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    Home » Breads

    Published: Sep 13, 2016 · Modified: Nov 21, 2022 by Smruti · This post may contain affiliate links · 19 Comments

    Multigrain Pumpkin Bread

    Jump to Recipe Jump to Video Print Recipe

    A simple bread that is packed with flavor; this Multigrain Pumpkin Bread is soft, egg-free, fluffy and makes a perfect loaf.

    Not overly sweet; it works great for sandwiches and even desserts!

    Top view of pumpkin bread in a brown oval plate with pumpkin seeds and tea on the side.

    Fall calls for a TON of Pumpkin recipes. From Pumpkin Ricotta Shells and Pumpkin Simple Syrup to Pumpkin Quick Bread and Pasta in Pumpkin Sauce; these are all super popular.

    Pumpkin is such a versatile ingredient in so many recipes. From sweet to savory recipes; they work so well in everything! Not to forget; pumpkin based breads make the highlight each Fall.

    Baking with pumpkin has been our favorite way to enjoy the bright gourd and I continue to make different recipes using it.

    From yeast breads to quick ones and from dinner rolls to stuffed breads; we enjoy them all. And when you add pumpkin to the recipe, it makes the breads super yum and different from regular breads.

    Plus, adding some pumpkin spice powder makes the recipes full of Fall flavors and taste.

    Jump to:
    • What is Pumpkin bread
    • Why add Pumpkin to Bread
    • Why this recipe works
    • What is the difference between Quick Bread and Yeast Bread
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • Ways to use leftover Pumpkin Purée
    • More delicious bread recipes
    • Multigrain Pumpkin Bread

    What is Pumpkin bread

    A bright colored sandwich loaf; Pumpkin Bread is of two types. There is a quick version of the bread and a yeast version.

    The yeast version starts with the traditional sandwich bread recipe and we replace some water with pumpkin purée.

    This modification helps develop a very different flavor in the bread without it becoming over powered by pumpkin. Multigrain Pumpkin bread is a great way to enjoy Fall produce. It is great in sandwiches, French Toast or just enjoy it with some butter and jam.

    Why add Pumpkin to Bread

    Pumpkins in a sandwich loaf is a perfect match. Not only do the pumpkins give the bread a great color and flavor; these breads do not taste overly pumpkin-y.

    The addition of pumpkin makes the dough moist, the crumb finer and the bread soft and fluffy. Plus, you can get the family to enjoy the seasonal produce and even sneak in some for those who would not eat it otherwise.

    Plus, this bread would be a great starting point for so many Thanksgiving recipes and for breakfast the day after.

    Serve it as a side for the mains on Thanksgiving, turn it into a sandwich for the dinner or use it to make French Toast the day after; the possibilities are endless. Moreover, the recipe works well for the rest of the year too!

    Another way to use the same dough is to make dinner rolls. That would be great for dinner and are perfectly portioned too.

    Why this recipe works

    • Is a super easy recipe.
    • The bread screams Fall from every corner!
    • This is a timed recipe to proof using the Instant Pot; so it can barely ever go wrong.
    • The recipe is egg-free and can easily be made Vegan too.
    • This loaf is bright colored and is loved by kids and adults alike.
    • It can be made with homemade or store bought pumpkin purée.
    • Moreover, if you have some purée leftover from another recipe, it can easily be added to make this bread.
    • The resultant bread is soft, fluffy and super moist thanks to the moisture content of pumpkins.
    • The bread is not overly sweet or salty. So it works in several recipes. From sandwiches and French toast to serving with omelette or with just some salted butter; it works really well.
    • It is a great way to sneak in lots of pumpkin for the entire family.
    • The recipe makes a 9*4*4 inch loaf.
    • We can make the loaf ahead of time and use later. It can be frozen too.

    What is the difference between Quick Bread and Yeast Bread

    Technically, both quick bread and yeast breads are called Pumpkin bread. However, the former is the more popular one.

    Made with baking soda as a rising agent, quick pumpkin bread does not have yeast. And it is generally made sweet to enjoy as-is. It is similar to banana bread or zucchini bread.

