Yogurt-Pumpkin Bread
Submitted by jayful
A warmly spiced bread machine loaf loaded with canned pumpkin, yogurt, wheat germ, chopped pecans, and raisins. Set it, walk away, and come back to a house that smells like fall.
YIELD
1 loafPREP
14 minCOOK
1 hrsREADY
1 hrsYour bread machine was made for this kind of loaf.
Canned pumpkin and yogurt create an incredibly moist, tender crumb while pumpkin pie spice fills every slice with that cozy autumn warmth. Wheat germ adds a subtle nuttiness to the flour, and chopped pecans and plump raisins get folded in partway through the cycle for bursts of crunch and sweetness.
It’s the kind of bread that makes the whole house smell like a pumpkin patch on a crisp October morning. Slice it thick, toast it lightly, and spread on some butter or cream cheese.
Chef Tips
- Bring all ingredients to room temperature before adding to the machine. Cold pumpkin and yogurt can slow down the yeast and give you a dense loaf.
- Add the pecans and raisins at the beep (about 88 minutes in), not at the start. Adding them too early turns them into mush.
- If your machine doesn’t have a mix-in beep, set a timer and open the lid to toss them in during the second knead cycle.
- This bread slices best after cooling completely. Fresh from the machine, it’s too soft and will tear.
Ingredients
Directions
Bring all ingredients to room temperature and pour into bread machine except nuts and raisins, in order.
Set “baking control” at eleven o’clock.
Select “white bread” and push Start.
Add nuts and raisins at beep, 88 minutes into cycle.
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