It is getting to be that time of year.
You know – when there is pumpkin everything, everywhere you look!
I confess, I don’t really “get” pumpkin coffee drinks at all – I guess probably because I’m not particularly fond of sweet coffee, unless it also involves chocolate. But, pumpkin everything else, I am very much okay with.
Our own pumpkins did well this year – we have quite a nice number of lovely little pie pumpkins to use this fall. This bread is only the beginning.
I’m trying to get some potential holiday recipes up a little early this year, because that way we can all plan what to bake, serve, and most importantly – eat when we are hosting get-togethers over the next few months. I highly recommend this bread. Not only is it fantastic, but it’s also super easy to get made, with no kneading at all.
I like to soak the raisins for awhile, which also gets the milk to a good temperature for the yeast. I used bread flour, because it gives this bread plenty of structure without kneading, but regular flour is nearly as good.
A 10 cup or bigger bundt pan is really nice for this, but you can use whatever you prefer. It is too much dough for a single 9 x 5 loaf, but a 9 x 5 plus a couple of mini bread pans, an angel food cake pan or a big spring form pan will all work, with just a bit of adjustment on the baking time.

- 1 cup milk
- ½ cup dark raisins
- 1 cup fresh or canned cooked pumpkin
- ¼ cup honey
- 1 egg
- 1 packet fast acting yeast
- 4 cups bread flour, divided
- 1 & ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon salt
- Very generously butter a 10 cup or larger bundt pan, and sprinkle liberally with raw or coarse sugar, tilting pan all around to coat evenly, tapping out any excess - set aside.
- Heat the milk in a sauce pan, or in the microwave, until just under a simmer - small bubbles will be visible around the edge.
- Remove from the heat, stir in the raisins and let sit for about 20 minutes to soften them.
- In a large mixing bowl or the bowl of a stand mixer, beat together the pumpkin, honey and egg,
- Beat in the raising mixture and the yeast.
- Measure in 2 cups of the flour, the spices and the salt, and beat until very well incorporated.
- If using a stand mixer, switch to the kneading hook.
- Mix in the last two cups of flour, ½ cup at a time, allowing it become fully incorporated before the next addition.
- If mixing by hand, mix for a couple minutes, until you have a fairly smooth batter - in a stand mixer this will take about a minute.
- Leave the dough right in the bowl, remove the dough hook, and cover with an oiled piece of plastic wrap, pressing on the surface of the dough.
- Allow to raise for 1 hour.
- Use a couple of soup spoons, or rubber scrapers to distribute the dough around the pan evenly - just doing this will deflate it enough for the second rise.
- Wet your fingers, and smooth over the top of the dough. Give it a few firm taps on the counter to eliminate air pockets.
- Allow it to rise for about another hour, or until it is doubled in size.
- Preheat the oven to 350ΒΊ.
- Bake for about 45 to 50 minutes, until the top is very nicely browned, and it sounds hollow when tapped. The internal temperature [my favorite way to test bread for doneness] should be 195ΒΊ-200ΒΊ.
- Remove from the oven and allow it to cool for 5-10 minutes in the pan. Loosen the edges gently with a table knife, and remove from the pan. Cool further on a wire rack.
- Great toasted, with cinnamon honey butter [4 tablespoon soft butter, 1 tablespoon honey, ¼ teaspoon ground cinnamon - stir to blend], and it makes pretty amazing french toast a few days later. Once completely cool, wrap leftovers tightly, and refrigerate if keeping more than a few days. freezes quite well.
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Okay, I’m back! I had to hurry off and pin this heavenly looking bread of yours, Donalyn! It look absolutely scrumptious!!!
Thank you so much for sharing…
Glad to see you again Louise, and thanks so much for the pin!
What a lovely yeast bread, I love the sweet raisin touch π
Cheers
Choc Chip Uru
Thanks CCU – hope that you give it a try.
What a seriously inventive recipe! I love a nice yeasted bread.
Thanks Jocelyn – me too & always looking for new ones!
I love this period and I love everything about pumpkin! This is a delicious bread!
Katerina, even though I am sorry to see the summer go, I do love getting into fall cooking π
I love pumpkin season! I have to admit that I’m one of those who do love pumpkin coffee, but I’m kind of obsessed with coffee so you can’t go by me. π
This bread looks amazingly delcious! π
Thanks Tina – can’t live without my coffee either – I just like my pumpkin on the side! π
I’ll bet that would be killer with dried cherries and walnuts. Not a big fan of the dried grape π And I have to say that I love that you did a yeast bread with pumpkin!
Oh yeah – it definitely would Donna!
I would love to invite you to join us this weekend on #PureBlogLove Link party for DIY Crafters and Recipe bloggers. Runs Thursday Nights 8pm EST-Sundays at midnight every week. I hope to see you there.
http://www.themccallumsshamrockpatch.com
Heidy McCallum
Thanks Heidy – I will check it out!
Thank you so much for attending week 3 of #PureBlogLove and linking your fantastic blog post. I canβt wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight . I will be sharing across our social media this weekend!
Have a great day!
Xo
Heidy
Beautiful bread…and yes, I love the pumpkin in the dough and the raisins just add an extra nice taste to the bread…awesome crumb.
Have a wonderful weekend Donalyn π
I love pumpkin, the more recipes, the merrier. This bread looks awesome.
I love to bake with pumpkin in the fall! And this scrumptious pumpkin Raisin Bread is an excellent way to welcome the new season!
Most pumpkin breads I see are quick breads so I’m loving this yeast bread!! Slightly sweet and a little of those wonderful spices that complement pumpkin. Great recipe!
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