Best Pumpkin Bread Recipe (Easy, Vegan) | Pumpkin Bread with Yeast
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.
Servings: 8
Calories: 264kcal
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
Calories: 264kcal | Carbohydrates: 51g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 440mg | Potassium: 130mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4767IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 3mg