Bake the Best Pumpkin Bread Recipe this fall and holiday season. This hearty loaf of bread has a perfect balance of earthiness and flavor of pumpkin and a warm color. Enjoy this easy and vegan pumpkin bread with a warm bowl of soup or pumpkin butter, butter, apple butter, or any jam you choose.
Do check out our easy holiday pumpkin bread with cranberries and nuts, pumpkin chocolate chip bread recipe.
About the recipe
Pumpkin bread is the perfect and simple bread recipe you will bake this fall and winter season for Thanksgiving and Christmas dinner.
You need basic ingredients like flour, yeast, salt, and sugar with store-bought canned puree to make the best pumpkin bread. The pumpkin gives a soft, moist, and nice flavor—a great country bread recipe.
While you are here, check out our best Thanksgiving dinner recipes and menu ideas, Christmas holiday dinner recipes, and breads to bake this holiday season.
Ingredients
Pumpkin puree: I have used canned store-bought pumpkin puree. You can use homemade also. Just note that the amount of flour you may have to add will vary accordingly.
Yeast: For the dough to rise. I have used fast-rising yeast or instant yeast to make this pumpkin bread.
Flour: Basic all-purpose flour is used.
See the recipe card below for a full list of ingredients and measurements.
How to make artisan pumpkin bread with yeast?
- In a large mixing bowl, add warm water and sugar. Sprinkle yeast. Leave it undisturbed for 5-10 minutes or until yeast activates.
- To this, add salt, pumpkin puree, 1 tablespoon of oil, and mix.
- Add flour in increments and knead to obtain a smooth and elastic dough. (Based on moisture content in puree brand of flour, you may have to adjust the amount, so add in increments and knead). Knead for atleast 10 minutes for the gluten to develop.
- Coat the dough with the remaining ½ tablespoon of oil, cover, and let it rise for 1 hour or until it has doubled.
- Shape the dough into a ball and transfer it to a baking sheet lined with parchment paper. Cover it with a cloth and let it rest for 30 minutes.
Bake the pumpkin bread
- Preheat the oven to 400 degrees F.
- To give an artisan look to the bread, make slits using a sharp knife or a blade, and dust the tops with some flour before baking.
- Bake for about 30 - 40 minutes or until you get a crispy crust and golden brown on the outside.
- Let the bread cool down completely before you slice.
- Serve and enjoy.
Tips
- To obtain a nice crust, you may place a cast-iron skillet with water at the bottom of your oven while baking like we bake regular artisan bread. Steam helps the bread to develop a light and crispy crust.
- I have used store-bought pumpkin puree in this recipe. You may have to adjust the flour amount in the recipe if using homemade or any leftover puree.
- I had not leavened the dough after transferring it to the baking sheet when I first baked it. However, this time, I gave a second rise. This not only enhances the taste and texture but also provides better volume to your bread.
- For cozy and warm fall flavors, add 1 teaspoon cinnamon and 1 teaspoon pumpkin spice.
- You can sprinkle pumpkin seeds, oats, or sesame seeds on top for a rustic touch.
Recipe FAQs
This is an artisan country bread recipe made using pumpkin puree and yeast. If you're looking for pumpkin bread with no yeast, then check our pumpkin chocolate chip bread or pumpkin bread with nuts and cranberries.
Leftover bread can be wrapped and stored in an airtight conatiner at room temperature for two days. In refrigerator for seven days and in freezer for up to two months. Thaw and reheat before serving.
More Holiday Bread Recipes
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Recipe card
Best Pumpkin Bread Recipe (Easy, Vegan) | Pumpkin Bread with Yeast
Equipment
Ingredients
- 2 ¼ teaspoon Fast rising yeast Instant yeast, 7g
- 2 teaspoon Sugar
- 1 cup Warm Water
- 1 ½ teaspoon Salt
- 1 cup Pumpkin puree
- 1 ½ tablespoon Vegetable oil divided
- 4 to 5 cups All-purpose flour amount varies based on moisture content in puree and brand of flour
Instructions
How to make artisan pumpkin bread with yeast?
- In a large mixing bowl, add warm water and sugar. Sprinkle yeast. Leave it undisturbed for 5-10 minutes or until yeast activates.2 ¼ teaspoon Fast rising yeast, 2 teaspoon Sugar, 1 cup Warm Water
- To this, add salt, pumpkin puree, 1 tablespoon of oil, and mix.1 ½ teaspoon Salt, 1 cup Pumpkin puree, 1 ½ tablespoon Vegetable oil
- Add flour in increments and knead to obtain a smooth and elastic dough. (Based on moisture content in puree brand of flour, you may have to adjust the amount, so add in increments and knead). Knead for atleast 10 minutes for the gluten to develop.4 to 5 cups All-purpose flour
- Coat the dough with the remaining ½ tablespoon of oil, cover, and let it rise for 1 hour or until it has doubled.
- Shape the dough into a ball and transfer it to a baking sheet lined with parchment paper. Cover it with a cloth and let it rest for 30 minutes.
Bake the pumpkin bread
- Preheat the oven to 400 degrees F.
- To give an artisan look to the bread, make slits using a sharp knife or a blade, and dust the tops with some flour before baking.
- Bake for about 30 - 40 minutes or until you get a crispy crust and golden brown on the outside.
- Let the bread cool down completely before you slice.
- Serve and enjoy.
Notes
- To obtain a nice crust, you may place a cast-iron skillet with water at the bottom of your oven while baking like we bake regular artisan bread. Steam helps the bread to develop a light and crispy crust.
- I have used store-bought pumpkin puree in this recipe. You may have to adjust the flour amount in the recipe if using homemade or any leftover puree.
- I had not leavened the dough after transferring it to the baking sheet when I first baked it. However, this time, I gave a second rise. This not only enhances the taste and texture but also provides better volume to your bread.
- For cozy and warm fall flavors, add 1 teaspoon cinnamon and 1 teaspoon pumpkin spice.
- You can sprinkle pumpkin seeds, oats, or sesame seeds on top for a rustic touch.
Nutrition
Note: We originally posted this chickpea tikka masala recipe in Nov 2016. It has now been modified in Sep 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
NicSul
I tried this recipe tonight. My youngest daughter told me I should open a bakery! I've never made bread before. I've always been intimidated, but my family loved this. Thank you!!
Kushi
I am glad your family loved it 🙂 Thank you so much for the lovely comment!
Lu Schmidt
When I made this, the dough was very wet and sticky. I used pumpkin that I scraped out of a baked pie pumpkin and processed in a food processor. Is pumpkin paste and pumpkin puree two different things? I ended up adding a lot more flour until the dough would form a ball. Let it rise in an oiled bowl, then formed it into a ball again before putting it on the sheet pan to rise again. Your recipe doesn't say anything about letting it rise after it is on the sheet pan. Is that a mistake? Even with the extra flour and added rising time, it was delicious and impressive to look at. I put cinnamon pumpkin butter on the slices. Everyone loved it.
Kushi
Thank you for your feedback, and I am glad everyone loved your bread. I think the moisture content in the pumpkin puree might have been the issue. The one that I used for this bread recipe was out of a can, and therefore less moist than homemade version. I also did not have to leaven the dough a second time after placing on a sheet pan. I will add some of your pointers in the tip section - thank you. Do let me know if you have any further questions.
Lu Schmidt
Thank you for your response. Everyone loved what I made so I'm not sure if I should reduce the water or not, next time. Knowing what you do does help.