Pumpkin Yeast Bread

Pumpkin Yeast Bread

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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 100.5
  • Total Fat: 1.3 g
  • Cholesterol: 9.6 mg
  • Sodium: 123.6 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.9 g

View full nutritional breakdown of Pumpkin Yeast Bread calories by ingredient
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Introduction

Taken from the KIng Arthur Flour website and is a large recipe, I have written it just as it appears on the site (but I left out 1/2 tsp ground cardamom because I did not have any on hand!) it makes one large 10 inch loaf plus a pan of large rolls, or two 10 inch loaves. It can be divided. Like I said, I made it just as the website said and am including a picture of one of my loaves! The family already ate the rolls LOL! Delish! I don't expect any other sparkers to make this recipe, I put it in here for my food tracker, and because I am making this recipe for Thanksgiving. Taken from the KIng Arthur Flour website and is a large recipe, I have written it just as it appears on the site (but I left out 1/2 tsp ground cardamom because I did not have any on hand!) it makes one large 10 inch loaf plus a pan of large rolls, or two 10 inch loaves. It can be divided. Like I said, I made it just as the website said and am including a picture of one of my loaves! The family already ate the rolls LOL! Delish! I don't expect any other sparkers to make this recipe, I put it in here for my food tracker, and because I am making this recipe for Thanksgiving.
Number of Servings: 40

Ingredients

    1/2 cup warm water
    2 packages (2 tablespoons) active dry yeast
    2/3 cup warm milk
    2 large eggs, beaten
    1 1/2 cups puréed pumpkin, either fresh or canned
    2 tablespoons vegetable oil
    6 1/2 cups (approximately) King Arthur Unbleached All-Purpose Flour
    1/2 cup brown sugar
    2 teaspoons salt
    1/2 teaspoon ground ginger

    This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 1, November 1991 issue.

Directions

In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in well-greased 10 x 5-inch pans or, shape half into a loaf, and other half into 12 large dinner rolls. Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Loaves bake about 30 minutes, rolls about 20. Check the internal temperature of each with an instant-read thermometer; a reading of 190°F means bread or rolls are done.

Immediately remove bread or rolls from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. Makes 2 large loaves, or 1 large loaf and 12 dinner rolls.
( I made one large 9 in loaf, an 8 in loaf and 6 silver dollar size dinner rolls)

Serving Size: 40 servings

Number of Servings: 40

Recipe submitted by SparkPeople user TWIDGETTMOM.

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Member Ratings For This Recipe

  • My family enjoyed this bread, I made the dough in my bread machine then raised and baked it in loaf pans. I will definately be making this bread in rolls for Thanksgiving. - 10/9/12

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