• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Baking » Bread

Published: Oct 23, 2013 · Modified: Dec 18, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Pumpkin Yeast Bread – Eggless

Jump to Recipe

Pumpkin Yeast Bread brings back fall memories and excellent bread to bake around fall. This bread is also mildly flavored with cardamom and ginger. Mild pumpkin flavor in the background is very inviting.

For the month of October, Swathi had chosen 3 different recipes with pumpkin for our baking partners challenge. These recipes were suggested by Tamy of https://threesidesofcrazy.com.

Pumpkin Yeast bread on a wire rack

I chose to make the pumpkin yeast bread and was totally happy with the recipe. I decided to use part half wheat flour and half all purpose flour, instead of all white flour for the bread. Also I made the bread egg less by substituting the egg with yogurt and baking soda. I followed this suggestion from Tanusree of Ma Niche.

The pumpkin puree for the bread could be store bought or made at home. I saw the recipe for making the homemade puree in Swathi’s space. We had just harvested few large butternut squash from the garden and as per Swathi’s recipe I used one of my smaller squash to make the homemade puree.

Sign up to my newsletter

It was a little additional work, but I went that extra step because I had too many squash at home. This bread is also mildly flavored with cardamom and ginger. The aroma in the kitchen felt so autumn like. The bread sliced great and the mild pumpkin flavor in the background was very inviting.

Pumpkin Yeast bread slices

Preparation time – 10 mins plus 2 hrs rising time
Cooking time – 30 mins
Difficulty level – easy
Recipe source – King Arthur flour

Pumpkin Yeast bread slices on a wire rack

Ingredients to make Pumpkin Yeast Bread – Makes one large loaf (9 x 5)

  • Wheat flour – 1 ½ cups
  • All Purpose flour – 1 ½ cups plus ½ cup when kneading
  • Warm water – ¼ cup
  • Active dry yeast – 1 tablespoon plus about a teaspoon to glaze on top
  • Vegetable oil – 1 tbsp
  • Warm milk – ⅓ cup
  • Yogurt – ¼ cup
  • Pumpkin puree – ¾ cup (homemade or canned)
  • Baking soda – 1/16th tsp
  • Salt – 1 tsp
  • Light brown sugar – ¼ cup
  • Ground ginger – ½ tsp
  • Ground cardamom – ¼tsp
Yeast bread slices with pumpkins

Procedure –

  • To make the pumpkin puree – Remove the skin from the squash or pumpkin and chop it into chunks. Cook the cubes in a pressure cooker adding about ½ cup of water. Let it cook until 4 or 5 whistles. Now remove the cooked pumpkin and drain the excess water. Using a hand blender, grind the cooked pumpkin into fine puree and use as needed in the recipe.
Remove the skin of pumpkin
  • In the bowl of the mixer, add the warm water and yeast. Let it soften and proof for about 5 mins.
  • Now add all the other ingredients except the flours and mix it once.
Add the ingredients and whisk
  • Add 1 ½ cups of wheat flour and 1 ½ cups of APF (3 cups in total) slowly and mix together. Gradually add the remaining ½ cup of flour until you have dough stiff enough to knead.
  • Change over to the dough hook and knead the dough for 10 – 12 mins or until the dough is smooth and elastic.
  • Place the dough in a well oiled bowl and turn it over once to coat the dough entirely with oil.
Making dough in a bowl
  • Cover it with a kitchen cloth and let it rise for about an hour or until double in volume.
Kneading the dough in a bowl
  • Once the dough has risen, bring it back to the work surface and shape it into a tight loaf.
Risen the dough
  • Place the shaped loaf in well greased 9 x 5 loaf pan and once again cover with a kitchen cloth and let it rise for about 40 mins or until double in size.
  • Brush the top of the loaf with vegetable oil to get a shiny crust.
Brush the vegetable oil
  • Bake in a preheated 375 F oven for about 30 mins. The loaf should be golden sound hollow when tapped or if measuring the internal temperature, it should read 190 F.
Bake Pumpkin Yeast bread in oven
  • Immediately transfer the loaf to the cooling rack and cool completely before slicing.
Let the bread cool down
Pumpkin Yeast bread served on wire rack

Similar Bread Recipes

  • Buttermilk Bread – White Sandwich Bread - Egg Less
  • Julekake or Julekage – Norwegian Christmas Bread (Egg-Less Recipe)
  • 100% Whole Wheat Sandwich Bread
  • Pizza Swirl Bread Recipe

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Pumpkin Yeast Bread – Eggless on Wirerack

