Pumpkin Yeast Bread

I made 2 loaves of this bread for a office party and I will say this. If you are following the instructions for this recipe to the T, you will be making a batter rather than a dough, it was far too wet to be kneeded and did not raise properly. So what I ended up doing is 1. add more yeast. (I used 2 packets of quick rise yeast) 2. I needed a good 5-5 1/2 cups of bread flour for this to be a kneedable dough (I baked this traditional style) and let the dough rest 1 hour in a bowl sprayed with cooking spray and covered in saran wrap (so it doesn't stick to the bowl), then kneed and put in a bread pan (also sprayed with cooking spray) or on a baking sheet after forming your preferred shape (cooking spray as well) and re-cover and let sit for another hour to rise, score the top and do an egg wash, bake for 40 minutes and you will get a beautiful golden-brown loaf.

I used 1 cup of canned pumpkin, decreased the water to 2 TBS, and used no ginger. I did not use a machine, so I heated the pumpkin for a minute in my microwave since I reduced the amount of warm water and wanted to make sure the yeast would do it's thing. I brought this to Thanksgiving dinner tonight, and my family LOVED it! Thankfully, I doubled the recipe and just took the other loaf out of my husband now. Great recipe ~ thank you!

i made this in my kitchenaid. used instant yeast,upped pumpkin to 1 cup and decreased the water to 2 T. this worked for me but you may need more or less water to make your dough workable.i then added everything but half the flour and mixed on speed 2 with the paddle attachment while adding rest of the flour in slowly. when everything is incorporated i switched to dough hook and kneaded on speed 4 for about 7 minutes. let rise in a greased bowl till doubled then shaped into a pumpkin. let rise until doubled then egg glazed it scored it from top to bottom to resemble the lines on a pumpkin.then added poppy seeds to the scores to make the lines stand out. my kids loved it. forgot, i used butter instead of margarine.EDIT: just wanted to give an idea of how i shaped this. first i cut off a small handleful of dough for the stem and rolled it into a cylinder then twisted it a little. then took remaining dough and shaped into a tight round. i then took my rolling pin , which has no handles and pushed it into the center of the dough till it touched the counter. it makes a little well for the stem to fit in. the dough will eventually rise and the stem will be sitting up high. stick the stem inside the well and let dough rise. i hope this helps..not the best person to explain things :)

This was the most delicious bread I have tasted from my breadmaker. The consistency is wonderful. It is soft, flavorful and just delicious. I added 1/2 cup of raisins as well as 1 teaspoon of vanilla, and 1 extra teaspoon of cinnamon. I added the ingredients in the order listed on this recipe, and it came out PERFECT. Highly recommend this one.

Made it in the breadmaker, adjusted per some of the reviews. Increased to one cup pumpkin and one tablespoon yeast. I also added dried cranberries and walnuts. Aroma is indulgent, kids kept asking what is that smell, it's so yummie!! The only down fall (no pun intended) is that loaf collapsed. Not sure why or if it has to do with the extra pumpkin or if because I used the sweet bread cycle on machine. Overall a 4 star rating. Next time I will stick to original recepie and use the regular bread cycle.

Love this bread! Only changes I make (for our family's tastes) are that I change the margarine to butter (to save the trans fat), I increase the cinnamon by 1/4 tsp. and add 1/8 tsp. cloves. I also use two cups of white bread flour and one cup of wheat flour. Has a great mild flavor and nice texture. I make the dough in the bread machine and then braid the dough (like challah) and bake at 350 degrees for approx. 25 minutes. Brush with melted butter (just a little!) when it comes out of the oven. YUM! My six-year-old especially loves this bread.

This is a gorgeous loaf of bread all around! Heavenly scented, sweet and tender with a stunning golden color. Reading from previous reviews that it rose and then collapsed, I reduced yeast to 1.75 tsp. fast acting bread machine yeast. I also subs 3/4 cups of the bread flour for whole wheat just because. Will definitely make again!

I would recommend this to anyone. I did make a few changes and it was DELICIOUS! I changed the yeast to 2-1/2 tsp.. Some had suggested 1 Tbsp. WAY TOO MUCH..Bread rises and sinks. I also added 1/3 packed brown sugar to make it a little sweeter. Lastly, I skipped the nutmeg and ginger and added 1/2 tsp of Pumpkin Pie Spice. BEAUTIFUL BREAD and super delicious! (Adding the honey butter is HEAVENLY)

This was an easy bread to make. It came out very good, making one large loaf. I, too, made this buy hand, not using my bread machine. I used mashed sweet potatoes that I had on hand in place of the pumpkin puree'. 2/3 cup of water is pretty much 5/8 c. of water to me. With making bread by hand, it is not so critical on the measurements. It took slightly more then 3 cups of flour, and I used unbleached, all-purpose flour. Then I baked the bread for 25 mins. at 350 degrees, using a glass loaf pan. (Times vary depending on the pan's material).

I made this bread yesterday and it came out wonderfully. I used fresh pumpkin puree which is sweeter than canned. I did not use a bread machine; I had no problem with it rising at all. I let it rise in the bowl for 1 hour, punched it down and put it in a bread pan, where I let it rise for another hour. It smelled yummy, is so feather light and moist! The taste is wonderful, just a hint of the pumpkin and spices, but not overwhelming. I will absolutely make this again and again.