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One Bowl Pumpkin Yeast Bread Braided

This braided pumpkin yeast bread shaped in a loaf pan is not only delicious but pretty too! Light and fluffy made with active dry yeast and buttermilk this is our new Fall dessert we’ve enjoyed for breakfast often. Not as sweet as our Cinnamon Braided Bread Wreath we have impressed guests at parties with this one.

Pumpkin Yeast Bread 

This yeast pumpkin bread recipe is easier than baking bread from scratch. NO need to combine it with warm milk and wait until it bubbles up, with this one you just combine with the other dry ingredients. Fluffier and less sweet than our moist pumpkin bread but with a subtle flavor you’ll love. (post may contain affiliate links present)

Buttermilk Pumpkin Bread

If you have never made Challah Braided Bread we will show you how. It is easier than with hair as you only need 2 strands so you are really twisting it but could use 3 for a more complex look as well. Folded in a loaf pan you won’t see the texture as much as if you set it on a baking sheet, either one works.

With canned or homemade pumpkin puree in the batter and the filling in the center too you won’t get a bite without that Thanksgiving flavor you love. We do have a lot of Homemade Bread Recipes with Yeast but this is the easiest. Almost always you have to wait until you get it activated, not in this case.

Pumpkin Bread with Yeast

Braided Bread

Instead this time it doesn’t seem to matter. We made it both ways and since there didn’t seem to have an adverse effect to just mix it with the other ingredients we are always going for the easy route. 😉 Like our Pumpkin Babka Bread there is in fact a filling in the center of this one too as you can see.

  • Brown sugar
  • Cinnamon
  • 1/2 tsp nutmeg
  • Pumpkin puree
  • 3/4 c buttermilk
  • 1 tbsp active dry yeast
  • 2.5 c self rising flour
  • Butter softened

Not really a lot of ingredients at the end of the day for something that is made from scratch. Of course our Pumpkin Bread with Spice Cake Mix has a lot less but a totally different texture for sure.

This isn’t quite as dense with a lighter flavor overall. More like our Pumpkin Sourdough Bread in a sense with pockets of air vs. more of a sweet bread of sorts. You could add finely crushed nuts in the middle if you wanted to too.

Pumpkin Swirl Bread

Pumpkin Bread with Self Rising Flour

All-purpose flour is made from wheat that has been milled to a moderate fineness. It is a versatile base that contains no added leavening agents. Self-rising flour is specialized by including leavening agents, typically baking powder, and salt already mixed into it.

It is often used to simplify recipes and create baked goods that rise without additional leaveners. If all you have is the other you can make it from scratch like this instead to make this quick bread.

It is VITAL that you use the correct one or it will not turn out correctly. What to make with self rising flour are many when it comes to the baking world. It just makes things easier since what you need it to rise is already included into the mixture and sifted together.

Biscuits with self rising flour are great too since you can quickly throw what you need together without a lot of extra measuring. NO dough hook necessary, NO time rising covered in plastic wrap, NO kneading on a work surface, just combine in a large bowl to roll up and braid.

Pumpkin Bread with Self Rising Flour

Pumpkin Bread with Yeast

Preheat oven to 350 F. In a medium sized bowl mix dry ingredients together: flour, yeast, brown sugar, cinnamon, and nutmeg.

  • Add buttermilk and pumpkin puree and mix everything using a spatula until you form a small ball dough. If the dough is to sticky its ok to add a bit more flour. Leave in in warm place, in your bowl, covered with a towel for 45 minutes or until it has doubled in size.
  • When the dough doubled its size, sprinkle a board light with flour and pour our your dough. Using a rolling pin form a flat rectangle.
  • In a separate bowl prepare the filling: combine softened butter, pumpkin puree, sugar, cinnamon, and nutmeg, mix until fully blended. Spread this mixture onto the rolled out dough. Grab one side and roll the dough into a log.

With a sharp knife slice the log of dough in half lengthwise (with the top end still attached and braid/twist it like on picture.) Coil the rope like a snake, then other side of rope in opposite direction.

Pumpkin Swirl Bread

Line loaf pan with parchment paper for easier cleanup and to lift it out easier. Place it into loaf pan folding one side next to the other so it fits and bake for 35-40 minutes until toothpick comes out mostly clean with moist crumbs attached. A great pumpkin breakfast recipe.

Pull out, on to a cooling rack for 10 minutes and then lift out of pan on to cooling rack to cool completely. Like our Pumpkin Banana Bread it is best to wait for it to come to room temperature before slicing if you want clean cuts that don’t break apart. Now jump to recipe and get started on this easy pumpkin recipe for dessert or breakfast.

Braided Bread
Buttermilk Pumpkin Bread

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the typical mom
Pumpkin Yeast Bread 
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5 from 1 vote

Pumpkin Yeast Bread 

Braided pumpkin yeast bread with buttermilk and cinnamon is delicious! A fluffy loaf of Fall flavors with a swirl of brown sugar for dessert.
Course Breakfast, Dessert, Side Dish
Cuisine American
Keyword braided, bread, buttermilk, pumpkin, swirl, yeast
Prep Time 45 minutes
Cook Time 40 minutes
Servings 12
Calories 185kcal
Author The Typical Mom

Equipment

Ingredients

Braided Bread Dough

Filling

Instructions

  • Preheat oven to 350 F. In a medium sized bowl mix dry ingredients together: flour, yeast, brown sugar, cinnamon, and nutmeg.
  • Add buttermilk and pumpkin puree and mix everything using a spatula until you form a small ball dough. If the dough is to sticky its ok to add a bit more flour. Leave in in warm place, in your bowl, covered with a towel for 45 minutes or until it has doubled in size.
  • When the dough doubled its size, sprinkle a board light with flour and pour our your dough. Using a rolling pin form a flat rectangle.
  • In a separate bowl prepare the filling: combine softened butter, pumpkin puree, sugar, cinnamon, and nutmeg,  mix until fully blended. Spread this mixture onto the rolled out dough. Grab one side and roll the dough into a log.
  • With a sharp knife slice the log of dough in half lengthwise (with the top end still attached and braid/twist it like on picture. Coil the rope like a snake, then other side of rope in opposite direction.
  • Line loaf pan with parchment paper for easier cleanup and to lift it out easier. Place it into loaf pan folding one side next to the other so it fits. Ideally to make as fluffy as possible allow for a 2nd rise for 30 minutes but optional.
  • Bake for 35-40 minutes until toothpick comes out mostly clean with moist crumbs attached.
  • Pull out, on to a cooling rack for 10 minutes and then lift out of pan on to cooling rack.
  • ** This is more like a subtle pumpkin flavor, to add sweetness serve slices with honey butter or a drizzle of honey

Video

Nutrition Facts
Pumpkin Yeast Bread 
Amount Per Serving (1 oz)
Calories 185 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 22mg7%
Sodium 77mg3%
Potassium 68mg2%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 664IU13%
Vitamin C 0.3mg0%
Calcium 29mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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