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Pumpkin Zest Bread

This bread features a tender, moist crumb infused with the earthy flavor of pumpkin and accented by lively citrus zest. The dough is mixed and kneaded until soft and elastic, then baked until golden and fragrant, resulting in a visually appealing loaf with a slightly dense but airy texture. It showcases a rustic appearance with a warm, inviting color and a cracked, golden crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 1 cup pumpkin puree unsweetened
  • 4 cups all-purpose flour
  • 1 packet active dry yeast about 2 1/4 teaspoons
  • 1 cup warm water around 110°F/45°C
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter melted
  • 2 teaspoons salt
  • 1 tablespoon orange zest from about 1 orange

Equipment

  • Mixing bowls
  • Loaf pan
  • Wooden spoon or dough scraper
  • Kitchen towel or plastic wrap
  • Oven

Method
 

  1. In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit until foamy, about 5 minutes, to activate the yeast.
  2. In a large mixing bowl, whisk together the flour and salt to evenly distribute.
  3. Add the pumpkin puree, melted butter, activated yeast mixture, and orange zest to the dry ingredients.
  4. Mix everything together with a wooden spoon or dough scraper until a shaggy dough forms.
  5. Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth, elastic, and slightly tacky.
  6. Shape the dough into a ball and place it in a greased bowl. Cover it with a kitchen towel or plastic wrap and let rise in a warm spot until doubled in size, approximately 1 to 1.5 hours.
  7. Once doubled, punch down the dough gently to release excess gas, then transfer it onto a floured surface and shape it into a loaf.
  8. Place the shaped dough into a greased loaf pan. Cover again and let it rise for another 30-45 minutes until puffed and nearly doubled.
  9. Preheat your oven to 350°F (175°C).
  10. Bake the bread for about 40 minutes, until the crust is golden brown and the loaf sounds hollow when tapped.
  11. Remove the bread from the oven, transfer to a wire rack, and let cool for at least 15 minutes before slicing to allow the crumb to set.
  12. Slice and enjoy this warm, moist pumpkin citrus bread with butter or your favorite spread.