Yeasted pumpkin bread holds a special place in my heart because every autumn, my uncles would bake this traditional pumpkin bread (or pumpkin mare as we called it) in our family bakery in Bremen, Germany.
This light, fluffy yeast bread recipe features the earthy-sweet flavor of pumpkin puree baked into every bite. It tastes like falling in bread form, with subtle pumpkin sweetness and a pillowy crumb that’s perfect for sandwiches, toast, or slathering with butter. I’m excited to share this easy German pumpkin bread yeast recipe with you because once you taste it, you’ll understand why this north-German tradition has prevailed.
Together with my German Pumkin Soup- this is my must-make-in-fall recipe.
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Pumpkin Bread vs American Pumpkin Bread: What’s the Difference?
Pumpkin bread is a true yeast pumpkin bread, whereas American pumpkin bread is more cake-like in texture. American pumpkin bread is made with baking powder (affiliate link) and baking soda, and has added flavors such as nutmeg, cinnamon, or pumpkin spice.
It’s more of a dessert, while German pumpkin bread is an authentic yeast bread with a light, airy crumb and soft texture similar to sandwich bread or dinner rolls. Because it’s not overly sweet, you can use it for savory sandwiches just as easily as a sweet breakfast treat with butter and jam.
Pumpkin bread is the general German word for “pumpkin yeast bread,” but Pumpkinstute is a specific North German term that means the same thing. These breads have their peak season from August to October, when fresh harvest pumpkins make both pumpkin soup and yeast pumpkin bread seasonal highlights in German kitchens.
What you’ll need for my Pumpkin Bread with Yeast Recipe
For the detailed instructions and exact measurements, please jump to the printable recipe card
This yeast bread is made from simple pantry ingredients such as flour, instant yeast, milk, sugar, salt, and a little butter. I used German bread flour type 550, which is similar to US all-purpose flour and UK bread flour. You can also replace it with spelt flour for a nuttier flavor.
The biggest question is whether you should go with canned pumpkin puree or homemade. Homemade always wins in my opinion, hands down, but store-bought is a practical alternative. I used Hokkaido pumpkin (aka Red Kuri squash), but you can use any cooking pumpkin like Musquée de Provence, sugar pumpkins, or pie pumpkins. Just stay away from large carving pumpkins, which are watery and flavorless.
How to make a pumpkin loaf with yeast
Activate the yeast by mixing the sugar with lukewarm milk, then stirring in the instant yeast. Wait 10 minutes until bubbles form on the surface, which means your yeast is ready.
Add the salt and flour to a large mixing bowl. Knead in the milk-yeast mixture, soft butter, and pumpkin puree for 5 minutes until smooth and elastic. Cover and let rest for 20 minutes.
Shape and bake by greasing a 9×5-inch loaf pan with butter. Place the dough in the pan, cover with a kitchen towel, and let rise for 50-60 minutes. Preheat your oven to 350°F (180°C) and place a small bowl of water on the bottom rack.
Bake for 45-50 minutes until golden brown. Cool completely on a wire rack before slicing.
Pro Tips: How to Make Your Yeast Dough Rise Every Time
Baking with yeast isn’t rocket science, but getting a perfect rise does require attention to a few key details. Follow these pro tips to ensure fluffy, beautiful bread every single time:
- Get the water temperature right. Yeast loves warmth and sugar! Aim for lukewarm water between 86-95°F (30-35°C) – it should feel like a warm bath on your wrist. Too hot (above 113°F/45°C) and you’ll kill the yeast. Too cold and it won’t activate.
- Check your yeast’s expiration date. Expired yeast is the #1 reason dough fails to rise. Always check the date, and when in doubt, proof your yeast first – it should get foamy within 10 minutes.
- Create the perfect rising spot. Yeast dough loves to rise at around 95°F (35°C), but anything over 104°F (40°C) is too hot. If your kitchen is chilly, try this trick: preheat your oven to the lowest setting, turn it off, then place your covered bowl inside. Cover the dough with a damp kitchen towel to keep it from drying out.
- Knead for light, airy buns. Don’t skip the kneading! A good 10-minute knead develops the gluten that makes your buns soft and fluffy. Your dough should feel smooth, elastic, and just slightly sticky when it’s ready.
Recipe Variations: Sweet or Savory Pumpkin Loaf
Whether you prefer your pumpkin bread sweet or savory is totally up to personal preference. For me, ¼ cup of sugar is perfect because I love eating this bread spread thickly with butter and jam. But if you’re more of a savory person, reduce the sugar to just 1 tablespoon. You’ll still need at least this small amount of sugar in the dough to help activate the yeast and ensure a good rise.
