Pumpkin Raisin Yeast Bread

Pumpkin Raisin Yeast Bread on The Creekside CookThis recipe has been updated and moved to the new blog.
You can now find it here: Pumpkin Raisin Yeast Bread

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10 Responses to Pumpkin Raisin Yeast Bread

  1. CM says:

    I still recommend chocolate chips instead of raisins! : )

  2. Lisa55 says:

    This is really nice idea for a busy day. It looks very easy too!

  3. HoneyB says:

    Love this bread. I have not seen yeast bread made in a bundt before. Really would love to have that last photo right here with me now! (well, not the last photo but the real life version of it!)

  4. Miss Rachel says:

    Hello –
    I was looking around the blog sphere and thought I would ask if you have had any experience in doing challah bread? I make it every week for shabbat, on Friday morning, and have a great recipe for it, but I would like to know other opinions and experiences with it. :) I have been wanting to make a four strand round challah, one that is braided, but the directions are a little confusing to read. I tried it for our Rosh Hashona this year, but it didn’t work out for me. Do you know anything about it?

    Thanks so much!

  5. Donalyn says:

    CM – I put chocolate chips in pumpkin chocolate chip bread but this is raisin bread, so I put raisins in it. [he’s my cousin, people – I can tease him if I want]

    Lisa – thanks – it is very easy to do!

    Honey – the bundt pan does make it look very nice and a batter bread is very easy to get in there.

    Rachel – I emailed you with some info :)

  6. Nate says:

    What a beautiful bread! You should enter it in the Yeastspotting roundup.

  7. Adrian says:

    Hey! I plan on making this on the weekend, or Monday (which is my extra day off work – I am in Canada, not a long weekend for us normally!).

    Am I correct in seeing there’s no fat? Does the bread keep well? I am used to french breads etc. with no fat hardening up. Perhaps the milk (I have 2% in the house) stops that?

    Thanks for sharing!

  8. Donalyn says:

    Adrian – The pumpkin does help it keep moist a little longer, but it will dry out after about 3 days. I love raisin bread toasted though, so it doesn’t matter to me so much. You could certainly add a few tablespoon of melted butter along with the egg, and it might stay soft another day or two. Please come back and let me know if you do that – I would love to hear how it worked for you.

  9. Adrian says:

    Hey again! Did make it a few days ago now, one batch made two regular loaf pans’ worth. Delicious with a cinnamon/sweet butter :-) I may try using a bit of ww flour next time sub for some AP…turns out the bread goes fast enough around here that the hardening part isn’t a problem really, hehe.

    All the best!

  10. Pingback: Winter Squash Sandwich Bread | dlyn

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