Pumpkin Yeast Bread

5 from 1 vote

Braided pumpkin yeast bread with buttermilk and cinnamon is delicious! A fluffy loaf of Fall flavors with a swirl of brown sugar for dessert.

Prep Time45

Cook Time40

Course: Breakfast, Dessert, Side Dish

Cuisine: American

Keyword: braided, bread, buttermilk, pumpkin, swirl, yeast

Servings:

Author: Justine

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