Pumpkin Bread
Yields: 1 large pumpkin bread
This is the best pumpkin bread ever. Made with homemade pumpkin puree and a perfect yeast dough, it’s super soft, fluffy, and pure fall bliss!
Ingredients
For the Dough
- 4 cups (500 g) all-purpose flour, divided
- 2 1/4 teaspoons (7 g) instant yeast (1 standard packet)
- 1/2 cup (100 g) granulated sugar or raw cane sugar, use less for less sweet (see notes below!)
- 1 teaspoon (6 g) salt
- 7 tablespoons (98 g) unsalted butter
- 1/3 cup plus 1 tablespoon (95 ml) whole milk
- 1 large egg
- Scant 1 cup (200 g)
homemade pumpkin puree
For Brushing and Decorating
- 1 large egg, beaten
- Optional: pearl sugar, like German Hagelzucker or Swedish pärlsocker
Instructions
- Make the dough: Melt the butter in a small saucepan over low heat, add the milk, and warm to 105°F to 110°F (41°C to 43°C).
- In a large mixing bowl, whisk together the flour (reserve 3 tablespoons (24 g) of the flour to be added later), yeast, sugar, and salt. Pour the liquid from the saucepan over it, then add the egg and pumpkin puree.
- Using a hand mixer fitted with a dough hook attachment, knead until the dough is smooth and pulls away from the sides of the bowl, about 5 to 10 minutes (it may be slightly sticky though).
- Cover the dough with plastic wrap (see notes below!) and let rise in a warm, draft-free place (see notes below!) until doubled in size, about 1 hour.
- Line a baking sheet with parchment paper.
- Add the reserved 3 tablespoons (24 g) flour to the mixing bowl and use your hands to work the flour in until you get a soft ball of dough.
- Transfer the dough ball to the prepared baking sheet, it should automatically be about 6 inches in diameter, if not, flatten or compress with your hands to get the size.
- Cover and let rise in a warm, draft-free place for 15 minutes.
- Set an oven rack in the lower third position of your oven and preheat the oven to 350°F (177°C).
- If desired, use a sharp knife to cut a cross into the top of the dough ball, about 1/4-inch deep and going almost to the edges.
- Brushing and decorating: Brush the bread with the beaten egg (you can brush it several times) and sprinkle with pearl sugar if desired.
- Bake for about 35 minutes until golden brown.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The pumpkin bread tastes best when still slightly warm, after about one and a half hours.
Notes
Storage & Freezing Instructions: This pumpkin bread tastes best when freshly baked and still slightly warm, but it's surprisingly fresh, almost like freshly baked, the next day when it’s been stored at room temperature, even if it’s already been sliced and only wrapped in parchment paper. Otherwise, store in an airtight container or freezer bag. It can also be frozen for up to 3 months.
Sugar: You can use less sugar if you prefer the bread less sweet. Try using 1/4 cup (50 g) or 2 tablespoons (25 g) sugar.
You can make one large bread or two small ones. Two small ones will take about 25 minutes to bake, but it will also depend on the shape you have chosen.
To cover your bowl, you can use a lid or any other reusable cover or wrap instead of plastic wrap as a more eco-friendly alternative.
To let the dough rise, the switched off oven is very suitable as a draft-free place.
Did You Make This Recipe?
I'd love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!