    On the other hand, yeast bread is made with active dry yeast to form a fluffy, soft and delicious loaf. It is not as sweet as the quick one and can be used in several sandwiches or even French toast. It requires time for the dough to proof but is a great loaf once ready.

    Ingredients and Substitutions

    Pumpkin Bread ingredients; pumpkin, flour, add-ins and yeast arranged in small bowls on a black board.
    • Multigrain Flour: I use multigrain flour to make this bread. Store bought or homemade mix of flours well here. In either way, this blend should have at least 50 percent wheat flour. However, all purpose flour can be used too.
    • Vital Wheat Gluten: An essential ingredient to get the right gluten content for the bread, I add vital wheat gluten. There are recipes that skip this, however, I have not tried it myself.
    • Yeast: Fast acting or original Active Dry Yeast is perfect to use in the recipe. Activate the traditional one before using and add fast acting directly to the flour. To activate dry yeast we add warm water, sugar and salt. The amount of water needed is half the traditional bread recipe as we use pumpkin for moistness in the dough.
    • Pumpkin Purée: The perfect texture, color and flavor to the bread is by pumpkin purée. Both, homemade or canned purée will work. Make sure to use pure purée as against pie filling which is far sweeter for the bread than we would want.
    • Pumpkin Spice: We spice the bread using pumpkin spice mix. In case this is unavailable, add some nutmeg, cinnamon, allspice, cloves and ginger to the recipe. If a particular spice is unavailable, feel free to skip that one.
    • Butter/ Oil: Oil or unsalted butter work best here. Use Olive Oil or Vegan butter for a Vegan version.
    • Toppings: I like to add an element of crunch by adding a layer of crisp seeds on the top of the bread. I use a mix of white and black sesame, flax and pumpkin seeds. These can be mixed into the dough as well. However, skip these for a plain version of the bread.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- In a bowl add warm water, salt and sugar. Mix well. Add the yeast and mix.

    2- Cover and set aside for 10-15 minutes. The mix should be frothy and bubbly by then.

    Collage steps to make Pumpkin Bread; bloom the yeast in warm water with sugar and salt.

    3- In the base of the stand mixer add flour, essential wheat gluten and pumpkin spice.

    4- Then add unsalted butter, pumpkin purée and bloomed yeast.

    Collage steps to make Pumpkin Bread; add dry and wet ingredients to a stand mixer bowl.

    5- Mix everything till the dough comes together. The dough should not be entirely dry or very wet.

    6- Spray the instant pot with non-stick spray and place the dough ball in it. Set mode to yogurt and normal for 60 minutes.

    Collage steps to make Pumpkin Bread; knead well till smooth and set to proof in instant pot

    7- Open the Instant Pot after 60 minutes. The dough would have doubled by now.

    8- Next remove the dough and knead for a minute.

    Collage steps to make Pumpkin Bread; let the dough proof and then transfer to a baking mat.

    9- Then shape it in a log and place in a greased loaf pan.

    10- Brush some butter on top and sprinkle the seed mix evenly.

    Collage steps to make Pumpkin Bread; roll into a tight loaf and transfer to a greased pan; spread seeds on top.

    11- Cover and let it rise for an hour in a warm place. Meanwhile preheat the oven to 400 F.

    12- Then place the risen dough in the oven and bake for 20-25 minutes.

    Collage steps to make Pumpkin Bread; proof for an hour in a warm place and bake.

    13- Remove from oven and cool completely. De mold from the bread pan.

    14- Cut the Multigrain Pumpkin Bread into thick or thin slices and enjoy!

    Collage steps to make Pumpkin Bread; cool and slice the bread; then serve as desired.

    Expert Tips and Notes

    • Adding wheat gluten helps develop the gluten in the multigrain flour. I would not recommend skipping this one.
    • We can also make this bread with all purpose flour. Moreover, that recipe does not require essential gluten at all.
    • Make sure the ingredients are measured correctly. The recipe, like all other baking recipes is more of science than cooking and we would want to get it right.
    • Use a 9*4*4 pan or similar to bake the multigrain pumpkin bread. A larger pan will make a flat bread and a smaller pan will have the dough overflowing while proofing or baking.
    • Adding pumpkin purée to the bread increases the moisture on the bread. However, be aware not to add excessive water to the recipe. That will make the bread soggy.
    • Topping with seeds is optional. Skip it to make a pure pumpkin bread.
    • Cool the bread completely before slicing. That way we do not end up crumbling it.
    How to make Pumpkin Bread

    Recipe FAQs

    Can we add nuts to pumpkin bread?

