Dump-and-Go Bread Machine Pumpkin Spice Yeast Bread

My quick and simple Bread Machine Pumpkin Bread recipe is a great addition to any fall meal. This rustic loaf is packed with whole grains, earthy-sweet pumpkin, cozy pumpkin pie spices, crunchy walnuts and pepitas, and juicy pops of sweet-tart cranberries. Perfect for slathering with butter or assembling a stellar turkey sandwich!

We’re coming up on my favorite time of year. Between the explosion of vibrant colors, the slight nip in the air, and the smell of end-of-season fires returning nutrients to the fields, autumn is a bona fide feast for the senses. It also happens to coincide with back-to-school (the joy of a fresh, new notebook!), football (go Niners!), and the beginning of Baking & Soup Season. 😍

So, while it’s still nearing triple digits here in Nashville, my heart has decided fall has begun. And what better way to celebrate than with some good ol’ pumpkin-spiced goodness? I’ve already whipped up a batch of Starbucks pumpkin spice sauce to get my PSL fix, churned some pumpkin cheesecake ice cream, and made my pups some pumpkin peanut butter dog treats.

This newest addition to the pumpkin lover’s menu is a lovely departure from the usual sugar-laden snacks. My bread maker pumpkin bread is designed not as a quick bread that borders on cake, but rather as a rustic whole-grain sandwich loaf. It’s brimming with whole grains, nuts, and seeds—like GORP or granola in a slice! 

Jump to:

• Why You’ll Love This Bread Machine Pumpkin Bread Recipe
• Ingredients & Substitutions
• How To Make Pumpkin Bread In A Bread Machine
• Optional Variations & Dietary Adaptations
• Expert Tips
• Serving Suggestions
• Storage and Reheating Instructions
• FAQs
• More Easy Bread Recipes
• Bread Maker Pumpkin Spice Yeast Bread
• 💬 Reviews

Why You’ll Love This Bread Machine Pumpkin Bread Recipe

• Dump-and-Go Simplicity. Making bread in a bread machine is a lazy baker’s dream. You literally just measure the ingredients, add them to the machine, and press a button—it’s that simple!
• Made With Basic Ingredients. While there are 15 ingredients total, most are pantry staples. 
• Wholesome AF. Unlike sweet quick breads like banana bread that are loaded with sugar, this pumpkin bread machine recipe is closer to sandwich-type breads. There's barely any added sugar, plus each slice has 6 grams of protein and 3 grams of dietary fiber!

Ingredients & Substitutions

This pumpkin bread machine recipe requires mostly pantry staples. Here’s what to grab:

• Warm Water - Around 100-110ºF is ideal. If possible, start with filtered water ~or~ let tap water sit on the counter for about 12 hours before starting or boil it for 15 minutes and allow it to cool to allow the chlorine to evaporate.
• Active Dry Yeast - I typically use either regular yeast or sourdough starter for my bread recipes, and buy yeast in bulk. You’re welcome to sub in bread machine yeast or instant yeast, but add it with the dry ingredients since it doesn’t need time to proof.
• Sugar - We only need a smidge of sweetness to feed our yeast. You’re welcome to sub in brown sugar, honey, agave, or maple syrup.
• Neutral Oil - Avocado, grapeseed, or canola are ideal. Alternatively, use olive oil for a more savory flavor. You can also use melted butter for a slightly richer loaf.
• Unsulfured Molasses - This dark, slightly bitter, caramelly liquid is the byproduct of making sugar. It adds moisture and a hint of sweetness. Feel free to swap in sorghum syrup, maple syrup, or treacle.
• Pumpkin Purée - I recommend using canned pumpkin rather than making your own pumpkin puree to ensure the proper moisture content. Make sure you’re getting 100% pumpkin, not pumpkin pie filling. You can also use frozen (defrosted) puréed sweet potato or butternut squash, or swap in mashed banana.
• Bread Flour - This aptly named wheat flour has a higher protein percentage than all-purpose flour, ideal for crafting beautiful loaves. You can sub in more whole wheat flour, but you’ll need to supplement it with whey protein and vital wheat gluten so the loaf doesn’t get too stodgy.
• Whole Wheat Flour - Not only does whole grain flour add some nice nutritional benefits, it also gives this pumpkin spice bread a nice nutty flavor. You’re welcome to use an equal amount of white whole wheat flour, whole wheat pastry flour, or spelt flour.
• Cornstarch - For keeping the crumb extra tender. You can use an equal amount of potato starch, tapioca flour, or arrowroot flour instead.
• Xanthan Gum - For providing additional moisture and structure, even with a large amount of whole-grain flour. Gellan gum or liquid lecithin are suitable 1:1 substitutes. If you don't have any of these available, you may omit them, but the bread will be slightly denser. You can also add an egg with the liquid ingredients, but don’t use the delay timer if you do. 
• Pumpkin Pie Spice - This cozy blend includes cinnamon, ginger, allspice, cloves, and nutmeg all in one bottle for convenience. You’re welcome to use the warming spice blend of your choice (e.g. chai masala or apple pie spice).
• Fine Sea Salt - Kosher salt works too!
• Toasted Walnuts, Pumpkin Seeds, & Dried Cranberries - For texture and flavor. Feel free to swap in the nuts, seeds, and fruit of your choice like pecans, sunflower seeds, raisins or sultanas.

