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–+ servings
pumpkin bread and a slice on a wire rack

Homemade Pumpkin Bread

Rosemary Molloy
This pumpkin bread recipe results in a soft and tender bread made with all the best fall flavours like pumpkin puree, pumpkin pie spice, cinnamon, and chocolate chips.
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Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 3 hours
Total Time 3 hours 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 1 loaf
Calories 1437 kcal

Ingredients
  

  • 2 cups all purpose flour (260 grams)
  • 1 tablespoon granulated sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 cup pumpkin puree (60 grams)
  • 1 large egg (room temperature)
  • 1 tablespoon butter (softened)
  • 1/2 teaspoon vanilla
  • 1/4 cup milk (lukewarm (105F/40C, I use 2%) (60 grams)
  • 1/4 cup chocolate chips or chopped bar (milk or dark chocolate) (45 grams)
  • 1/4 teaspoon salt

For room temperature, remove the ingredients from the fridge 45-60 minutes before using.

    EXTRAS

    • 1 large egg
    • 1 tablespoon water
    • 1-2 tablespoons cane sugar or coarse sugar for sprinkling

    Instructions
     

    • In the standup mixer whisk together the flour, sugars, yeast, cinnamon and pie spice, make a well in the middle and add the pumpkin puree, egg, butter and vanilla, start to knead add the salt and the lukewarm milk a little at a time, continue to knead on medium speed (#2) for about 9 minutes, then add the chopped chocolate or chips and knead for another minute.
    • Move to a flat surface and form in to a ball, place in a lightly oiled bowl, turning the dough in the bowl to lightly cover with oil, cover with plastic wrap or a clean tea towel, let rise in a warm draft free area for 2-3 hours or until doubled in bulk.
    • Knead the dough a few times then form two ropes. Braid the ropes and place in a lightly greased and floured 9 inch (22cm) loaf pan. Cover and let rise in a warm draft free area for an hour.
    • Pre heat the oven to 350F (180 C).
    • Brush the loaf with egg wash (beat together the egg and water) and sprinkle with sugar. Bake for approximately 20-25. If the loaf is browning too much cover with foil and continue baking. Immediately move to a wire rack to cool. Enjoy!

    Nutrition

    Calories: 1437kcalCarbohydrates: 253gProtein: 46gFat: 26gSaturated Fat: 12gCholesterol: 407mgSodium: 873mgPotassium: 729mgFiber: 12gSugar: 54gVitamin A: 10482IUVitamin C: 3mgCalcium: 200mgIron: 14mg
    Keyword bread with pumpkin, pumpkin bread, pumpkin brioche bread, yeast bread with pumpkin
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