Multigrain Pumpkin Bread

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!

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

• 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.

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

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.

Recipe FAQs

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.

More delicious bread recipes

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