When You Need Warmth: Pumpkin Bread with Yeast to Soothe a Chilly Morning

There’s something about the way pumpkin bread fills the kitchen with its warm, spicy aroma that instantly shifts the mood. I still remember one morning last fall — the sky was a dull gray, and the first cold snap had settled in overnight. I dragged myself out of bed, still half-asleep, and started this pumpkin bread with yeast. The dough was sticky in a way that made me hesitate for a second, wondering if I’d added too much flour. But then I kneaded it, and that softness began to take shape. As it rose, the scent of cinnamon and nutmeg curled through the air, wrapping around me like a soft blanket.

That bread, when it finally baked to a golden brown, wasn’t just food. It was a moment of calm, a reward for a slow morning. I sliced a thick piece, the crumb airy but moist, and took that first bite — a little messy, a little imperfect, but exactly what I needed to feel grounded.

Why You’ll Love It

• Soft and airy texture thanks to the yeast, making it different from typical quick breads.
• Moist with a subtle pumpkin flavor balanced by warm spices that aren’t overpowering.
• It’s simple — and that’s kind of the point. No fancy ingredients, just comfort in every bite.
• Needs a bit of patience for rising, but the hands-off time makes it easy to fit into your day.

If you’re not usually a bread baker, this is a gentle introduction. The dough is forgiving, and the reward is a loaf that tastes like fall in every slice.

Pumpkin Bread with Yeast

Print Recipe

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

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 slices

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 large egg
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 1/2 cups all-purpose flour

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Instructions

In a large mixing bowl, combine the warm water and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until the mixture is foamy.
Add the granulated sugar, canned pumpkin puree, vegetable oil, and egg to the yeast mixture. Whisk until well combined.
In a separate bowl, whisk together the salt, ground cinnamon, ground nutmeg, ground cloves, and 2 cups of the all-purpose flour.
Gradually add the dry ingredients to the wet ingredients, stirring until combined.
Add the remaining 1 1/2 cups of flour, 1/2 cup at a time, mixing well after each addition. The dough should be slightly sticky but manageable.
Turn the dough out onto a floured surface and knead for about 8 to 10 minutes until smooth and elastic. Add a little flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, cover 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). Lightly grease a 9×5-inch loaf pan.
Punch down the risen dough and shape it into a loaf. Place it into the prepared loaf pan and cover loosely with a towel. Let it rise for another 20 to 30 minutes until puffed.
Bake the 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. Then transfer to a wire rack to cool completely before slicing.

Kitchen Notes: I usually use a standard loaf pan for this recipe, nothing special required. Serving it warm with a smear of butter is my favorite way — sometimes I add a drizzle of honey just because. You could try swapping out the spices for pumpkin pie spice if that’s what you have, though it might be a little sweeter. Sometimes I toss in a handful of chopped nuts if I’m feeling extra, but that’s totally optional. And if you’re short on time, the second rise can be a bit flexible — I’ve let it go a bit longer without any issues.

FAQ

Can I use fresh pumpkin instead of canned? I haven’t tested it with fresh, but as long as it’s cooked and pureed smooth, it should work fine — just make sure it’s not too watery.

How long will the bread stay fresh? It’s best within three days stored in an airtight container at room temperature. For longer storage, freezing is your friend.

Is yeast hard to work with? Not really — just make sure your water is warm, not hot, and give it a few minutes for the yeast to bloom. That little foamy layer is your green light.

Once you try this pumpkin bread with yeast, I bet it’ll become one of your fall staples. Give it a go and see how that cozy, soft crumb changes your mornings.