Easy Yeasted Pumpkin Bread (German Kürbisbrot)

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Easy Yeasted Pumpkin Bread (German Kürbisbrot)

This authentic German Kürbisbrot is a light, fluffy yeast bread made with pumpkin puree. Unlike dense American pumpkin bread, this tender loaf has a soft, pillowy texture perfect for sandwiches or toast. With subtle sweetness and earthy pumpkin flavor, it's a versatile bread for sweet or savory uses.

Course Breakfast, Side Dish

Cuisine German

Prep Time 15

Cook Time 45

Resting Time 1 20

Total Time 2 20

Servings slices

Calories 139kcal

Author Marita

Equipment

bread loaf tin

Ingredients

11 oz pumpkin puree about 1 ¼ cups - homemade or canned
¾ cups milk lukewarm
¼ cups sugar Adjust this to taste. If you want a mainly savory pumkin bread reduce this to one tablespoon.
2 tsp instant yeast 1 sachet, 7 gr,
3 ⅗ cups all-purpose flour Germany type 550, UK bread flour, USA all-purpose flour
1 teaspoon salt
1 tablespoon butter

Metric - US Customary

Instructions

To make homemade pumpkin puree

Roasting method (best flavor): Cut your pumpkin in half, scoop out the seeds, and place cut-side down on a baking sheet. Roast at 350°F (175°C) for 45-60 minutes until tender. Scoop out the flesh and puree until smooth.
Boiling method (faster): Peel and cube your pumpkin. Boil in salted water for 15-20 minutes until fork-tender, then drain well and puree.
Whichever method you choose, drain excess liquid in a cheesecloth-lined sieve for 15-20 minutes if the puree seems watery.

To make the yeast dough

Activate the yeast by mixing the sugar with the lukewarm milk, then stirring in the instant yeast. Wait for 10 minutes until bubbles form on the surface. This means your yeast is activated and ready to use. If bubbles don't appear, the milk may have been too hot or your yeast is expired. Discard and start again with fresh ingredients.
¾ cups milk, ¼ cups sugar, 2 teaspoon instant yeast
Make the dough by adding the salt and flour to a large mixing bowl. Using a hand mixer or stand mixer fitted with a dough hook, knead in the milk-yeast mixture, soft butter, and pumpkin puree for 5 minutes until you have a smooth, elastic dough. Cover the bowl and let the dough rest for 20 minutes.
3 ⅗ cups all-purpose flour, 1 teaspoon salt, 1 tablespoon butter, 11 oz pumpkin puree
Shape and proof the bread by greasing a 9x5-inch loaf pan with butter. Place the dough into the prepared pan and cover loosely with a clean kitchen towel. Let it rise for another 50-60 minutes until it has nearly doubled in size and domes about 1 inch above the rim of the pan.
Bake the bread by preheating your oven to 350°F (180°C). Place a small oven-safe bowl of water on the bottom rack of the oven to create steam. Bake the bread for 45-50 minutes until golden brown. To check if it's done, insert a skewer into the center. If it comes out clean, your bread is ready. Remove from the pan and let it cool completely on a wire rack before slicing.
Serve and store: The bread tastes best fresh, but leftover slices are perfect for toasting the next morning. Enjoy it with butter and jam for a sweet breakfast, or make a savory sandwich with cheese and ham.

Notes

Storage Tips: Keep It Fresh or Freeze for Later

This bread will stay fresh for up to three days after baking. It might become slightly dry, but you can easily refresh slices in the toaster just like sandwich bread. This bread also freezes beautifully—freeze it whole or in individual slices for up to three months. To use, defrost at room temperature and warm it in the oven or toaster if desired.

Nutrition