Bread Machine Pumpkin Yeast Bread Recipe

Photo: Uncut Recipes

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We live in a world where the magic of freshly baked, homemade bread can be yours with none of the kneading, mess, or wait time traditionally associated with the process. Yes, you read that right! The magic of the bread machine enables you to craft a sumptuous loaf of Pumpkin Yeast Bread, free of fuss and full of flavor. This recipe is your ticket to a delightful, tender, and flavorful loaf that is fit for any and all occasions.

Pumpkins: they're not just for pies and lattes anymore. This versatile squash, a staple in kitchens for millennia, lends a gentle sweetness and moistness to the bread that is nothing short of heavenly. Plus, it imbues the loaf with a stunning orange hue guaranteed to wow your friends and family.

Fear not if you're not a seasoned baker; the bread machine has got your back. Simply add the ingredients, select your settings, and let the machine do the heavy lifting. In no time at all, your home will be enveloped in the cozy, comforting aroma of freshly baked bread. The cherry on top? You made it yourself—effortlessly and mess-free. So, what are you waiting for? Let's bake a loaf of Bread Machine Pumpkin Yeast Bread that will have you questioning how you ever lived without it.

Moreover, this savory pumpkin bread is a delightful twist on everyday white bread, making it the perfect partner for a piping hot bowl of chili or baked beans—an autumnal treat like no other. Whether you opt for homemade mashed pumpkin or the canned variety, this recipe is a fantastic way to put your jack-o'-lantern to good use—if you're up for the task of cooking and mashing it, that is. If you prefer to start with a whole pumpkin, consider making crock pot pumpkin puree.

Photo: Uncut Recipes

This recipe does not include any spices, so it's not a pumpkin pie-spiced loaf. However, you have the freedom to add them if you wish. A small amount of ground cinnamon, perhaps 1/2 teaspoon, could be a lovely addition. Enjoy your pumpkin bread sliced and spread with butter or margarine, or savor it plain. It pairs wonderfully with chili, soup, or stews, and makes for a scrumptious toasted breakfast. Slather it with apple butter or spiced preserves for a burst of flavor. Since the bread doesn't contain its own spices, it will take on the flavors of your chosen toppings.

JUMP TO:

INGREDIENTS:

Bread Flour: Opt for unbleached bread flour, as it lends a chewy texture and sturdy structure to the bread due to its higher protein content. If unavailable, a viable alternative is using a mixture of all-purpose flour and vital wheat gluten (for every cup of all-purpose flour, add 1.5 teaspoons of vital wheat gluten).

Pumpkin Selection: For this recipe, it is crucial to select the right type of pumpkin. Choose a sugar pumpkin or pie pumpkin, as they have a sweeter and more flavorful flesh. These pumpkins are usually smaller, rounder, and have a deep orange color. Avoid using large carving pumpkins as they are watery and less flavorful. When selecting a pumpkin, it should feel heavy for its size, sound hollow when tapped, and be free of any soft spots or blemishes.

Milk: Whole milk is preferable for a richer and more flavorful bread. However, for a lighter version, 2% milk can be used without significantly compromising the texture. For lactose intolerant individuals, lactose-free milk or non-dairy alternatives like almond or soy milk can be used.

MAIN STEPS:

Correct Yeast Measurement: It's essential to measure the yeast accurately as it is the leavening agent that will make the bread rise. Too little yeast and the bread won't rise properly; too much, and it will rise too quickly and may collapse. A digital scale is recommended for precise measurement.

Choosing the Right Cycle and Crust Setting: Selecting the white bread setting and light crust will ensure a soft and tender crumb. However, if using the quick cycle, it's crucial to adjust the yeast quantity as mentioned in the recipe and select a medium crust for optimal results.

Ingredient Temperature: Ensure all ingredients, particularly the milk and mashed pumpkin, are at room temperature before adding them to the bread machine. Cold ingredients can inhibit the yeast's activity and affect the bread's rise.

Machine Settings: Ensure you add the ingredients in the order recommended by your bread machine's manufacturer. This is crucial as different machines have different mixing and kneading mechanisms. If unsure, a general rule of thumb is to add liquids first, followed by dry ingredients, and then the yeast.

Substituting Instant Yeast: If opting for the quick cycle and using instant/rapid yeast, remember that instant yeast is more potent than active dry yeast. Therefore, when using the quick cycle, increasing the yeast quantity to 3 teaspoons, as mentioned in the recipe, will ensure proper fermentation in a shorter time frame.

