King Arthur Flour's Classic Thanksgiving Recipe: Pumpkin Yeast Bread
Nov 16, 2017 01:28PM ● By Erin Frisch
Enjoy King Arthur Flour's perfect Thanksgiving addition to any table, Pumpkin Yeast Bread! This bread is perfect as a side dish on the Thanksgiving table or even after the meal for those late night turkey sandwich happenings.
Ingredients
- 2 tablespoons instant or active dry yeast
- 1/2 cup lukewarm milk
- 2 large eggs
- 1 1/2 cups puréed pumpkin, either fresh or canned
- 2 tablespoons vegetable oil
- 6 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup brown sugar
- 2 1/2 teaspoons salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
Instructions
10/15/14: As a result of reader feedback, this recipe has been
amended as follows: 1/2 cup water has been omitted; the milk has been reduced
from 2/3 cup to 1/2 cup; and the salt has been increased from 2 teaspoons to 2 1/2
teaspoons. In addition, the loaf pan size has been downsized to 9" x
5" (from 10" x 5"); and the oven temperature reduced from 375°F
to 350°F.
Place all of the ingredients into a large bowl, and mix and knead — by hand, using a mixer, or in a bread machine set on the dough cycle — to make a smooth, soft dough.
Put the dough into a lightly greased bowl. Cover and let it rise until doubled, about 60 to 75 minutes.
Gently deflate the dough, and turn it out onto a lightly oiled work surface. Divide it in half.
Shape each half into a loaf, and place in lightly greased 9" x 5" loaf pans. Alternatively, shape half into a loaf, and the other into 12 to 16 rolls, which can be placed into two 8" round pans, or into a 9" x 13" pan. Or, simply shape all of the dough into 24 to 32 rolls.
Cover the pan(s) and let the loaves/rolls rise until almost doubled, about 45 minutes. Toward the end of the rising time, preheat the oven to 350°F.
Bake the bread for 30 to 35 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F. Bake the rolls for about 20 minutes, until golden brown.
Remove the bread from the oven, and turn it out onto a rack to cool. Store completely cool bread or rolls well-wrapped, at room temperature, for several days; freeze for longer storage.
Yield: 2 loaves; or 1 loaf and 12 to 16 rolls; or 24 to 32 rolls.
If you are having trouble with this recipe King Arthur has a bakers hot line you can contact to speak with a professional baker to help you make it perfect. You can call 855-371-2253 or check out there website.
To see more of this recipe click here.
Place all of the ingredients into a large bowl, and mix and knead — by hand, using a mixer, or in a bread machine set on the dough cycle — to make a smooth, soft dough.
Put the dough into a lightly greased bowl. Cover and let it rise until doubled, about 60 to 75 minutes.
Gently deflate the dough, and turn it out onto a lightly oiled work surface. Divide it in half.
Shape each half into a loaf, and place in lightly greased 9" x 5" loaf pans. Alternatively, shape half into a loaf, and the other into 12 to 16 rolls, which can be placed into two 8" round pans, or into a 9" x 13" pan. Or, simply shape all of the dough into 24 to 32 rolls.
Cover the pan(s) and let the loaves/rolls rise until almost doubled, about 45 minutes. Toward the end of the rising time, preheat the oven to 350°F.
Bake the bread for 30 to 35 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F. Bake the rolls for about 20 minutes, until golden brown.
Remove the bread from the oven, and turn it out onto a rack to cool. Store completely cool bread or rolls well-wrapped, at room temperature, for several days; freeze for longer storage.
Yield: 2 loaves; or 1 loaf and 12 to 16 rolls; or 24 to 32 rolls.
If you are having trouble with this recipe King Arthur has a bakers hot line you can contact to speak with a professional baker to help you make it perfect. You can call 855-371-2253 or check out there website.
To see more of this recipe click here.
This recipe was provided to us by King Arthur Flour.
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