Return to Content

Pumpkin Bread

Pumpkin Bread
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Makes 2 loaves

For a subtle difference substitute Hubbard, acorn, or butternut squash.

Ingredients:

  • 2 packages dry yeast
  • 1/4 cup warm water
  • 1 cup pumpkin, canned, or cooked and mashed
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/2 cups milk
  • 1 tablespoon butter
  • 3 to 4 cups flour

Instructions:

Dissolve yeast in warm water. Add pumpkin, sugar, and salt. Scald milk, add butter, and stir until melted. When cool, blend with pumpkin mixture. Add flour, 1 cup at a time, to form a stiff dough. Turn out onto floured board and knead until smooth. Place in buttered bowl, turn to grease top, cover, and let rise until doubled. Punch down, knead, divide in half, and place in 2 greased 8-inch loaf pans. Cover and let rise until doubled. Bake in preheated 350 degree oven for 40 to 45 minutes.
Updated Friday, November 21st, 2008

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2