily use them in another recipe!
Pan Size:
You can use any pan — square, rectangular, or round. Just leave a bit of space between each roll (like in the video) because they’ll double in size as they rise. I usually either:
- Use three standard loaf pans, dividing the dough into three equal parts, or
- Use one 9×13 pan, dividing the dough in two and placing the loaves side by side.
Recipe Inspiration
I discovered this fabulous recipe while scrolling through one of my favorite Brazilian Instagram accounts, @chefmarly_mazzaemcasa. Marly is an incredibly talented home chef who brings traditional Brazilian flavors into everyday meals, and her recipes always have that homemade touch that I adore. When I saw her version of pumpkin bread, I knew I had to try it. I had to make some very small tweaks to make sure the recipe would also work here in Canada, where I live. And I am so happy to share this fluffy loaf with you all. It’s a perfect representation of fall colors and flavors, with a soft texture that makes it irresistible!
Frequently Asked Questions
1. Can I freeze this bread?
Yes, you can! Once the bread has fully cooled, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will last up to three months in the freezer. Just thaw it at room temperature or warm it in the oven when you’re ready to enjoy.
2. How do i know if I added enough flour?
Check the sections above where I discuss how you can know.
3. How do I know when the bread is done?
The tops should be golden brown, and the internal temperature should reach 190°F. If you don’t have a thermometer, a tap on the bottom of the loaf should sound hollow.
4. Can I skip the egg wash?
The egg wash gives the bread a beautiful golden color, but you can skip it if you prefer. Just note that the top won’t be as shiny or golden. You could also brush it with something simpler like just some milk or just and egg if you are looking to simplify the recipe.
5. What’s the best way to reheat this bread?
You can reheat individual slices in the toaster or microwave for a few seconds to bring back its warmth and softness. If reheating an entire loaf, pop it in a 300°F oven for 10-15 minutes.
There’s something so satisfying about baking bread from scratch, especially when it’s as cozy and delicious as this pumpkin bread. Whether you enjoy it with a slather of butter, a drizzle of honey, or just on its own, I hope this recipe brings a little extra warmth to your fall. If you enjoyed this recipe please leave a comment and send it to a friend! It truly helps!
Happy baking!
Homemade Pumpkin Bread – Soft Yeasted Loaf
Equipment
- 3 9 x 5 Loaf Pans or one 9×13 pan
- Silicon Pastry Brush
- Rollin Pin
Ingredients
- 1 1/2 cups of pure pumpkin puree (canned) 400 grams
- 2 cups whole milk, lukewarm 500ml
- 2 large eggs
- 1 ½ tablespoon instant yeast 15g
- 2 tablespoons oil 30ml
- 2 tablespoons white granulated sugar 25g
- 2 tablespoons butter 28g
- 1 ½ tablespoon salt 15g
- 4 ¼ cups 1.3kg all-purpose flour (add gradually, not all at once) you might need a little more or a little less flour, see notes.
Egg Wash
- 1 egg yolk
- 1 tablespoon brewed coffee (or just dissolve instant coffee with a little water and use that instead)
- 1 tablespoon milk
- 1 teaspoon oil
Instructions
- In your largest bowl, combine the pumpkin purée, eggs, yeast, oil, sugar, and butter. Stir everything together until well blended. Cover and let the mixture rest for about 15 minutes, or longer until it looks frothy and has risen slightly.1 1/2 cups of pure pumpkin puree (canned), 2 cups whole milk, lukewarm, 2 large eggs, 1 ½ tablespoon instant yeast, 2 tablespoons oil, 2 tablespoons white granulated sugar, 2 tablespoons butter
- After the rest period, add the salt to the mixture. Begin adding the flour gradually, mixing as you go. You’re looking for a dough that is soft and no longer sticks to your hands. Stop adding flour when the dough reaches this perfect texture.1 ½ tablespoon salt, 4 ¼ cups 1.3kg all-purpose flour (add gradually, not all at once)
- After adding the flour and mixing, knead the dough for 15 minutes nonstop until it becomes smooth and elastic.
- Cover the bowl with plastic wrap and let the dough rest in a warm place for about one to two hours, or until it has doubled in size.
- Once the dough has risen, punch it down gently to release some of the air. Divide the dough into three equal parts. Using a rolling pin, Roll each part into a rectangle, then roll them up into loaf shapes. Place the shaped loaves into a greased 9×5-inch baking pan, leaving some space between them. Cover them again with plastic wrap and let them rise for another 30 minutes, or until doubled in size.
- To make the egg wash, simply whisk together the egg yolk, coffee, milk, and oil until well combined.1 egg yolk, 1 tablespoon brewed coffee, 1 tablespoon milk, 1 teaspoon oil
- Preheat your oven to 350°F (175°C). Before popping the loaves into the oven, brush them with the egg wash to get that beautiful golden crust. Bake for about 35-40 minutes, or until the tops are golden brown and the internal temperature reaches 190°F (88°C).
- Let the loaves cool on a rack before slicing. I know it’s hard to resist, but this step is crucial to avoid a gummy texture. The bread will continue to cook as it cools, ensuring a perfect crumb.
Notes
- Yeast: You can use instant yeast or substitute with active dry yeast — just note that the rising times will double (or even a bit more) when using active dry.
- Flour: Add flour gradually until the dough feels soft and slightly tacky but no longer sticks to your hands. Too much flour can make the rolls dense.
- Pumpkin Purée: Make sure to use pure pumpkin purée, not pumpkin pie filling. If yours is very wet, you may need a touch more flour to balance the dough.
- Shaping the Rolls: Shape each piece into a smooth ball by tucking the edges underneath and rolling it gently on your counter. They don’t have to be perfect — once baked, they puff up beautifully.
-
Pan Size: You can use any pan — square, rectangular, or round. Just leave a bit of space between each roll (like in the video) because they’ll double in size as they rise. I usually either:
- Use three standard loaf pans, dividing the dough into three equal parts, or
- Use one 9×13 pan, dividing the dough in two and placing the loaves side by side.
- Egg Wash: Make it by whisking 1 egg with 1 tablespoon of milk. Brush over rolls before baking for a shiny, golden crust.
- Nutrition Disclaimer: I’m not a nutritionist. Calorie counts are estimates only. For personalized nutrition advice, please consult a qualified health professional.
Claudia
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