Pumpkin Yeast Bread or Rolls
A delicious addition to a Thanksgiving or Fall breadbasket!
Servings: 24
Equipment
Ingredients
- ½ cup warm water
- 2 tablespoons active dry yeast
- ⅔ cup warm milk
- 2 extra-large eggs at room temperature and beaten
- 1 ½ cups pumpkin purée homemade or canned
- 2 tablespoons unsalted butter softened
- 6 ½ cups unbleached all-purpose flour
- ½ cup light brown sugar
- 1 tablespoon kosher salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- Additional unsalted butter melted for brushing top of loaves after baking
Instructions
- In the bowl of a stand mixer fitted with a dough hook, stir the yeast into water to soften. Add the milk, eggs, pumpkin, butter, sugar, salt, spices and 4 cups of flour to the yeast mixture. Knead on on low until everything is combined.
- Gradually add the remaining flour, a little at a time, until you have a dough stiff enough to knead. Increase speed to medium and knead until you have a smooth elastic dough, about 5-7 minutes.
- Put dough into a lightly oil bowl sprayed with non-stick spray. Cover with a sheet of plastic wrap and let rise until doubled, about 1 hour.
- Turn dough onto a lightly floured work surface. divide dough in half. Shape into and place in well-greased 8 ½ x 4 ½-inch pans or, shape half into a loaf, and other into 12 large dinner rolls. Cover with a towel and let rise until almost doubled, about 1 hour or until the bread has risen 1-inch over the rim of the baking pan.
- Bake in a preheated 375ºF. Loaves bake about 30-35 minutes, rolls about 20-25 minutes.
- Immediately remove bread or rolls from pans and cool on a wire rack. For an extra touch brush the top of the loaves with melted butter. Enjoy!
Nutrition
Calories: 165kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 302mg | Potassium: 94mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2444IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
