Rating: 4.25 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A wonderful hearty pumpkin bread made in the machine. I make it every Thanksgiving. It's not like your usual pumpkin breads (sweet breads) made for dessert, it's more a serve-with-the-meal kind of bread.

Recipe Summary test

prep:
20 mins
cook:
1 hr 30 mins
additional:
1 hr
total:
2 hrs 50 mins
Servings:
8
Yield:
1 1.5-pound loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, yeast, sugar, pumpkin pie spice, salt, butter, pumpkin puree, water, and brandy in the bread machine in the order recommended by the manufacturer.

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  • Select the Sweet or Basic/White cycle using the Light crust setting and start the machine. (To make the bread without a bread machine, see Editor's Note.)

  • When the bread is done baking, remove it from the pan and allow to cool on a wire rack.

Cook's Note:

You may use vanilla extract instead of brandy and margarine instead of butter, if you prefer.

Editor's Note:

To make this recipe in a stand mixer, combine all of the ingredients except the softened butter in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the softened butter and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour.

Grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the dough into the loaf pan, seam-side down, cover it with a floured kitchen towel, and allow it to rise again until doubled, about 30 minutes. Bake the bread in a preheated 400 degree oven (200 degrees C) until golden brown, 25 to 30 minutes. Remove the bread from the pan and cool on a wire rack.

Nutrition Facts

250 calories; protein 7g; carbohydrates 45.8g; fat 3.9g; cholesterol 7.6mg; sodium 386.9mg. Full Nutrition
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Reviews (7)

8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/20/2012
Nice texture and taste. The pumpkin flavor was very subtle and I felt it could have used more pumpkin pie spice. The bread is just slightly sweet and would be perfect to serve with Thanksgiving dinner. Read More
(3)
Rating: 5 stars
09/02/2013
Followed the recipe but used 2 Tsp whiskey and allspice instead of pumpkin pie spice. Don't expect a sweet dessert. Using the machine setting in the recipe the bread came out VERY nicely cut easily and held its shape. The bread is not dense and not fluffy but still light. The taste is a low-key pumpkin more spiced pumpkin instead of all sugary. I am going to try a cina-butter on it for when I want it a little sweeter! Read More
(2)
Rating: 3 stars
09/23/2014
It's a solid bread recipe but no flavor. Not only no pumpkin or brandy flavor but really no flavor to set it apart from white bread. Read More
(2)
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Rating: 4 stars
11/15/2016
I really liked it. Glad I read a few of the others reviews first as I added twice as much pumpkin spice and I was quite pleased. Read More
(1)
Rating: 4 stars
01/14/2014
People who pitch a fit about reviews made on an altered recipe do not read further. whiskey. I also don't keep pumpkin pie spice so used my usual spices for pumpkin pie: cinnamon ginger cloves nutmeg. Per 1/2 cup of pumpkin it's 1/2 teaspoon of cinnamon and 1/4 teaspoon of the remaining three. I like this recipe. Good toasted for breakfast. Try it with something along the lines of cinnamon-honey butter. It's also good if you want to toss in dried fruit (cranberries dates or raisins) and chopped toasted pecans (or whatever nut you prefer). I'm definitely keeping the recipe. It worked very well on the white bread setting. I admit to being somewhat confused about why the directions give the option of either the basic or the sweet bread setting. This is not a sweet bread recipe. na ja. Read More
(1)
Rating: 5 stars
01/30/2018
I just made this and it's really awesome although my bread looks well homemade I left 1/2 cup of flour sitting on my counter but who cares I'm not showing it around this one is solely for me to eat to enjoy. I made some changes to this recipe so I can eat it without concern for diabetes. Let's Beginn; First to the Butternut Squash getting it ready for the dough is not for the faint of heart. A carpenter with an electric saw would have been great. I had the biggest Squash to work with a monster. A friend did the shopping for me that's how I became the proud owner of an eight pound butternut squash yikes! I read all the recommendations on how to cut/prepare butternut squash and not losing my fingers. These are some of the recommendation; -Cut into three pieces -cut lengthwise - bake for an hour - cook in microwave -cut a hole or -and something with paper towels They all sounded daunting and even dangerous to me goodness probably they work well with small Butternut Squash but mine was from a different universe. I couldn't decide so I decided to try the first suggestion; cut length wise. Mercy Thelma-Louise! I couldn't see this eight inch long eight pounder cut lengthwise. I don't have a knife that long and am just too old to play with knives and oversized squash. Just considering that adventure made me shudder. On to the next recommendation: cut into three pieces then cook in microwave turning the squash every three minutes. fo Read More
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Rating: 5 stars
11/18/2017
I enjoyed the bread and there was just enough hint of pumpkin to satisfy me. Was great spreading butter on bread and leftover puree. I cooked mine on basic medium and did like the crust although next time I will dry on light side. I would make this again. Read More