Pumpkin Yeast Bread

From: free-free

On Feb 26, 2009

I made it by hand too great results...I was thrilled (I get thrilled when I make a yummy loaf of bread...it is like a little present I used a bit of wheat flour, added some gluten and flavored my pumpkin with a bit of cinnamon, nutmeg, chili and white pepper (in addition to the stated spices mixed with the dry) -let the pulp get room temp and mixed it w/ melted soy margarine... after the first rise (in oiled bowl w/ a hot towel wrap) I free-formed the dough on a cookie sheet into a dome shape, brushed it with honey and ground oats and covered with oiled plastic wrap for about an hour)...baked about 30 min. at 350... came out perfect! A lovely orange kissed color, subtle sweetish and bit of spice flavor...great with any meal anytime ...LOVE IT!!! _thanks.

From: terri lacy

On Nov 23, 2008

this was very good!!rose so hig it almost touched the glass on my breadmaker!will make again, soon. thanks for the recipe.

From: Color Guard Mom

On Aug 21, 2007

Quite a unique yeast bread. I only got to taste a bit of it while it was warm. The bread was definitely moist, not too dense and has a beautiful appearance. I will try it again, with a little more pumpkin and using the pumpkin pie spice - plus a little more sugar too, I think. One mistake I did make was to add a little too much flour, but the bread handled it well - it was still light and airy. Thanks for posting such a unique yeast bread!

From: dukeswalker

On Oct 25, 2005

This was a pretty good bread. It was incredibly tender with a very light crumb. I used 1.5 teaspoons of pumpkin pie spice (as I had run out of nutmeg the AM) and I think I would have liked more as it was barely detectable. I would also sub honey for the brown sugar as this would provide even more flavor - and even some whole wheat flour for again for taste/texture. But overall - a pretty "good" recipe!