YEASTED PUMPKIN BREAD . sprouted kitchen

"Our first objective has been to peel off the fluff and commercial layers that complicate entertaining. Next we have tried to put the social reasons for inviting friends into our homes - the relationships, traditions, community and conversations- in the foreground and let the superficial details like fancy recipes and table decorations recede into the background...this book represents an effort to take the same communal neighborhood approach by welcoming you into the homes of our Kinfolk team, along with a diverse group of friends, family, contributing writers, artists and other makers." - Nathan Williams, Kinfolk

I think this book is special because it is not your modern day cookbook. The pages do not go between recipe and food photo with an expected rhythm. There are people and stories and a number of super simple or clearly personal recipes, but I like it because it is different. Hugh and I are flattered to be included. We contributed a pancake, as well as a scrambled leek & egg recipe to the book. While they are not mind-blowing by way of ingredients or preparation, they are foods that go through our kitchen routinely, not recipes written for the sake of writing recipes. The breakfast we make together often, and that is where the book hits the mark on its thesis. You'd have to read the entire introduction to put all the pieces together, but it was refreshing to see such a collection of personal, everyday food in a cookbook. Think 50/50 coffee table book to cookbook for a realistic expectation. Kinfolk catches a lot of flack for the curated niche they snuggle into, but the book is different and inspired and gorgeous. I'm not just saying that because there is a full page picture of my babe of a husband.

I made this recipe even though it wasn't paired with a photo, so that's big. Love me a visual. The only swap I made was a bit of spelt flour for some of the bread flour. The recipe in the book is printed with a maple pecan glaze option. I am going to include it here for more a monkey bread/sweet roll-esque deal, which totally has it's time and place. The bread has a decent amount of sugar in it, so I will scale that back to maybe 1/2 or 2/3 a cup if I do the glaze. I will make it for the next loaf, wouldn't mind the extra moisture here. We wanted a sweet bread, but the sort to lightly toast in the morning, so we forfeited the glaze this loaf.

YEASTED PUMPKIN BREAD . sprouted kitchen


Recipe from The Kinfolk Table: Recipes for Small Gatherings

I used a natural cane sugar as called for, but next time I will swap in some dark muscavado to lend a little of that caramely goodness that pairs well with pumpkin. The one cup of sugar that gets layered in the bread makes it on the sweeter side, scale back if you prefer it less so. Note this is not a slicing bread, it breaks in chunks for a free form breakfast treat. 

  • 4 Tbsp. unsalted butter
  • 1/2 cup milk
  • 2 1/2 tsp. active dry yeast
  • 1 1/4 cups natural cane sugar, divided
  • 3/4 cup pumpkin puree
  • 1 tsp. sea salt
  • 1 1/3 cup unbleached bread flour or all purpose
  • 1 cup spelt flour
  • 1 Tbsp. olive oil
  • 2 tsp. cinnamon
  • 1/2 tsp. fresh grated nutmeg

YEASTED PUMPKIN BREAD . sprouted kitchen

In a small saucepan over medium heat, cook 2 Tbsp. of the butter, without stirring, until brown bits form, about 3-4 minutes. Stir in the milk and get the mixture to 110' (too hot and it'll kill the yeast). Transfer the mixture to a large bowl, stir in the yeast and 1/4 cup sugar. Let it stand for 10 minutes.

Stir in the pumpkin puree, salt and 1 cup of the bread/all purpose flour. When combined, add the rest of the flour in several additions, kneading between additions. Knead the dough until it is elastic and slightly sticky, 6-8 minutes.

Brush a large bowl with olive oil, place the dough ball inside and turn it over several times until it is well greased. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm, draft free place until doubled in size, about 1 1/2 hours.

Meanwhile, combine the remaining 1 cup sugar, cinnamon, nutmeg and remaining 2 Tbsp. butter and stir well. After the dough has doubled in size, knead it for two minutes. Roll it out into a 12x9 inch rectangle. Sprinkle the sugar mixture on top, gently pressing it into the dough. Slice the dough lengthwise into six strips, and stack them on top of the other. Cut the strips into 6 squares and stack them into a 9x5 inch loaf pan. Cover with a clean dishtowel and allow it to rise for 30 minutes to an hour, until it doubles in size again.