Pumpkin Yeast Bread – Eggless

Pumpkin Yeast Bread brings back fall memories and excellent bread to bake around fall. This bread is also mildly flavored with cardamom and ginger. Mild pumpkin flavor in the background is very inviting.
No ratings yet
Print Pin Rate
Course: Baking, Bread, Breakfast, Eggless, Kids Friendly, Snacks
Cuisine: American
Diet: Vegetarian
Prep Time: 2 hours 10 minutes
Cook Time: 30 minutes
Total Time: 2 hours 40 minutes
Servings: 1 Large Loaf
Calories: 1975kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • Oven
  • Wire rack

Ingredients

  • 1 ½ cups Wheat flour
  • 1 ½ cup All Purpose flour plus ½ cup when kneading
  • ¼ cup Warm water
  • 1 tablespoon Active dry yeast plus about a teaspoon to glaze on top
  • 2 tablespoon Vegetable oil
  • ⅓ cup Warm milk
  • ¼ cup Yogurt
  • ¾ cup Pumpkin puree homemade or canned
  • 1/16th teaspoon Baking soda
  • 1 teaspoon Salt
  • ¼ cup Light brown sugar
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Ground cardamom

Instructions

  • To make the pumpkin puree – Remove the skin from the squash or pumpkin and chop it into chunks. Cook the cubes in a pressure cooker adding about ½ cup of water. Let it cook until 4 or 5 whistles. Now remove the cooked pumpkin and drain the excess water. Using a hand blender, grind the cooked pumpkin into fine puree and use as needed in the recipe.
  • In the bowl of the mixer, add the warm water and yeast. Let it soften and proof for about 5 mins.
  • Now add all the other ingredients except the flours and mix it once.
  • Add 1 ½ cups of wheat flour and 1 ½ cups of APF (3 cups in total) slowly and mix together. Gradually add the remaining ½ cup of flour until you have dough stiff enough to knead.
  • Change over to the dough hook and knead the dough for 10 – 12 mins or until the dough is smooth and elastic.
  • Place the dough in a well oiled bowl and turn it over once to coat the dough entirely with oil.
  • Cover it with a kitchen cloth and let it rise for about an hour or until double in volume.
  • Once the dough has risen, bring it back to the work surface and shape it into a tight loaf.
  • Place the shaped loaf in well greased 9 x 5 loaf pan and once again cover with a kitchen cloth and let it rise for about 40 mins or until double in size.
  • Brush the top of the loaf with vegetable oil to get a shiny crust.
  • Bake in a preheated 375 F oven for about 30 mins. The loaf should be golden sound hollow when tapped or if measuring the internal temperature, it should read 190 F.
  • Immediately transfer the loaf to the cooling rack and cool completely before slicing.

Nutrition

Calories: 1975kcal | Carbohydrates: 365g | Protein: 47g | Fat: 36g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 2497mg | Potassium: 1124mg | Fiber: 17g | Sugar: 67g | Vitamin A: 28738IU | Vitamin C: 8mg | Calcium: 328mg | Iron: 21mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Cauliflower Dum Biriyani | Gobhi Dum Biriyani
Doodh peda / Milk peda / Milk Fudge »

Reader Interactions

Comments

  1. divya says

    October 24, 2013 at 7:33 pm

    Omg, wat a fantastic bread..just irresistible

    Reply
  2. Arthy Suman says

    October 24, 2013 at 5:09 am

    so soft looking bread...love the texture

    Reply
  3. Swathi Iyer says

    October 24, 2013 at 4:22 am

    You made pumpkin bread really well Sandya. Love it.

    Reply
  4. Sowmya Dinavahi says

    October 23, 2013 at 8:01 pm

    Looks perfect 🙂

    Reply
  5. Manjula Bharath says

    October 23, 2013 at 3:02 pm

    wow so perfectly made bread 🙂 looks fabulous dear !!

    Reply
  6. Priya Suresh says

    October 23, 2013 at 4:31 pm

    Wat a beautiful bread with wonderful crust and prefect texture.

    Reply
  7. Chandrani Banerjee says

    October 23, 2013 at 5:43 am

    So soft and delicious bread.

    Cuisine Delights
    "My Monthly Event - Spotlight: Festive Treats "

    Reply
  8. Shobana Vijay says

    October 23, 2013 at 3:31 am

    I wish to be in your now to eat that lovely bread.My new oven had some problem.So centralized heating part is not working. If it would have been proper I will surely try it out and joined the baking partners challenge.Anyways u have don't it really well.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!