Pumpkin Bread or Rolls

I love leftover turkey sandwiches. Spread with a good mayonnaise and my leftover whole berry cranberry sauce— it is my favorite sandwich of all time! I usually enjoy it on leftover rolls or a loaf of homemade white bread, I was looking for something different to try a couple of years ago.

These loaves bake up beautifully and they are so tasty. The pumpkin and spices come through subtly on their own, but when paired with leftover turkey, my whole berry cranberry sauce and some mayonnaise– wow, so good!!

The recipe suggests making half the batch into a loaf and the other half into rolls and that is what I do. Perfect for those fall sandwiches, but also wonderful served warm in the holiday bread basket!

Pumpkin Yeast Bread or Rolls

Prep: 25 minsCook: 35 minsRise Time: 2 hrsTotal: 3 hrs Servings: 24 A delicious addition to a Thanksgiving or Fall breadbasket!

Equipment

• Stand mixer
• 8 ½ x 4 ½-inch loaf pan

Ingredients 

• ½ cup warm water
• 2 tablespoons active dry yeast
• ⅔ cup warm milk
• 2 extra-large eggs, at room temperature and beaten
• 1 ½ cups pumpkin purée, homemade or canned
• 2 tablespoons unsalted butter, softened
• 6 ½ cups unbleached all-purpose flour
• ½ cup light brown sugar
• 1 tablespoon kosher salt
• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom
• Additional unsalted butter, melted for brushing top of loaves after baking

Instructions 

1. In the bowl of a stand mixer fitted with a dough hook, stir the yeast into water to soften. Add the milk, eggs, pumpkin, butter, sugar, salt, spices and 4 cups of flour to the yeast mixture. Knead on on low until everything is combined.
2. Gradually add the remaining flour, a little at a time, until you have a dough stiff enough to knead. Increase speed to medium and knead until you have a smooth elastic dough, about 5-7 minutes.
3. Put dough into a lightly oil bowl sprayed with non-stick spray. Cover with a sheet of plastic wrap and let rise until doubled, about 1 hour.
4. Turn dough onto a lightly floured work surface. divide dough in half. Shape into and place in well-greased 8 ½ x 4 ½-inch pans or, shape half into a loaf, and other into 12 large dinner rolls. Cover with a towel and let rise until almost doubled, about 1 hour or until the bread has risen 1-inch over the rim of the baking pan.
5. Bake in a preheated 375ºF. Loaves bake about 30-35 minutes, rolls about 20-25 minutes.
6. Immediately remove bread or rolls from pans and cool on a wire rack. For an extra touch brush the top of the loaves with melted butter. Enjoy!

Nutrition

Calories: 165kcal, Carbohydrates: 32g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.5g, Trans Fat: 0.04g, Cholesterol: 17mg, Sodium: 302mg, Potassium: 94mg, Fiber: 1g, Sugar: 5g, Vitamin A: 2444IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.