    Yes certainly. Nuts like pecan and walnut are great with pumpkin in this bread. Or even raisins or dried cranberry. Add these to the dough ingredients and make the dough.

    What happens if I add too much pumpkin purée in the bread dough?

    Excessive pumpkin purée will result in a super sticky dough that will not form or bake well. When baked, it will remain gummy and uncooked in parts.

    Can I use homemade pumpkin purée in breads?

    While technically homemade pumpkin purée works in breads, I prefer canned pumpkin. This is because every pumpkin has a different water content and homemade purée might be too moist or too dry and not form the dough well.

    What kind of pumpkin purée do we use to make pumpkin bread?

    For making pumpkin bread we need pure pumpkin purée. There are several brands like Libbey, Trader Joe's, Great Value etc. However, use only pure pumpkin purée and not pumpkin pie filling. That does not work for the recipe.

    What else can I use instead of pumpkin purée in the recipe?

    Canned sweet potato purée, butternut squash purée or even steamed sweet potato works well in the bread recipe.

    Ways to use leftover Pumpkin Purée

    If you opened a can of pumpkin purée for this Multigrain Pumpkin bread recipe and have some left, here are some great ways to use the purée.

    • Pumpkin simply syrup in a glass bottle; with mint leaves, a funnel and glasses around it.
      The BEST ever Pumpkin Simple Syrup
    • A blue plate filled with pumpkin sauce pasta and served with sliced bread on the side.
      One Pot Pasta in Creamy Pumpkin Sauce
    • A cast iron pan with a pumpkin bread and a mini pumpkin beside it.
      No-Knead Pumpkin Walnut Bread
    • Pumpkin Ricotta stuffed Shells

    More delicious bread recipes

    • Naturally Colored Tricolor Swirl Bread
    • Purple sweet potato bread loaf placed on a slate plate with bowls on the side.
      Purple Sweet Potato Bread
    • Whole Wheat Bread Loaf using freshly milled Flour
    • A plate with three slices of chutney bread and some chai and chutney on the side.
      Cilantro Sauce Swirled Bread - Chutney Bread
    Close up of pumpkin bread in a palm with some pumpkins on the side and a cup of masala chai by it.

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Top view of pumpkin bread

    Multigrain Pumpkin Bread

    Smruti
    A simple bread that is packed with Fall flavors; this Multigrain Pumpkin bread is egg-free, perfectly fluffy and always a treat.
    This savory with a hint of sweetness in the bread makes it work great for sweet or salty sandwiches and desserts!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Resting Time 2 hours hrs
    Total Time 2 hours hrs 45 minutes mins
    Course Breads
    Cuisine American
    Servings 10
    Calories 195 kcal

    Ingredients
      

    • 3 cups multigrain flour
    • 3 tablespoon essential wheat gluten
    • ¾ cup pumpkin purée
    • ⅓ cup warm water
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 2 ¼ teaspoon active dry yeast
    • 3 tablespoon oil or butter
    • 1 ½ teaspoon pumpkin spice

    Instructions
     

    • In a bowl add warm water, salt and sugar. Mix well. Add the yeast and mix.
    • Cover and set aside for 10-15 minutes. The mix should be frothy and bubbly by then.
    • In the base of the stand mixer add flour, essential wheat gluten and pumpkin spice.
    • Then add unsalted butter, pumpkin purée and bloomed yeast.
    • Mix everything till the dough comes together. The dough should not be entirely dry or very wet.
    • Spray the instant pot with non-stick spray and place the dough ball in it. Set mode to yogurt and normal for 60 minutes.
    • Open the Instant Pot after 60 minutes. The dough would have doubled by now.
    • Remove the dough and knead for a minute.
    • Then shape it in a log and place in a greased loaf pan.
    • Brush some butter on top and sprinkle the seed mix evenly.
    • Cover and let it rise for an hour in a warm place. Preheat oven to 400 F.
    • Place the risen dough in the oven and bake for 20-25 minutes.
    • Remove from oven and cool completely. De mold from the bread pan.
    • Cut into slices and enjoy!

