The AMAZING Sweet Pumpkin Yeast Bread
This soft and fragrant Sweet Pumpkin Yeast Bread is enriched with pumpkin puree, warm cinnamon, and raisins. With a golden crust and tender crumb, this comforting loaf brings the cozy flavors of fall right from your oven.
Servings: 8 slices
Calories: 260kcal
Equipment
- stand mixer with dough hook
- large bowl
- 6-cup bundt pan
- oven
- tea towel
- measuring cups and spoons
- spatula
Ingredients
- ⅓ cup warm water about 105°F / 40°C
- 1 cup brown sugar divided
- 1 teaspoon active dry yeast
- 1½ cups all-purpose flour 180g
- 1 teaspoon salt
- 1 cup pumpkin puree
- ½ cup unsalted butter ¼ cup softened + ¼ cup for greasing pan
- 1 large egg whisked
- ¼ cup raisins or dried cranberries
- 2 teaspoons cinnamon powder
Instructions
- In a small bowl, combine warm water (about 105°F), ¾ cup of brown sugar, and yeast. Stir until the sugar dissolves and let stand for 10 minutes, or until the mixture becomes foamy.
- In the bowl of a stand mixer, whisk together flour and salt. Add the yeast mixture, pumpkin puree, ¼ cup softened butter, and whisked egg. Knead with a dough hook on medium speed for 7–10 minutes, until the dough is smooth and elastic.
- Add raisins to the dough and mix for another minute until evenly incorporated. Transfer the dough to a lightly greased bowl, cover with a clean tea towel, and let rest for 40 minutes.
- Grease a 6-cup nonstick bundt pan with remaining butter. Sprinkle the bottom with the remaining brown sugar and cinnamon powder. Turn dough out onto a floured surface, gently press to release gas, form a log, and place in the prepared bundt pan.
- Cover again and let the dough rest for another 40 minutes while preheating the oven to 375°F (190°C).
- Bake for 20–25 minutes, or until a skewer inserted into the bread comes out clean and the top is golden brown.
- Allow the bread to cool for a few minutes before removing from the mold. Slice and serve warm, optionally with butter or honey.
Notes
Tips: Always check that your yeast is fresh—if it doesn’t foam during proofing, it’s expired. Water should be about 105°F (40°C): warm to the touch but not hot. Substitute raisins with dried cranberries or add chopped toasted nuts for extra texture. For a spiced twist, replace cinnamon with pumpkin pie spice.