This pumpkin yeast bread recipe makes a wonderful loaf that's perfect for eating plan or with sandwiches.

I love a good pumpkin quick bread because it's yummy and, well, quick. But there's just something about a pumpkin yeast bread.

This light and fluffy bread is like it's cousin the quick bread with real pumpkin puree and similar spices, but it's firmer and perfect for making toast or sandwiches.

Easy and delicious pumpkin bread recipe. This moist loaf of bread is made with yeast and white whole wheat flour. Use Libbys canned pumpkin or fresh pumpkin puree to make this from scratch. Use ginger and cardamom to make a savoury bread or pumpkin spice for a sweeter loaf. This is the best bread for Thanksgiving leftovers. #pumpkin #bread

When I saw this recipe for the first time, I wasn't too keen on trying it. But then I thought about how yummy cinnamon bread is and decided it was worth a try.

This bread tastes just like fall. It's full of savory pumpkin flavor the complements other flavors like turkey and ham.

It's pretty quick to whip up, too. Make an extra loaf to freeze for your Thanksgiving leftovers.

PUMPKIN YEAST BREAD RECIPE

Pumpkin yeast bread is pretty similar to regular sandwich bread. Substitute the water in the recipe for pumpkin puree, and you've got a unique and different bread that's anything but boring.

The pumpkin taste in this bread is pretty mild. It's not overly powering, so it's perfect to use in several recipes.

I usually make my own pumpkin puree. It's a labor of love, so I only do it every two years. Homemade puree does taste better and has a different flavor than what you get in a can.

But I won't judge. Buy a can a organic pumpkin for this pumpkin yeast bread recipe. It's amazing no matter which pumpkin you use.

I like to slice it and eat it with real butter. It's even better with this homemade butter recipe. Or try adding honey or cinnamon to your butter for an extra treat.

This bread makes a great french toast. Just slice it thick and use your favorite french toast recipe. If the bread starts to harden, this is a great way to use it up before it goes bad.

Or cube it to make a pumpkin bread pudding or use it in stuffing.

My husband slices it and makes sandwiches with leftover ham or turkey.

I like to use this with a savory butter board recipe.

This really is a versatile recipe. You can make it sweet or savory with the spices. It has ginger and cardamom in it, but you can use pumpkin pie spice instead. I prefer the pumpkin pie spice for french toast and bread pudding.

(If you like cardamom, try my fig and cardamom scones recipe.)

You can substitute white whole wheat flour for part of the flour, which is what I do. White whole wheat flour has a nuttier flavor, which works well in this pumpkin yeast bread recipe.

You can use a bread machine on the dough cycle or a stand mixer or your hands to mix this pumpkin yeast bread. I use my stand mixer with the dough hook. It's quick, easy, and I can clean up my mess while the machine does its thing.

INGREDIENTS

2 tablespoons active dry yeast
1/2 cup warm milk
2 eggs
1 1/2 cup fresh or canned organic pumpkin puree
2 tablespoons olive oil
6 1.2 cups all purpose flour or 3 cups white whole wheat flour and 3 1/2 cups all purpose flour
1/2 cup brown sugar
2 1/2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoons ground cardamom
1 teaspoon pumpkin pie spice (omit ginger and cardamom if using this)

DIRECTIONS

STEP #1

Put all of the ingredients into a large bowl. Use a bread machine on the dough cycle, a stand mixer and dough hook, or your hands to make a soft dough.

I use my KitchenAid mixer and the dough hook because it's quick and easy.

STEP #2

Lightly grease a bowl and put the dough in it. Cover with a clean towel and let rise for an hour or until it has doubled in size.

STEP #3

Gently punch down the dough to deflate it. Place it on an oiled surface to divide in half.

STEP #4

Shape each half into a loaf and place in a loaf pan. You can also shape the dough in to a dozen dinner rolls.

STEP #5

Cover the dough in the pans and let rise for another 45 minutes or until doubled.

STEP #6

Preheat the oven to 350 degress Fahrenheit. Bake the bread for 30 to 35 minutes or rolls for 18-20 minutes. The crust should be golden brown.

STEP #7

Place the pans on a cooling rack to cool. After they are cool, keep them well wrapped. They will last 2-3 days on the counter. You can also freeze them.

This recipe is adapted from King Arthur Flour.

I hope you enjoy this pumpkin yeast bread recipe! Let me know if you try it.