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Sweet Pumpkin Yeast Bread

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.
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Prep Time 3 hours
Cook Time 35 minutes
Total Time 3 hours 35 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

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

Equipment

  • stand mixer with dough hook
  • large bowl
  • 6-cup bundt pan
  • oven
  • tea towel
  • measuring cups and spoons
  • spatula

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover again and let the dough rest for another 40 minutes while preheating the oven to 375°F (190°C).
  6. Bake for 20–25 minutes, or until a skewer inserted into the bread comes out clean and the top is golden brown.
  7. 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.