Pumpkin Yeast Bread # Baking Partners October Challenge

With the pumpkin season upon us, this month +Tamy Bollar of 3 Sides of Crazy challenged the Baking Partners to bake a pumpkin loaf. The suggested recipes were
As tempting as both the recipes were, I decided to bake the yeasted loaf first and then got stuck at trying few variations of the original recipe. While I am itching to tell you about my experiments and will eventually write about them over the week,  for this post I'll just stick to the version that is closest to the original.

It is a fairly simple bread to bake in case you are using a bread machine or a food processor to knead the dough... and it tastes wonderful. It is soft and moist and is great with both butter and jam. Though we ate most of this loaf with butter or jam for breakfast, recounting from my experience with the other variations, I can assure they'll be great in sandwiches too.

As always, I tweaked the original recipe and substituted half of the all-purpose flour with whole wheat flour and added an extra helping of ginger powder to the dough. Also, I made an eggless loaf since I had run out of eggs on that particular day. Using some of the bread recipes from Gayathri's Cook Spot as a reference, I used 1/4 cup yogurt plus a 1/16 tsp baking soda as a substitute for 1 egg. It worked really well. In fact I did not notice any difference in texture between this loaf and the other loaf that i baked with eggs. Though a topping or a glaze was not recommended, I decided to add both.... and I am actually quite happy with the way the loaf turned out.  The maple syrup lent the loaf a lovely hue and the pumpkin seeds added a nice crunch to the bread. So all in all this loaf was a winner at our table...

Now the recipe...
Pumpkin Yeast Bread (Bread Machine)
Adapted from King Arthur Flour
 Preparation Time : 2 hours                                Baking Time: 30 mins                                        Yeild: 9x5 inch loaf 

  • for the dough
    • 1/4 cup warm water
    • 1/3 warm milk
    • 1/4 cup yogurt +1/16tsp baking soda (as a substitute for 1 egg)
    • 3/4 cup pureed pumpkin, fresh or canned(I used canned)
    • 1 tbsp vegetable oil
    • 1 1/2 cup all purpose flour
    • 1 1/2 cup whole wheat flour
    • 1/4 cup light brown sugar
    • 1 tsp salt
    • 1/2 tsp ground ginger
    • 1/4 tsp ground cardamom
    • 1 tbsp bread machine yeast
  • 2-3 tbsps pepitas for topping
  • for the glaze
    • 1 tbsp maple syrup
    • 1/2 tbsp vegetable oil
  1. Put all the dough ingredients in the bread machine pan in the order specified by the manufacturer and set it to the dough setting. I have listed the ingredients in the order that is specific to my bread machine. 10 minutes down the line check the consistency of the dough. The dough should be soft and smooth. If the dough feels too tough add a teaspoon or so of oil. If the dough isn't stiff enough add a tbsp of flour at a time until the dough attains the correct consistency. I have a Sunbeam bread machine and the measurements given above worked perfectly in it. 
  2. When the machine beeps at the end of the cycle, turn the dough into a lightly oiled surface. Shape it into a loaf and place it in a well greased 9x5 inch  loaf pan. Cover the loaf with a greased plastic wrap and let it rise until doubled 30 to 45 minutes. (I had kept the shaped out dough in the sun and it doubled in 30 minutes but it might take a little longer in  general.)
  3. Preheat the oven to 375 degrees F while the dough is rises the second time (I say second time since the first rising happens in the machine).
  4. Once the dough has doubled, mix the maple syrup and oil in a bowl, glaze the dough with half of the mixture, sprinkle the pepitas on top and then brush the surface lightly with the remaining syrup-oil mixture.
  5. Now transfer the pan to the preheated oven and bake for 30 minutes. Immediately remove the bread and cool it on a wire rack to prevent the crust from becoming soggy.
  6. Slice and enjoy after the loaf has cooled down completely. 

This loaf stays fresh without refrigeration for up to three days and I believe it will stay good for a longer time if refrigerated.

More on my experiments soon. Stay warm and have a great week... Cheers !

Yeastspotting this loaf. Also sharing it at the following weekly parties..


  1. Lovely loaf and love the changes you made

  2. Hey there, I wanted to personally invite you to come be a part of the Favorite Family Recipes virtual holiday recipe swap that I am hosting! You can find all the details on my blog, www.thefoodette.com
    hope to see you there!


  3. Definitely met the pumpkin challenge!

  4. What a beautiful loaf of bread, Tanusree. I'll definitely have to try this out one day. Pinned and sharing on social media tomorrow. Thanks for sharing at Marvelous Mondays!

  5. That is a lovely loaf of bread Tanusree! I used your hint for the egg replacement and it worked great for me as well...Thanks :)

  6. fabulous pumpkin bread so perfectly made !! looks super moist !!

  7. Thank you so much Amrita , Suja, yummychunket and Manjula.

    Thanks Sandhya. I am glad that you found the egg replacement useful.

    Thanks a lot Julie. Thanks for sharing the loaf in your network.

    Thank for the invite Susan. I'll be happy to be a part of the recipe Swap.

  8. Looks really beautiful!! Just discovered you blog!! Do drop by my blog for a giveaway by Tasty Bite Edibles!! http://www.annarasaessenceoffood.com/2013/10/food-event-your-favourite-festive-eats.html

  9. I can't wait to try this bread, it looks awesome! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  10. Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I'd love to see you back. Have a great week. :)


Thanks for stopping by. It was nice having you here. Have a good day.

Take care and come back soon.
Best, Tanusree

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