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Bread Machine Spiced Pumpkin Bread

Spiced Pumpkin Yeast Bread
Full of fall flavors, this is the perfect breakfast bread. Slice and serve with butter or your favorite spread.
Yield 1 loaf
0

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Ingredients

Small Loaf (1-pound bread machine)

  • 3 tablespoons water
  • 2 tablespoons vegetable oil
  • 2/3 cup canned pumpkin
  • 1 large egg
  • 2 1/4 cups bread flour
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons Red Star Active Dry Yeast
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon dried ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/3 cup pecan halves

Medium Loaf (1 1/2-pound bread machine)

  • 3 tablespoons water
  • 3 tablespoons vegetable oil
  • 1 cup canned pumpkin
  • 2 large eggs
  • 3 cups bread flour
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dried ginger
  • 2 teaspoons ground cinnamon
  • 1/2 cup pecan halves

Large Loaf (2-pound bread machine)

  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1 1/3 cups canned pumpkin
  • 2 large eggs
  • 4 cups bread flour
  • 1/4 cup plus 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 tablespoon Red Star Active Dry Yeast
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dried ginger
  • 2 1/2 teaspoons ground cinnamon
  • 2/3 cup pecan halves

Instructions

  • Have liquid ingredients at 80ºF and all others at room temperature. Place ingredients, except pecans, in pan in the order recommended by manufacturer. Add pecans 5 minutes before end of kneading. Select basic cycle and medium/normal crust. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, remove bread from pan; cool on wire rack.

Notes

Photo by Jen Schall.

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