Yeasted Pumpkin Bread

I love baking bread. It always reminds me of helping my dad bake bread when I was little. There is also something very satisfying about putting a great deal of labor, love, and time into something, especially if that something is super tasty. Earlier this week I made yeasted pumpkin bread, a slightly sweet bread with a light pumpkin taste, perfect for fall mornings (or anytime really). I originally got the recipe from


  • 4 Tbsp. Earth Ballance
  • 1/2 cup almond milk
  • 2 1/2 tsp. active dry yeast
  • 1 1/4 cups natural cane sugar, divided
  • 3/4 cup pumpkin puree
  • 1 tsp. sea salt
  • 1 1/3 cup unbleached bread flour or all-purpose (you could use a mix of brown rice and garbanzo bean flour or gluten-free)
  • 1 cup spelt flour
  • 1 Tbsp. olive oil
  • 2 tsp. cinnamon
  • 1/2 tsp. fresh grated nutmeg


Melt 2 Tbsp. of the butter in a small sauce pan over medium heat. Stir in the almond milk and get the mixture to 110 degrees (too hot and will kill the yeast). Transfer the mixture to a large bowl, stir in the yeast and 1/4 cup sugar. Let it stand for 10 minutes.

Stir in the pumpkin puree, salt, and 1 cup of the flour. When combined, add the rest of the flour in small batches, kneading between each addition. Knead the dough until it is elastic and slightly sticky, 6-8 minutes.

Brush a large bowl with olive oil, place the dough inside and turn it over several times until it is well greased. Cover the bowl and allow the dough to rise in a warm, draft free place until doubled in size, about 1 1/2 hours.

After the dough has doubled in size, knead it for 2 minutes. Roll it out into a 12×9 inch rectangle.

Combine the remaining 1 cup sugar (I only used 1/4 cup), cinnamon, nutmeg, and remaining 2 Tbsp. butter and stir well.

Sprinkle the sugar mixture on top of the dough.

Coat a 9×5 inch loaf pan with coconut oil. Slice the dough lengthwise into 6 strips, and stack them on top of the other. Cut the strips into 6 squares and stack them into loaf pan. Cover with a clean dishtowel and allow it to rise until it doubles in size again, 30 minutes to an hour.

Preheat the oven to 350 degrees. Bake the loaf on the middle rack for 30 minutes until edges are golden. Set the pan on a rack to cool.

This is not a bread you slice, rather it breaks part into bite sized squares. Beware…it does not last long.



About djunapassman

I teach yoga, write, and edit. I live in a Brooklyn neighborhood that is changing faster than I can, or care to, keep up with. Manhattan still beckons me to her island a few subways stops away, reminding me of when I lived amongst her daily hustle and bustle.
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