Growing up, I always looked forward to this tasty pumpkin bread that my mom made in the fall and winter. This is a savory bread that tastes amazing toasted and topped with butter.

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Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
1 hr 35 mins
total:
2 hrs 40 mins
Servings:
20
Yield:
2 loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.

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  • Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.

  • Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.

  • Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.

  • Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.

  • Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes.

  • Bake in the preheated oven until top and sides are brown, about 35 minutes.

Nutrition Facts

200 calories; protein 5.6g; carbohydrates 35.5g; fat 3.8g; cholesterol 19.6mg; sodium 275.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/11/2020
didn't have cardamom so I used a tbsp of five spice. but overall it was very good Read More
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