Delicious Ways to Serve Yeasted Pumpkin Bread
I always make two loaves – one sweet and one savory – so I have options throughout the day. For breakfast, I love it toasted with butter and jam, or slathered with butter and honey, like my children prefer. I’ve also turned it into French toast with great success, and it’s absolutely delicious that way.
For lunch and dinner, this bread works beautifully as sandwich bread with ham and cheese, or spread with herbed cream cheese for a lighter option. It’s also perfect for dunking into fall soups like my Cheese and Leek Soup or German Pea Soup, soaking up every last bit of broth.
Storage Tips: Keep It Fresh or Freeze for Later
This bread will stay fresh for up to three days after baking. It might become slightly dry, but you can easily refresh slices in the toaster just like sandwich bread. This bread also freezes beautifully – freeze it whole or in individual slices for up to three months. To use, defrost at room temperature and warm it in the oven or toaster if desired.
More Yeast Bread Recipes
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Recipe
Easy Yeasted Pumpkin Bread
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This authentic German pumpkin bread is a light, fluffy yeast bread made with pumpkin puree. Unlike dense American pumpkin bread, this tender loaf has a soft, pillowy texture perfect for sandwiches or toast. With subtle sweetness and earthy pumpkin flavor, it’s a versatile bread for sweet or savory uses.
Ingredients
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Instructions
To make homemade pumpkin puree
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Roasting method (best flavor): Cut your pumpkin in half, scoop out the seeds, and place cut-side down on a baking sheet. Roast at 350°F (175°C) for 45-60 minutes until tender. Scoop out the flesh and puree until smooth.
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Boiling method (faster): Peel and cube your pumpkin. Boil in salted water for 15-20 minutes until fork-tender, then drain well and puree.
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Whichever method you choose, drain excess liquid in a cheesecloth-lined sieve for 15-20 minutes if the puree seems watery.
To make the yeast dough
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Activate the yeast by mixing the sugar with the lukewarm milk, then stirring in the instant yeast. Wait for 10 minutes until bubbles form on the surface. This means your yeast is activated and ready to use. If bubbles don’t appear, the milk may have been too hot or your yeast has expired. Discard and start again with fresh ingredients.
¾ cups milk, ¼ cups sugar, 2 teaspoons instant yeast
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Make the dough by adding the salt and flour to a large mixing bowl. Using a hand mixer or stand mixer fitted with a dough hook, knead in the milk-yeast mixture, soft butter, and pumpkin puree for 5 minutes until you have a smooth, elastic dough. Cover the bowl and let the dough rest for 20 minutes.
3 â…— cups all-purpose flour, 1 teaspoon salt, 1 tablespoon butter, 11 oz pumpkin puree
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Shape and proof the bread by greasing a 9×5-inch loaf pan with butter. Place the dough into the prepared pan and cover loosely with a clean kitchen towel. Let it rise for another 50-60 minutes until it has nearly doubled in size and rises about 1 inch above the rim of the pan.
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Bake the bread by preheating your oven to 350°F (180°C). Place a small oven-safe bowl of water on the bottom rack of the oven to create steam. Bake the bread for 45-50 minutes until golden brown. To check if it’s done, insert a skewer into the center. When it comes out clean, your bread is ready. Remove from the pan and let it cool completely on a wire rack before slicing.
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Serve and store: The bread tastes best fresh, but leftover slices are perfect for toasting the next morning. Enjoy it with butter and jam for a sweet breakfast, or make a savory sandwich with cheese and ham.
Notes
Storage Tips: Keep It Fresh or Freeze for Later
This bread will stay fresh for up to three days after baking. It might become slightly dry, but you can easily refresh slices in the toaster just like sandwich bread. This bread also freezes beautifully—freeze it whole or in individual slices for up to three months. To use, defrost at room temperature and warm it in the oven or toaster if desired.
Nutrition
Calories: 139kcalCarbohydrates: 27GProtein: 4GFat: 2GSaturated Fat: 1GPolyunsaturated Fat: 0.2GMonounsaturated Fat: 0.4GTrans Fat: 0.03GCholesterol: 3mgSodium: 160mgPotassium: 101mgFiber: 2GSugar: 4GVitamin A: 2959IUVitamin C: 1mgCalcium: 24mgIron: 2mg