    Video

    Notes

    • Adding a little wheat gluten helps develop the gluten in the flour. I would not recommend skipping this one.
    • The same bread can be made with all purpose flour. Moreover, that recipe does not require essential gluten at all.
    • Make sure the ingredients are measured correctly. The recipe, like all other baking recipes is more of science than cooking and we would want to get it right.
    • Use a 9*4*4 pan or similar to bake the bread. A larger pan will make a flat bread and a smaller pan will have the dough overflowing while proofing or baking.
    • Adding pumpkin purée to the bread increases the moisture on the bread. However, be aware not to add excessive water to the recipe. That will make the bread soggy.
    • Topping with seeds is optional. Skip it to make a pure pumpkin bread.
    • Cool the bread completely before slicing. That way we do not end up crumbling it.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Serving: 2slicesCalories: 195kcalCarbohydrates: 31gProtein: 6gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 236mgPotassium: 89mgFiber: 2gSugar: 1gVitamin A: 2860IUVitamin C: 1mgCalcium: 17mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Breads

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      Achari Focaccia
    • Pumpkin shaped rolls in a bowl with a small bowl with pepitas next to it.
      Vegan Pumpkin Dinner Rolls
    • Triangle parathas stacked in a blue plate with some Indian pickle and cilantro placed on top.
      Whole Wheat Triangle Parathas
    • Pav Bhaji Focaccia in tray
      Pav Bhaji Focaccia

    Reader Interactions

    Comments

    1. A Day in the Life on the Farm says

      March 10, 2022 at 7:58 pm

      Wow...what a marvelous looking loaf of bread! Great job.

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Thanks a lot!! 🙂

        Reply
    2. Pavani says

      March 10, 2022 at 7:58 pm

      That is such a pretty bread Smruthi. Love the nuts and seeds on top and the pumpkin adds some real nice color to the bread.

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Thanks a lot Pavani!! 🙂

        Reply
    3. Holly @ abakershouse.com says

      March 10, 2022 at 7:58 pm

      I especially like the seeds on top and the sides-- really nicely done!

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Thanks a lot Holly!! 🙂

        Reply
    4. Eileen (Baking Sense) says

      March 10, 2022 at 7:58 pm

      What a great looking bread. I love the way you used that beautiful seed mix all over the bread, not just on top. So pretty.

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Thanks a lot Eileen!! I love these seeds all over my loaf 🙂

        Reply
    5. Amy says

      March 10, 2022 at 7:58 pm

      I love all the seeds and grains in this! That's one of my favorite types of breads because I love, love, love interesting textures!

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Thanks a lot!! 🙂

        Reply
    6. Karen says

      March 10, 2022 at 7:58 pm

      Your bread looks amazing! I love the pumpkin seeds on the outside. Very pretty loaf!

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Thanks a lot Karen!! 🙂

        Reply
    7. Kalyani says

      March 10, 2022 at 7:58 pm

      Love the pumpkin seed - studded bread ! The set up including those cute whole pumpkins look great !

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Thanks a lot Kalyani!! I LOVE fall and these are from my home decor 🙂

        Reply
    8. Mayuri Patel says

      March 10, 2022 at 7:58 pm

      Beautiful looking loaf of bread and you not only used the pumpkin puree and pumpkin spice but also the seeds. Awesome.

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Thanks a lot Mayuri!! 🙂

        Reply
    9. Unknown says

      March 10, 2022 at 7:58 pm

      Bread looks great! What size pan did you use? Did you grease the pan? If yes, what did you use? Thanks for sharing the recipe.

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Thanks a lot!! I used a 9x4 inches bread pan. I did not grease the pan. I used a parchment paper, forgot to mention in the post. Updated now 🙂 You can grease pan with nonstick spray or olive oil or regular oil too.

        Reply
      • Unknown says

        March 10, 2022 at 7:58 pm

        Thank you Smruti for your prompt reply!

        Reply
    5 from 1 vote (1 rating without comment)

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