Pumpkin Yeast Bread Loaves

Growing up, I always looked forward to this tasty pumpkin bread that my mom made in the fall and winter. This is a savory bread that tastes amazing toasted and topped with butter.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 200 Calories

Ingredients

• 2 eggs
• ½ teaspoon ground ginger
• 1 cup milk
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• 2 teaspoons salt
• ¼ cup white sugar
• 1 cup canned pumpkin
• ¼ cup shortening
• ½ cup warm water
• 2 (.25 ounce) packages active dry yeast
• 6 ½ cups all-purpose flour

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.

Step 2

Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.

Step 3

Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.

Step 4

Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.

Step 5

Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.

Step 6

Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes.

Step 7

Bake in the preheated oven until top and sides are brown, about 35 minutes.