How To Make Pumpkin Bread In A Bread Machine

This homemade pumpkin bread couldn’t be easier to make. Here’s how it’s done:

Step 1: Proof Yeast. Mix warm water, active dry yeast, and sugar in the bread machine pan to proof. In about 5 minutes, you should see it beginning to foam on top; if you don’t, you may need to buy new yeast!

Step 2: Wet Ingredients. Add the remaining wet ingredients (oil, molasses, and pumpkin purée) to the insert with the yeast mixture.

Step 3: Dry Ingredients. Add bread flour, whole wheat flour, cornstarch, xanthan gum, pumpkin pie spice, and salt on top of the wet ingredients.

Step 4: Start Machine. Set bread machine to "sweet" or "fruit & nut" loaf setting and choose your preferred crust color. (I recommend "light" or "medium.") Press start.

Step 5: Add Mix-Ins. When bread machine beeps during the kneading step (about 12-15 minutes after starting), open the lid and tip in the nuts, seeds, and dried cranberries. If needed, use a rubber spatula to scrape down the sides and bottom of the pan. NOTE: The dough will be a bit sticky; you may add a tablespoon of bread flour at a time if it is too wet. You shouldn't need more than 1-2 tablespoons.

Step 6: Remove Kneading Blade (Optional). After the last "punch down" before the final rise, use oven mitts to remove the insert, dump out the bread dough onto a floured surface, and remove the kneading paddle. Shape the dough into a rough log shape using lightly floured hands, then place back in the insert, replace the insert in the machine, and close the lid for the remainder of the cycle. NOTE: This is an extra step, but will help ensure a prettier loaf with a smaller hole in the bottom. Some newer, fancier bread machine models do this for you; my 20+ year-old hand-me-down does not.

Step 7: Cool & Enjoy. When the pumpkin bread is done baking, remove the insert from the bread machine to a wire rack to cool. When it's cool enough to handle, run a knife along the sides of the bread pan and dump the pumpkin loaf out to continue cooling. Wait 1 hour before slicing. Enjoy!

Optional Variations & Dietary Adaptations

This pumpkin bread machine bread is lovely as is, but can easily be tweaked to fit your needs. Here are a few ideas to get you started:

• Nut & Seed-Free - Feel free to omit the walnuts and pepitas. You may replace them with other inclusions (e.g. raisins, craisins, dried apple bits, dried banana bits, chocolate chips) if you like. 
• Salt-Free - We don’t add a ton, but if you’re on a strict salt-free diet, try adding about a teaspoon of orange zest instead.
• Oven-Baked  - You are welcome to use the "dough cycle" setting on the bread machine then separate into dinner rolls on a parchment-lined baking sheet or bake the pumpkin bread in a greased loaf pan in a conventional oven at 350ºF. Rolls should bake in about 20-23 minutes while a full loaf will take closer to 45-55 minutes.
• Optional Add-Ins - Feel free to get creative here! You can add the zest of an orange for brightness or chocolate chips for richness. You can also add a simple milk and powdered sugar glaze on top of the bread for added sweetness, though I prefer it on the more savory side so I can use it for sandwiches. 

Expert Tips

• Read the manual. Some bread machine manufacturers suggest you add the dry ingredients to the pan first instead of adding the wet ingredients as instructed in the recipe card below. Make sure you do as your machine prefers.
• For a lighter loaf with a more open crumb, use all bread flour (no whole wheat) ~OR~ add 2 tablespoons of vital wheat gluten and 3 tablespoons of powdered whey.
• Try to remove the kneading blade before the baking cycle begins. While it isn’t strictly necessary, doing so will minimize the size of the hole in the bottom of your loaf.
• Add some pizzazz. After shaping the loaf, consider sprinkling on a few extra chopped walnuts, pepitas, and cranberries for a prettier presentation.
• Scheduled scrumptiousness. Want to wake up to heavenly pumpkin-spiced smells wafting through your kitchen? Calculate the amount of time your bread maker needs to bake a sweet loaf, then use the delay timer to program it so the pumpkin walnut bread will be ready right when you get up. Good morning, indeed!

Serving Suggestions

This fruit and nut-studded pumpkin bread is a culinary chameleon that is equally at home on either your breakfast or dinner plate. Here are a few ideas for how to serve it:

• Toast a slice for a simple breakfast, slathering with softened butter for added richness or apple butter for sweetness. 
• Add some heft to your snack by swiping on some nut butter or chocolate hummus, adding sliced bananas, and drizzling with some honey.
• Dip in a simple egg, milk, and cinnamon mixture, then pan fry for pumpkin-flavored French toast.
• Make yogurt toast! Mix together about ¼ cup of greek yogurt, an egg, and sweetener to taste for a basic custard. Use the back of a spoon to push down the center of a slice of bread, creating a well. Pour the custard mixture over the top, sprinkle with cinnamon sugar, then toast in a toaster oven at 350ºF for 7-10 minutes, or until the custard has set and the top has turned slightly golden.
• Make the best Thanksgiving leftover sandwich by piling your pumpkin bread with leftover Dutch oven turkey breast, orange cranberry jalapeño relish, greek yogurt mashed potatoes, stuffing, and mushroom gravy. 

Storage and Reheating Instructions

• Pumpkin bread keeps well in a zip-top bag at room temperature for 4-5 days. 
• For longer storage, pre-slice and wrap bread in several layers of plastic wrap before adding to a freezer bag, then pop in the freezer for up to 6 weeks. 
• To serve, toast directly from frozen or allow to defrost at room temperature. It’s great warm or cool! 

FAQs

More Easy Bread Recipes

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