When That Cozy Craving Hits: Pumpkin Bread with Yeast for Fall Mornings

There’s something about a chilly morning that makes you want to wrap your hands around something soft and warm. This pumpkin bread with yeast is exactly that—moist, fluffy, and filled with gentle autumn spices that sneak up on you with every bite. It’s not your usual quick pumpkin loaf; the yeast adds this airy texture that feels like it’s almost floating on the tongue. I remember the first time I let it rise by the window, the smell filling the kitchen, and me glancing at the clock, wondering if it was ready yet. I probably checked twice too many times and maybe even poked it once or twice too soon. But that’s part of the fun, right? It’s all about the slow build-up and the payoff of that golden crust.

This bread isn’t just for breakfast, though it makes for a brilliant start to the day. It’s great with a smear of butter or a drizzle of honey, and honestly, sometimes I just snack on it plain, letting the warm spices and pumpkin flavor speak for themselves. It feels like a little seasonal secret tucked into every slice, perfect for when the leaves are turning and the air is crisp.

Why You’ll Love It

• It’s delightfully light and airy thanks to the yeast, unlike denser quick breads.
• The pumpkin keeps it moist without weighing it down.
• The spice blend is subtle, not overpowering, making it versatile for any time of day.
• It takes a bit longer to make, which means patience is rewarded — but it’s simple enough to fit into a weekend routine.
• It’s simple — and that’s kind of the point. No complicated ingredients, just straightforward comfort.

If you’re feeling a little nervous about working with yeast, don’t be. It’s easier than it looks, and the satisfaction of kneading that soft dough makes it worth every minute. And even if the first rise doesn’t look perfect, the flavor will still come through beautifully.

Pumpkin Bread with Yeast

Print Recipe

A moist and flavorful pumpkin bread made with yeast for a light and airy texture, perfect for fall breakfasts or snacks.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8

Ingredients

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1 cup warm water (110°F/43°C)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/2 cup canned pumpkin puree
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 cups all-purpose flour

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Instructions

In a small bowl, combine the warm water, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5 to 10 minutes until the mixture is foamy.
In a large mixing bowl, combine the pumpkin puree, remaining granulated sugar, vegetable oil, and vanilla extract. Mix well until smooth.
Add the foamy yeast mixture to the pumpkin mixture and stir to combine.
In a separate bowl, whisk together the salt, ground cinnamon, ground nutmeg, ground cloves, and all-purpose flour.
Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic. Add a little flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 350°F (175°C).
Punch down the risen dough and shape it into a loaf. Place the dough into a greased 9×5-inch loaf pan.
Cover the loaf pan with a towel and let the dough rise again for 30 minutes until it puffs up.
Bake the pumpkin bread in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.

Kitchen Notes

I usually use a basic loaf pan, nothing fancy, and it turns out just fine. When it’s time to serve, a cup of coffee or a spiced chai pairs wonderfully. Sometimes I toss in a handful of nuts or raisins into the dough, though I haven’t tested those tweaks enough to say they’re perfect every time. If you want a little extra sweetness, a light glaze with maple syrup after baking can be lovely but isn’t necessary.

FAQ

Can I make this bread ahead of time? Yes, it stores well at room temperature for a few days and freezes nicely too.

What if I don’t have all the spices? Cinnamon alone works fine, but the combination adds that warm depth.

Can I use fresh pumpkin? Canned pumpkin puree is best for consistency, but homemade can work if drained well.

Is the yeast flavor noticeable? It’s mild and mostly adds to the texture, not a strong yeasty taste.

Give this recipe a try when you want something cozy but light, something that feels like fall in every bite. Save it, print it, bake it—and enjoy that little moment of calm it brings to your kitchen.