SERVED WITH:

Starter: Butternut Squash Soup (USA): A creamy and flavorful soup made with roasted butternut squash, onions, garlic, and spices. The sweetness of the pumpkin bread complements the savory notes of the soup.

Main Course: Roast Chicken with Herbs (France): A whole chicken roasted with a mixture of fresh herbs, garlic, and butter. The pumpkin yeast bread can be used to make sandwiches with the roast chicken or served on the side.

Side Dish: Sautéed Greens with Garlic and Balsamic Vinegar (French): A simple dish made with greens like spinach or kale, sautéed with garlic and balsamic vinegar. The pumpkin yeast bread is a perfect accompaniment to soak up the garlic-infused Vinegar and Oil.

Salad: Apple and Walnut Salad (USA): A refreshing salad made with mixed greens, sliced apples, walnuts, and a light vinaigrette. The pumpkin yeast bread can be served on the side or used to make croutons for the salad.

Dessert: Pumpkin Bread Pudding (USA): A dessert made with cubes of pumpkin yeast bread soaked in a mixture of eggs, milk, sugar, and spices, then baked until custardy. Serve with a dollop of whipped cream.

Cake: Pumpkin Cream Cheese Roll (USA): A cake roll made with a thin layer of pumpkin cake filled with a cream cheese mixture. The pumpkin yeast bread can be used as a base for the cake instead of the traditional cake batter.

Drink: Spiced Chai Latte (India): A warm and comforting drink made with black tea, milk, and a blend of spices like cinnamon, cardamom, and ginger. The spices in the chai latte complement the flavors of the pumpkin yeast bread.

ALTERNATIVES:

Starter: Pumpkin Hummus (Middle East): A twist on the classic hummus recipe, made with pumpkin puree, chickpeas, tahini, garlic, and spices. Serve with slices of the pumpkin yeast bread as a dip.

Main Course: Pumpkin Gnocchi with Butter, Sage and Walnuts (Italy): Soft and pillowy gnocchi made with pumpkin puree, flour, and eggs, then boiled and served with a sauce of your choice. The pumpkin yeast bread can be used as a base for the gnocchi instead of regular flour.

Main Course: Pumpkin Tortellini with Butter and Sage (Italy): Delicate tortellini pasta filled with a mixture of pumpkin puree, grated Parmesan cheese, and nutmeg, then boiled and served with melted butter and sage leaves. The pumpkin yeast bread can be used as a base for the pasta dough instead of regular flour.

Salad: Roasted Pumpkin and Quinoa Salad (USA): A wholesome salad made with roasted pumpkin, cooked quinoa, mixed greens, and a balsamic vinaigrette. The pumpkin yeast bread can be served on the side or used to make croutons for the salad.

Dessert: Pumpkin and Chocolate Chip Cookies (USA): Soft and chewy cookies made with pumpkin puree, chocolate chips, and spices. The pumpkin yeast bread can be used as a base for the cookies instead of regular flour.

Cake: Pumpkin Pie (USA): A classic American dessert made with a creamy pumpkin filling flavored with spices and baked in a pie crust. The pumpkin yeast bread can be used to make the crust for the pie instead of regular flour.

Drink: Pumpkin Spice Latte (USA): A popular autumn drink made with milk, espresso, pumpkin puree, and spices, topped with whipped cream. The flavors of the pumpkin spice latte complement the flavors of the pumpkin yeast bread.

HISTORY:

The origins of pumpkin bread date back to Native Americans, who were the first to cultivate and use pumpkins for culinary purposes. Pumpkins are native to North America and were an essential part of the Native American diet. They used to make a type of cornmeal bread with cooked pumpkin or squash. European settlers adopted this practice and started incorporating pumpkins into their own recipes.

The use of yeast in bread making has been around for thousands of years, with ancient Egyptians being one of the first civilizations to use yeast in their bread. The combination of pumpkin, yeast, and the use of a bread machine, however, is a relatively modern development.

The bread machine was invented in Japan by the Matsushita Electric Industrial Co., now known as Panasonic, in 1986. This invention revolutionized home baking, making it more accessible to people who didn't have the time or skills to make bread from scratch.

