Yeasted Pumpkin Bread

    13 hours 30 min

    This pumpkin bread is a little different than the average pumpkin bread. It's leavened with yeast and not baking powder or bicarbonate of soda. The loaf is similar to a brioche - it's enriched with butter and eggs. It's rich, lightly spiced, tender and packed full of flavour. Enjoy for breakfast, brunch or general snacking.

    16 people made this

    Serves: 10 

    • 1 (7g) sachet dried active baking yeast
    • 1 pinch caster sugar
    • 3 tablespoons warm water
    • 250g pumpkin puree
    • 475g plain flour, divided
    • 110g light brown soft sugar
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground allspice
    • 4 eggs
    • 225g unsalted butter, cut into pieces
    • 1 egg yolk
    • 1 tablespoon milk

    Prep:1hr  ›  Cook:30min  ›  Extra time:12hr proofing  ›  Ready in:13hr30min 

    1. Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 40 degrees C. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 125g of the flour, light brown soft sugar, salt, cinnamon, nutmeg and allspice in a large bowl.
    2. Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 250g of the flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with cling film. Refrigerate overnight.
    3. Preheat an oven to 200 C / Gas 6. Lightly grease a 8x18cm or similar sized loaf tin.
    4. Punch down the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls and place each ball into the prepared tin, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
    5. Bake in the preheated oven for 20 minutes. Reduce heat to 180 C / Gas 4 and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.

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    Reviews in English (16)


    i wanted to just add a note instead of rating my own recipe but it wouldnt let me so i'm giving it 5 stars haha. i think adding more spice would make it even better. i hope you try it again!!  -  07 Dec 2009  (Review from Allrecipes US | Canada)


    What a terrific recipe! Brioche is one of my favorite doughs to make—it’s got an absolutely luxurious texture once all the butter is incorporated. I used this recipe to make pecan sticky buns, which were wonderful, but I also wanted to taste the plain brioche, so I shaped one piece of dough as a brioche à tête. If you’re thinking of making this recipe, don’t expect the bread to taste like a sweet, spicy, pumpkiny quick bread: the pumpkin flavor is very subtle. It’s a perfect rich loaf, though, for serving with butter and jam or, if you’re getting fancy, for canapés. (I bet it would make absolutely outstanding French toast, too). At any rate, this is a very wet dough. It firms up after the first rise, and then again after refrigeration. I made it into sticky buns by letting it chill for 6 hours. I divided the dough in half, rolling each half out and brushing the dough with egg wash, sprinkling with about ½ cup sugar mixed with 2 tsp. cinnamon and then a heaping half-cup or so of chopped toasted pecans. I rolled up the logs in parchment and let them chill in the freezer for about 45 minutes before slicing into 2-oz rolls. I arranged the rolls in greased pans filled with a caramel goo topped with more pecans: I think I used 1½ cups brown sugar, 8 oz. butter, and 3 Tbsp golden syrup (dark corn syrup would work, too.) I covered the pans with plastic and put them in the fridge overnight, letting them rise again at room temp before baking the next morning. It made about 28 rolls.  -  14 Dec 2009  (Review from Allrecipes US | Canada)


    This bread was so incredible. I used my breadmachine and layered in ingredients in wet first, dry second order. Put it on a dough setting. Once machine was done I floured up my hands and formed it into 2 loaves and let rise again for 20 minutes. Then baked off as directed. Turned out so fantastic. It is very rich and buttery - not for the calorie faint at heart. I used it on Christmas day for breakfast and my husband has requested it be our new annual tradition. I used it to make into french toast on second day and it was an out of body experience it was so darned good. Worth every minute you put into it.  -  04 Jan 2011  (Review from Allrecipes US | Canada)