Spiced Pumpkin Yeast Bread

Spiced Pumpkin Bread

Perfect breakfast bread topped with butter or your favorite spread.

Yield: 1 loaf

Ingredients

Small loaf (1-lb bread machine)

3 Tbsp water
⅔ cup pumpkin, canned
2 Tbsp vegetable oil
1 egg
2¼ cups bread flour
1 tsp salt
2 Tbsp brown sugar
¼ tsp ground cloves
½ tsp ground nutmeg
¼ tsp dried ginger
1½ tsp ground cinnamon
1½ tsp RED STAR Active Dry Yeast
⅓ cup pecan halves

Medium loaf (1½-lb bread machine)

3 Tbsp water
1 cup pumpkin, canned
3 Tbsp vegetable oil
2 eggs
3 cups bread flour
1½ tsp salt
¼ cup brown sugar
¼ tsp ground cloves
½ tsp ground nutmeg
½ tsp dried ginger
2 tsp ground cinnamon
1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
½ cup pecan halves

Large loaf (2-lb bread machine)

¼ cup water
1⅓ cup pumpkin, canned
¼ cup vegetable oil
2 eggs
4 cups bread flour
2 tsp salt
¼ cup, plus 2 Tbsp brown sugar
¼ tsp ground cloves
½ tsp ground nutmeg
½ tsp dried ginger
2½ tsp ground cinnamon
1 Tbsp RED STAR Active Dry Yeast
⅔ cup pecan halves

Instructions

Bread Machine Method

Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. 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, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information.

Mixer Methods

Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients, except pecans. Combine liquids, except eggs; heat to 120º to 130º F.
Hand-Held Mixer Method
Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, stir pecans and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Continue with Rising, Shaping and Baking instructions.
Stand Mixer Method
Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs; beat 1 minute. Gradually add pecans and remaining flour and knead with dough hook 5 to 7 minutes until smooth and elastic. Continue with Rising, Shaping and Baking instructions.
Food Processor Method
Put dry mixture in processing bowl with steel blade. While motor is running, add eggs and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Add pecans; pulse just until mixed. Continue with Rising, Shaping and Baking instructions.

Rising, Shaping and Baking

Placed dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9x5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375º F oven 30 to 40 minutes. Remove from pan and cool.
This recipe is featured at My Kitchen Addiction.

Notes

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.