Preheat the oven to 350'. Line a loaf pan with parchment for an easy exit. Bake the loaf on the middle rack for 30 minutes until edges are golden. Set the pan on a rack to cool.

Optional glaze:

  • 3/4 cup confectioners sugar
  • 2 1/2 Tbsp. real maple syrup
  • 1 Tbsp. unsalted butter, melted
  • 1-2 Tbsp. milk
  • 3/4 cup roasted and salted pecans, chopped

In a medium bowl, whisk together the confectioners sugar, syrup, butter and 1 Tbsp. of the milk. Whisk in more milk for a thinner consistency if desired. Drizzle the glaze over the bread and sprinke with pecans. Serve warm.

YEASTED PUMPKIN BREAD . sprouted kitchen

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Reader Comments (53)

I love pull-apart breads of any and all varieties! Love the dark pictures too!

I love the texture that is created with pull apart bread - it photographs beautifully! Can't wait to read the Kinfolk cookbook - so excited!

making this for sunday morning breakfast, it will be perfect! thanks for the recipe and beautiful photographs

November 1, 2013 | Unregistered CommenterMJ

Wow oh wow. I love how you semi-braided this. It just makes it so special looking in the pan. Kudos for making a recipe without a picture! I almost never do that. That's the nice thing about the internet -- there's almost universally a photo to go along with a recipe. The recipes in books without pictures are often neglected, poor things. Lovely, lovely photos. Lovely, lovely recipe.

November 1, 2013 | Unregistered CommenterLeah

Agh, I love a visual too. I will typically pick a recipe with a photo over one without… perhaps I'll work on that. This bread is such a neat idea, I love it! And I definitely like the sound of it with some muscavado.

November 1, 2013 | Unregistered CommenterNatasha

I adore pumpkin bread, so sweet.

November 1, 2013 | Unregistered Commenterthecitygourmand

So beautiful, Sara. I have this cookbook on my wish list! Fingers crossed for Christmas. ;)

November 1, 2013 | Unregistered Commentersarah usual! Thank you for this wonderful fall recipe

November 1, 2013 | Unregistered Commentermeg

Gorgeous pictures! I can't wait to try my hands on it. I love your take on simple recipes! Just bought the kinfolk table book, it is very inspiring to see real people cooking real food , totally loved your picture and contribution to it!

November 2, 2013 | Unregistered CommenterMedha

That cup of coffee is very lucky.

November 2, 2013 | Unregistered CommenterCoco in the Kitchen

there have been so many pumpkin recipes around lately - but this is so original. i always love making your recipes, and i can already tell this will be a favourite! i'm curious about kinfolk now as well! delicious.

November 3, 2013 | Unregistered CommenterJessica (bakecetera)

I made this today. I could almost smell it through the computer when I read your beautiful post. However, being gluten free I decided to try it with 1 1/3 c. Cup 4 Cup, and 1 c. of brown rice flour. I also replaced the sugar in the spread part with erythritol instead of sugar. Other than that, I made it as listed. It turned out VERY nicely. I then added the glaze using real powdered sugar which pumped it up even more. Great recipe and I'm excited that I have finally converted a bread recipe using gluten free flours. Thank you.

November 3, 2013 | Unregistered CommenterJanet

I have been looking for a yeast based pumpkin bread. I'm so excited to find this recipe. And gorgeous blog and photos too!

November 3, 2013 | Unregistered CommenterDanelle

Wow this looks SO delicious! I think I have to pick up spelt flour one of these days...

November 3, 2013 | Unregistered CommenterAlexe @ Keys to the Cucina

The book sounds stunning - just my kind of thing - is now residing at the top of my Christmas Wish List.
This pumpkin bread also looks stunning - am thinking for brunch this Saturday...

November 4, 2013 | Unregistered CommenterSkye

The dough was delightful to work with and the spice level just right. That said, I found there to be way too much sugar filling, and even though I only used a half-2/3 of the mixture, I found the final loaf incredibly sweet (I skipped the glaze after seeing the filling called for an entire cup of sugar). Possibly just too sweet for my personal taste, but it made me wonder if the whole cup of sugar was a transcription error, when 1/2 cup would have still yielded a nice sweet pastry-type bread with a good caramelized crunch. Thanks for the great work you do on this site; love your cookbook! Just wanted to pipe up about the sweetness on this one.

