Confetti Yeasted Pumpkin Bread Recipes

PUMPKIN YEAST BREAD LOAVES

Pumpkin Yeast Bread Loaves image

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.

Provided by sarahe66

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 2h40m

Yield 20

Number Of Ingredients 12

Ingredients

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

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.
Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.
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.
Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
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.
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.
Bake in the preheated oven until top and sides are brown, about 35 minutes.

Nutrition Facts : Calories 200.3 calories, Carbohydrate 35.5 g, Cholesterol 19.6 mg, Fat 3.8 g, Fiber 1.7 g, Protein 5.6 g, SaturatedFat 1 g, Sodium 275.4 mg, Sugar 3.6 g

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