Pumpkin Yeast Bread

Today is a good day, no?

The sun came up, we have crisp air to breathe, and hello?  We have the internet.

Winning.  We are winning.

Pumpkin Yeast Bread

And so today, while you are sitting down to breakfast, consider this… Tomorrow, you COULD be sitting down to French Toast, made with this Pumpkin Bread. Rich and full of fall flavors, a nice cinnamon vanilla syrup and bourbon whipped cream on the side.

Except you don’t have this bread.


I guarantee you’ll be making it soon, though, as it’s fall, and fall means you bake bread. And you use all the pumpkin you can get your hands on. And Thanksgiving is coming up, and you want to impress your family, especially your in-laws, right?

This bread will do that.

Don’t be expecting a cakelike bread, this is not a cakelike bread. It is a yeast bread, perfect for french toast, or a dollop of butter, or as an unusual sandwich choice. It is only a tad bit sweet, and the aroma of cardamom and orange will fill the house as it bakes. It is heaven!


If you don’t have the fancy loaf pan, no worries, you can certainly make it in any 9-10 cup loaf pan. It’s just that THIS pan is spectacular, and PERFECT for this bread. So impressive! (Plus, it is so weighty AND non-stick, I just adore it.) It’s made by Chicago Metallic, and you can buy one here…it’s a pretty thing and worth every penny.) Let me know if you get one! And now…the recipe. I hope you’ll love it.

Pumpkin Yeast Bread with Orange and Cardamom

Rating: 41

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 3 hours, 15 minutes

Yield: 1 loaf


  • 1/4 cup warm water
  • 1/3 cup warm milk
  • 1 package Instant yeast
  • 1 egg
  • 3/4 cup pumpkin puree
  • 1 tablespoon butter, melted
  • 3 cups plus 2 tablespoons all purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • Zest of 1/2 orange


  1. Combine warm milk, water and yeast in bowl of stand mixer. Allow to rest 5 minutes.
  2. Add all remaining ingredients, except for flour, and combine using the dough hook. When all combined, add in 2 cups of flour, and mix again with the dough hook.
  3. Add the remaining flour a bit at a time, until all of the flour is incorporated and the dough is not sticky and pulls from the sides of the bowl.
  4. Spray or grease a bowl, and place the dough in. Cover with a biscuit towel or plastic wrap, and allow to rise until doubled.
  5. Punch down, and place in sprayed loaf pan. Allow to rise again, until doubled.
  6. Bake in preheated 375 degree oven for 30 minutes. Remove from pan onto cooling rack immediately. Serve and enjoy!