November 4, 2013 | Unregistered CommenterDeb

I agree with Deb. it seemed like my filling kept growing and growing! I think i will scale the sugar down next time. It was fantastic though and easier than I thought! I didn't have any spelt flour so I used all AP flour. I also substituted in unsweetened vanilla almond milk. Sara, did you have trouble getting your loaf out of the pan? I oiled it and everything. I might have to line it with parchment next time because it fell apart as soon as I took it out. great recipe and one I will defiantly be making again for the holidays!!

November 4, 2013 | Unregistered CommenterRachel

First of all, congrats on appearing in the Kinfolk book - one more reason for me to have a look at this! Secondly, I think this is a stunning recipe, something I have not seen before and definitely like the sound of. Thirdly, I love the photos in this post - really beautiful and I like how there is almost an ombre effect in the post, starting with the lighter photos of the dough at the top and ending with the fairly dark photo of the plate with the pumpkin bread on it at the bottom of the post.

November 4, 2013 | Unregistered CommenterSophia

Beautiful Post , thank you. A little suggestion, could you please try to put the recipe also in grams and ml as it is a bit confusing , it would be very much appreciated. Merci xx

November 4, 2013 | Unregistered CommenterYasmine

This looks heavenly. I cannot WAIT to try it! xo

November 4, 2013 | Unregistered CommenterAnna

I just got the book and am excited to try your recipes! Somehow, I missed this one, but boy am I glad you posted it here. Must. Make. Immediately. x

November 4, 2013 | Unregistered CommenterKasey

@Deb - I used the whole cup and without the glaze, we found it plenty sweet. If I did the glaze, I would for sure half it. I'm not sure it's an error as it seems intended to be a sweet bread, not anything healthy, so I think that'd be up to us to modify ;)

November 4, 2013 | Registered CommenterSara

@Rachel - thanks for the feedback! Yes, I meant to leave a note about the parchment liner, thank you! I got it out, but parchment would have made it easier. I think the sweetener one will just need to adjust to taste, esp if doing the glaze or not.

November 4, 2013 | Registered CommenterSara

Wow, this looks incredible!:) Thanks for sharing!

November 4, 2013 | Unregistered CommenterKatie @ Produce On Parade

It's so beautiful!!! And it looks absolutely delectable as well. My goodness.

I think you hit the mark with your Kinfolk comments, too. I haven't checked the book out yet, but I look forward to doing so. xo

November 4, 2013 | Unregistered CommenterStacy

That bread looks & sounds delicious! I'm going to have to keep an eye out for the cookbook around here.

November 5, 2013 | Unregistered CommenterCatherine

I love pumpkin bread but have never made it with yeast, will have to try your recipe.
Thanks for sharing

November 5, 2013 | Unregistered Commenterchristine

Omg, wat a fantastic pumpkin bread.just irresistible..

November 5, 2013 | Unregistered CommenterJenny Stafford

I'm a big fan of pumpkin anything and this pumpkin break looks amazing and so perfect for this time of year. I swear I can almost taste it. I will definitely be enjoying this bread with a nice cup of tea one day this week.

November 5, 2013 | Unregistered CommenterAllison

Incredible! Excellent post. The pumpkin bread photo look delicious. My wife makes every kind of bread and sometimes its a hit and miss. This was a great post. Thanks

November 5, 2013 | Unregistered CommenterNorman

looks absolutely delicious!!

November 6, 2013 | Unregistered CommenterKukurazzi

This is really good! I made it using whole wheat bread flour, and I added cardamom with the other spices. I also layered chopped pecans in with the sugar mixture. It turned out like a giant pumpkin cinnamon roll. Fantastic! Thanks for a great recipe!

November 6, 2013 | Unregistered CommenterKate

Heaven...drooling all the way from Spain. Any thoughts on making it gluten free? x

November 7, 2013 | Unregistered CommenterJesse

@Jesse - check the comment thread, someone did with success. I'm sure the texture will be different but it's worth a shot!

November 7, 2013 | Registered CommenterSara

update. made this on sunday. was delicious! ended up braided it, used brown sugar per your suggestion, used all whole wheat pastry flour and chopped the pecans which I added to the sugar filling. sweet and delicious!!