Photo: Uncut Recipes

Pumpkin has been a significant part of American culture and cuisine since the time of the Native Americans. Pumpkin pie, for example, is a staple of Thanksgiving meals in the United States. However, the bread machine pumpkin yeast bread doesn’t have any specific cultural significance, as it is a relatively new creation and doesn't have any associated traditions or ceremonies.

The usage of bread machines became widespread in the 1980s and 1990s across the globe, and home cooks started experimenting with different ingredients and recipes. The combination of pumpkin and yeast in a bread machine recipe is just one of many creative variations that home cooks have developed over the years.

TIPS:

Add Spices: For a more flavorful loaf, consider adding spices like cinnamon, nutmeg, and cloves to the dough.

Add Seeds or Nuts: Incorporate pumpkin seeds, walnuts, or pecans into the dough for added texture and flavor.

Use a Biga or Poolish: Prepare a biga or poolish (pre-ferments) the night before to develop a deeper flavor in the bread.
Method: For a biga, mix equal parts of flour and water by weight with a tiny amount of yeast (about 0.1% of the flour weight). Let it ferment at room temperature for 12-16 hours.

Sourdough Starter: Replace some of the yeast with a sourdough starter. This will give the bread a slight tanginess and improve its texture.

Try Tangzhong: Make a roux of flour and water (Tangzhong) and add it to the dough. This will make the bread softer and fluffier.
Method: Mix 1 part flour with 5 parts water by weight in a saucepan and cook over low heat, stirring constantly until it thickens to a gel-like consistency.

Pumpkin Seed Oil: Replace the vegetable oil with pumpkin seed oil to intensify the pumpkin flavor.

Ingredients:

Conversions and Servings: Cups (1 Loaf • About 1lb / 450g) Cups (1 Loaf • About 1.5lb / 680g) Cups (1 Loaf • About 2lb / 905g) Cups (1 Loaf • About 2.5lb / 1130g) Cups (1 Loaf • About 3lb / 1360g) Cups (1 Loaf • About 3.5lb / 1580g) Cups (1 Loaf • About 4lb / 1810g) Imperial (1 Loaf • About 1lb) Imperial (1 Loaf • About 1.5lb) Imperial (1 Loaf • About 2lb) Imperial (1 Loaf • About 2.5lb) Imperial (1 Loaf • About 3lb) Imperial (1 Loaf • About 3.5lb) Imperial (1 Loaf • About 4lb) Metric (1 Loaf • About 450g) Metric (1 Loaf • About 680g) Metric (1 Loaf • About 905g) Metric (1 Loaf • About 1130g) Metric (1 Loaf • About 1360g) Metric (1 Loaf • About 1580g) Metric (1 Loaf • About 1810g)

Directions:

01 - Start by adding all the ingredients into your bread machine in the order suggested by the manufacturer. Usually, you add the liquids first, then the dry ingredients, and lastly, the yeast.

02 - Select the white bread setting and choose a light crust.

03 - If you prefer to use the quick cycle on your bread machine, use 3 teaspoons of instant/rapid yeast and select a medium crust.

04 - Now, let your machine work its magic and enjoy your delicious loaf once it's ready!

Photo: Uncut Recipes

Notes:

Preparing Ingredients: Make sure the pumpkin is well mashed and smooth to avoid lumps in the bread. The milk should be at room temperature.

Adding Ingredients: It's important to add the ingredients in the order suggested by the manufacturer of your bread machine. Typically, the liquids are added first, followed by the dry ingredients, and then the yeast. This is crucial to prevent the yeast from getting activated too early in the machine's cycle and to keep the yeast away from the liquid and salt until the right moment.

Setting the Bread Machine: Select the white bread setting and choose a light crust. If your bread machine has a crust setting, it will typically have options for light, medium, or dark crust. The default setting is usually medium, but for this recipe, it is best to set it to light. If you prefer to use the quick cycle on your bread machine, use 3 teaspoons of instant/rapid yeast instead of active dry yeast and select a medium crust.

Alternative Ingredients: If you don't have fresh pumpkin, you can use canned pumpkin puree. Just ensure it is plain pumpkin puree and not pumpkin pie filling.

Storing: Store leftover pumpkin yeast bread in an airtight container or a resealable plastic bag to keep it fresh. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, place slices in a toaster or warm in an oven preheated to 350°F (175°C) for about 10 minutes.

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Written by: Uncut Recipes

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