Multigrain Pumpkin Bread

A simple bread that is packed with Fall flavors; this Pumpkin bread is egg-free, made with multigrain flour and always a treat.

Not overly sweet or savory; it works great for sweet or salty sandwiches and desserts!

Fall calls for a TON of Pumpkin recipes and breads make the highlight. 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.

Pumpkin is such a versatile ingredient in so many recipes. From sweet to savory recipes; they work so well in everything!

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

What is Multigrain Pumpkin bread

A bright colored sandwich loaf; Pumpkin Bread is a yeast bread. It starts with the traditional sandwich bread recipe and replaces 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.

This Recipe of Multigrain Pumpkin Bread

• Is a super easy recipe. Moreover, using the Kitchen aid to make the dough and the Instant pot to proof it; it is a timed recipe that can seldom go wrong.
• Use homemade or store bought pumpkin purée for the recipe. 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. Once you have tried this recipe, you would definitely want some throughout the year!
• The bread is not overly sweet or salty. So it works in several recipes that are sweet and salty. From sandwiches and French toast to serving with omelette or with just some salted butter; it works really well.

This bread has been a favorite for years and we make a few loaves every year. This year we enjoyed making it with my toddler. He was so amazed to see how the brown crust bread appears orange inside.

Moreover the recipe is easy to scale up or down. Make a loaf, half a loaf or 4-5 loaves. Most of the muscle power is replaced by the stand mixer; making it reliable and less tedious than making it by hand.

And this recipe can also be used with other vegetables like butternut squash, potato, spinach etc.

Video Recipe

Ingredients

Multigrain Flour: We use multigrain flour to make this bread. Store bought or a mix of flours at home works well here. In either way, this blend should have at least 50 percent wheat flour.

I like to use the regular multigrain flour that is used to make roti.

Vital Wheat Gluten: An essential ingredient to get the right gluten content for the bread, vital wheat gluten is what I use with multigrain flour. There are recipes that skip this, however, I have not tried it myself.

Yeast: Active Dry Yeast is perfect to use in the recipe. Either the fast acting one or the traditional one works. Activate the traditional one before using and add fast acting directly to the flour.

With active dry yeast we add warm water, sugar and salt. The amount of water needed is half the traditional 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.

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: The fat in the recipe can either be oil or unsalted butter. If making a Vegan bread, use Olive Oil or Vegan butter. Else regular unsalted butter works fine.

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.

Step by Step Instructions to make Pumpkin Bread

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.

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.

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.

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.

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.

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.

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

14- Cut into thick or thin slices and enjoy!

Tips and 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.
• 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.

More bread recipe to try

• Cilantro Sauce Swirled Bread: Buttery bread with a swirl of delicious cilantro sauce (chutney). This loaf made from scratch is PERFECT for sandwiches or just some butter!
• Whole Wheat Bread: Whole wheat milled and immediately converted to a loaf of eggless bread; this recipe is no fail and made from 100% wheat.
• Jalapeño and Cheddar Bread: Filled with spicy jalapeño and yummy cheddar; this bread works really well for all kind of sandwiches! Moreover, it is the right mix of spice and cheesiness in one loaf!
• Purple Sweet Potato Bread: This Purple bread is one of the prettiest bread I have made! It is chic, moist, yummy yet easy to make. And it is made with 100% wheat flour.

The recipe was originally published in 2016, updated in 2022.