November 7, 2013 | Unregistered CommenterMJ

Oh my goodness is that one damn fine looking bread. I'm going to gluten free veganise this for sure! xx

November 9, 2013 | Unregistered CommenterRebecca Jane

You are posting such a amazing information.Pumpkin bread is my favourite dish.I have always eat this bread in the breakfast.Thanks !

November 9, 2013 | Unregistered CommenterKeira Hussey

This sounds absolutely delicious! I love anything with pumpkin in it, I will definitely try out this recipe!

November 9, 2013 | Unregistered CommenterRuby

Love this recipe and definitely will try this at home for my next dinner!

November 11, 2013 | Unregistered CommenterEmma

Thanks for a great recipe, the pictures are great and I love the way the sugar is layered in the folds!

November 13, 2013 | Unregistered CommenterJenny

What time of year would you eat this bread? Can you get pumpkins all year round where you are?

November 13, 2013 | Unregistered CommenterJenny

That bread looks & sounds delicious! I'm going to have to keep an eye out for the cookbook around here.

November 19, 2013 | Unregistered Commenteryumfranchise

not sure if anyone has asked this question already, but I would love to know if you could substitute the spelt flour for AP flour or something else?


November 19, 2013 | Unregistered CommenterNetanya

This recipe is AMAZING! I have just taken my bread out of the oven and cannot stop eating it... It smells, looks and tastes wonderful. I have used only 1/2 of the sugar but full amount of spices and mixed up spelt & buckwheat flour and it worked out perfectly. Crisp on the outside, soft in the middle, with beautiful yellow pumpkin colour. Thank you for sharing the recipe, Sara!

November 20, 2013 | Unregistered CommenterPavlina

Your blog is beautiful, everything looks so wholesome and appealing. I love the rustic look of this bread.

November 21, 2013 | Unregistered CommenterTuscan olive grove girl

I made this to share with our neighbors and it was fantastic. I caught the 6 year old licking his plate :)

November 21, 2013 | Unregistered CommenterStacey

My sister made a similar recipe last year for christmas, but it did not have the pumpkin. I will have to tell her to try this recipe because I loveeeee me some pumpkin bread!!

December 5, 2013 | Unregistered CommenterLeah

Made this and it is incredible. I would definitely recommend making the glaze, halving the sugar that goes between layers, and subbing out some of the cane sugar for muscovado as Sara suggests. Even with reducing the sugar by half the bread was VERY sweet, almost like a pumpkin cinnamon roll in loaf form. Again, I highly recommend this recipe but if sweet breakfast pastries are not your thing this may not be the pumpkin bread for you.

As always, thank you Sara and Hugh for the delicious recipe and stunning photos!

December 13, 2013 | Unregistered CommenterHeather

As soon as I saw the name of this bread I knew I would need to make this! Finally I had pumpkin puree on hand and so I went for it with a few adjustments: I reduced the amount of wheat and subbed in some polenta, lots of spelt flakes and some spelt bran. I also changed the sugar in the dough to maple syrup and reduced the milk ( I used buttermilk) so there wouldn't be too much liquid. As I recently found my love for olive oil in baked goods and the butter here gets molten anyway I swapped it for the oil. As natural cane sugar is quite pricey here I only used 1/2 cup (but full spices and plenty butter) and I'm glad I did so, definitely sweet enough! ( I omited the glaze)
The outcome tastes awesome! I'm just munching myselt through a "slice". In fact, I let my loaf rise over night in the fridge and somehow managed to kill the yeast in the procedure so it wouldn't rise again and stayed in it's cubed shape even after it was baked. Maybe liquid sugar is no good with yeast? Nevertheless the failure, the outcome still tastes fantastic, the texture is incredible (just an experiment, but the polenta is the winner here) and I am absolutely happy with the changes I did. And I have an excuse to eat this thing cube by cube :) Next piece I'll definitely try with some sheeps milk yoghurt and sprinkled pumpkin seeds. Thank you Sara!

January 27, 2014 | Unregistered Commenterkatharina

@katharina - not sure what to tell you about the yeast. This is an entirely different recipe than what is published here so I won't be much help but I'm glad you found something you like!

January 27, 2014 | Registered CommenterSara

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