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Pumpkin Spice Bread

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This Savory Ginger Pumpkin Spice Bread is soft and yeasty with a wonderful crumb and aroma. Make room for it on your Thanksgiving table. It’s a bread lovers dream come true!

#TwelveLoaves: where every month has a different theme and every theme has a different host. Well, at least until it’s my turn to host (i.e. this month’s theme of pumpkin), and I have to rely completely on Heather of Girlichef to pull me out of the weeds.

Thank you so much, Heather! You’ve taught me so much, and yet I still have so much to learn. 🙂 The good news? I love to bake bread, so I’ll keep on keeping on!

I’ve actually made this bread three times in the past month. Each time I tried to do something a little different with its appearance.

However, what I’ve learned is that sometimes you don’t need fancy, you just need flavorful, which is what this Savory Ginger Pumpkin Spice Bread is all about.

As this bread bakes, you’ll be blown away by its yeasty, spicy aroma from the ginger and the allspice. A little goes a long way with these two spices but you’ll definitely notice their distinct flavors.

I found the original recipe for this bread in a copy of a King Arthur Flour catalog, and then I adapted the heck out of it…I incorporated whole wheat flour, quick cooking oats, the aforementioned allspice, black pepper, brown sugar, and olive oil.

I also omitted the raisins but please feel free to add them in if you like. This bread is amazingly customizable that way.

You can also add sunflower seeds or pepitas into the dough or on top before baking.

I added sunflower seeds into my bread dough the first time I made it. But when my son told me that he prefers his bread without crunch, I omitted them the second, and the third time I made it.

I, however, LOVE nuts in my bread so when I make it again you can bet your bottom dollar I’ll be adding nuts of some sort. 🙂

Another thing you’ll notice about the making of this yeast bread is that the preparation is quite different than other yeast bread you might be familiar with.

There is no warming of liquids or dissolving of yeast. It’s basically a “dump recipe” which makes it a no-fail yeast bread for those of you who are intimidated by baking homemade bread.

Here are a few photos I took so you can understand the process and see how easy it is to make:

  • In a large bowl, stir together the all-purpose flour, whole wheat flour, oatmeal, salt, pepper, ground ginger, allspice, brown sugar, and yeast.


  • In a medium bowl, stir together the canned pumpkin puree, eggs, and melted butter.
  • Using the dough hook, knead the pumpkin mixture into the flour until the dough forms a ball and comes away from the sides of the bowl.
  • Turn the dough out and knead by hand for a few minutes.
  • Place the dough into an oiled bowl, cover and allow it to rise until doubled in bulk.






  • Turn the dough out and press into an approximate 9″ x 14″ rectangle.
  • Roll the dough vertically and place (you may need to compact the dough with your hands to fit the pan) into a loaf pan that has been sprayed with olive oil spray.
  • Allow the dough to rise until doubled.
  • Bake in a preheated oven until golden and sounds hollow when tapped.




Yield: 1 loaf        Prep Time: 2½ hours (includes rise time)      Bake Time: 30 minutes

3 cups all-purpose flour
1 1/2 cups whole wheat flour
2/3 cups quick cooking oats
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/3 cup brown sugar
1 tablespoon dry yeast
1 can (15 ounces) pumpkin purée (not pumpkin pie mix)
2 large eggs
1 stick butter, melted (plus additional for brushing on the baked bread)
2 tablespoons olive oil
Optional add-ins:
sunflower seeds

-In the bowl of a stand mixer (or a large bowl with a wooden spoon), stir together the flours, oats, salt, pepper, ginger, allspice, brown sugar and dry yeast.
-In a medium bowl, combine the pumpkin purée, 1 stick melted butter (cooled), olive oil and eggs.
-Using the dough hook (or a lot of elbow grease and a wooden spoon) add the pumpkin mixture into the flour mixture and knead until the dough comes together in a ball and is totally incorporated. **Note – if using add-ins, now is the time to knead them into the dough. Turn the dough out onto a lightly floured surface and knead by hand for approximately 2-3 minutes. *Note – the dough will be slightly sticky but smooth and elastic.
-Return the dough to an oiled bowl, and turn to coat. Cover the bowl and place in a warm, draft-free place until doubled in bulk (about 1 hour).
-Turn the risen dough out onto a lightly floured surface and pat it into an approximate 9″ x 14″ rectangle. Roll the dough vertically and place it seam side down into a loaf pan that has been sprayed with olive oil spray. *Note – you may need to compact the dough slightly with your hands to get it to fit snugly in the pan.
-Allow the loaf to rise for a second time in a warm, draft-free place until doubled in bulk (approximately 1 hour).
-Preheat oven to 375 degrees.
-Bake the loaf in a preheated oven for 30 minutes or until the loaf is golden brown and sounds hollow when tapped.
-While the loaf is still warm, brush the top with melted butter.
-Turn the loaf out onto a baking rack and cool completely.
-Serve and enjoy.

I wish I had some sliced bread photos to show you, but I decided to wrap this bread like Fort Knox and keep it in the freezer to serve on our Thanksgiving table this year. We’re having between 18-20 people for dinner this year so I’ll take every little bit of early preparation help I can get 🙂

And now I urge you to visit the other #TwelveLoaves bakers to see what they kind of wonderful pumpkin recipes they whipped up for this month’s theme:

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which runs smoothly with the help of our bakers.

Our host this month is Renee from Kudos Kitchen by Renee, and our theme is Pumpkin. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s tempting selection of #TwelveLoaves Apple Breads!

If you’d like to add your bread to this month’s #TwelveLoaves collection, here’s what you need to do:

  1. Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone’s posts).
  2. Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (enter theme). 
  3. Share your Twelve Loaves bread (must be baked and posted this month) on your blog by entering the last day of the month.
Until we eat again,



Friday 7th of November 2014

This looks amazing! I love that it's savory - I bet it would be awesome as cinnamon toast!

Kellie Hemmerly

Friday 7th of November 2014

This looks so tasty! Would love to have it for breakfast right now.

Erin Dee

Wednesday 5th of November 2014

What a gorgeous loaf! Though I want to know what the inside looks like. ;) And I LOVE that you used some whole grains in there.

Kim (Feed Me, Seymour)

Wednesday 5th of November 2014

This bread looks amazing! And I totally agree, sometimes fancying things up isn't necessary. So long as you have the right flavors!

Robin @ A Shaggy Dough Story

Wednesday 5th of November 2014

Love that you took the savory route and your bread sounds (and looks) divine! Thanks for sharing this AND for hosting this month!