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Spiced Pumpkin Bread

Spiced Pumpkin Yeast Bread
Perfect breakfast bread topped with butter or your favorite spread.
Yield 1 (9×5-inch) loaf



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


  • In stand mixer bowl, add 1 cup flour, yeast, sugar, salt and spices; mix well. In saucepan or microwave-safe dish, heat water, oil and pumpkin to 120-130°F. Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add eggs; beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in pecans and enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare pan: Grease a 9×5-inch bread pan; set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in prepared pan. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375º F.
  • Bake for 30 to 40 minutes. Remove from pan and cool on wire rack.


Get Bread Machine Method here.
Photo by Jen Schall.

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Review & Comments

Wayne Labs | Reply

5 stars
I made this recipe for Thanksgiving, and the family loved it. I doubled up on the batch and used two standard bread pans. The bread was unbelievably flavorful and moist–I used a thermometer (this is a must) to check internal finished temperature at 195° to 200°F, averaging toward the latter. I measure the flour at 120 grams per cup and use King Arthur bread flour. I use the bulk version of Red Star yeast (obtained at Costco), and measured a total of 5 teaspoons for a double batch. I pre-mixed the initial ingredients and two cups of flour with a simple mixer, then added the remaining flour and hand-kneaded, adding flour as necessary to achieve the right dough consistency for initial proofing. Depending on the liquid content of the pumpkin–I used Libby’s–you may need to add as much as an extra cup of flour for a double-batch when kneading. Allow time for proofing after kneading and in the pans before baking. Baking time took 40 minutes at 375°F, and both loaves turned out identically, rising nicely above the edge of the pan. One hint: If you make a double batch, divide the dough in half using a scale before rolling and placing in the bread pans to proof a second time. This will ensure you get equal results from both loaves–in my case about 980 gramps of dough per loaf.

Sadie | Reply

5 stars
Excellent! Soft, moist crumb and wonderful flavour with the hint of pumpkin pie spices. The dough is easily mixed and kneaded by hand. I held back one egg until I could see the consistency of the dough, and since it was very sticky I didn’t add the second egg. The only other change I made was to substitute currants and flax seed for the walnuts. My one criticism is that the baked loaf is small, even in an 8 1/2 x 4 1/2-inch pan, so even though the bread is delicious toasted it doesn’t work well for a sandwich.

Loretta Blum | Reply

I have a bread machine and no recipes. I’m so glad you offer so many recipes for a bread machine.

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