Ukrainian Pumpkin Bread is delightful any time of year. It has a gentle pumpkin flavor from homemade pumpkin puree, a pale golden, tender crumb and a glossy dark-brown crust. The aroma while it bakes fills the house with warmth.
This is my favorite easy pumpkin bread recipe and it’s the most popular sweet bread in my family. The dough makes two standard loaves or several mini loaves, depending on how you shape it.
The recipe was shared with my mother by her sister in Ukraine. Traditionally my mother doubles it and makes three larger round breads, but here I’ve halved and adapted the amounts to make two 9×5-inch loaves so it’s easier to prepare at home.
Because the pumpkin flavor is mild, we enjoy this bread year-round—at Easter, Christmas or any ordinary morning. It has even replaced the traditional Easter bread in our home.
The Best Pumpkin Bread
I tested this Ukrainian pumpkin bread multiple times to balance the smaller batch so its taste and texture match the original larger family recipe. The result is a soft, fluffy loaf with a tender crumb and a shiny crust.
- Pumpkin: Use homemade pumpkin puree for flavor, moisture and structure—this recipe relies on it to replace eggs in the dough and to keep the crumb tender.
- Instant dry yeast: Proof the yeast in warm water to ensure a good rise.
- Water: Helps form gluten and maintain dough temperature.
- Milk: Whole milk adds richness and strengthens the dough.
- Oil: Keeps the bread moist and helps with slicing and shelf life.
- Granulated sugar: Sweetens and helps feed the yeast.
- Fine salt: Balances flavor.
- Vanilla extract: Enhances the pumpkin flavor and adds a subtle sweetness.
- All-purpose flour: Use a regular all-purpose flour suitable for soft breads.
- Large egg: For an egg wash to give the loaves a glossy dark-brown finish.
There are no warm spices in the basic recipe, but you can add a teaspoon of ground cinnamon if you prefer a spiced note.
Pumpkin Bread for a Bread Machine
If you double the recipe like my mom, keep an eye on the dough while the machine kneads so it doesn’t overflow. I prefer halving it for two loaves. The dough cycle on a bread machine (set to “dough”) takes about 2 hours 20 minutes for mixing and rising. You can also mix by hand or with a stand mixer and follow the same rising times.
Pumpkin Bread Without Eggs
The dough contains no eggs; the homemade pumpkin puree provides moisture and structure so the loaves remain tender and moist without eggs in the dough itself.
Can I Use Canned Pumpkin Puree?
In my tests, canned puree produced a different, less satisfying texture and flavor. For best results use homemade pumpkin puree prepared and drained to the desired consistency.
Pumpkin Bread With Yeast
This recipe uses instant dry yeast rather than baking powder or baking soda. The yeast gives the bread a light, airy rise and a satisfying, soft crumb.
How to Store Pumpkin Bread
After baking, cover the loaves with a clean kitchen cloth until fully cooled. Once cooled, wrap in plastic wrap or place in a sealed bag and store at room temperature for up to five days. Warm a slice briefly in the microwave for that just-baked feel.
Serving Suggestions
This bread is excellent on its own with coffee or tea. It’s also lovely spread with a thin layer of butter and your favorite jam, or toasted and topped with jam for extra flavor.
How to Freeze Pumpkin Bread
To freeze, cool loaves completely, then wrap tightly in 2–3 layers of plastic wrap. For faster thawing, freeze slices individually. Place wrapped bread in a freezer-safe bag or container, label with the date and use within 2–3 months. Thaw at room temperature or in the refrigerator.
- Cool completely.
- Wrap tightly in plastic wrap (2–3 layers) or freeze individual slices for convenience.
- Store in a freezer bag or airtight container for 2–3 months.
- Thaw in the fridge or at room temperature before serving.
Secrets to Perfect Pumpkin Bread
- Bread pan: Use nonstick loaf pans or a glass casserole pan for even baking.
- Parchment paper: Butter the pan and line the bottom and long sides with parchment to lift the loaves out easily after baking.
- Bread seams: Place seams on the bottom of each loaf to prevent splitting during bake.
- Rising time: Allow two rises for the best texture; a cool room may require extra time.
- Bake time: Check after 30 minutes; loaves should be a deep golden-brown.
- Let it cool: Rest loaves 10 minutes in the pan, then remove and let cool to room temperature before slicing to avoid a gummy texture.
- Pumpkin puree: Use homemade pumpkin puree for the best flavor and texture.
How to Make Ukrainian Pumpkin Bread
1. In a small bowl or measuring cup, combine 1/3 cup very warm water (110–115°F) with 1/2 teaspoon granulated sugar and 1 1/2 tablespoons instant dry yeast. Stir and set aside until foamy, about 10–15 minutes.
2. In a large bowl, whisk 1/2 cup warm whole milk, 1 cup granulated sugar and 1/2 teaspoon fine salt. Stir in 1 cup homemade pumpkin puree, 1/2 cup oil and 1 teaspoon vanilla extract. Add the yeast mixture and mix to combine.
3. Add sifted all-purpose flour 1 cup at a time, stirring until just incorporated. Start with about 5 1/2 cups and add up to 6 cups total if needed—dough should feel slightly tacky but not sticky. Transfer to a bread machine on the dough cycle or knead by hand or with a mixer. The dough will double in size when ready.
4. Grease two 9×5-inch loaf pans and line the bottom and long sides with parchment paper for easy removal.
5. Turn the dough onto a lightly floured surface, knead for about a minute, and divide into two equal pieces. Roll each piece into an 8×10-inch rectangle. Roll each rectangle tightly from the long side, seal the edges and ends, and place the loaf seam-side down in the prepared pan.
6. Cover with a clean cloth and let rise in a warm, draft-free spot until doubled, about 1–1 1/2 hours.
7. Preheat the oven to 350°F. Whisk one large egg for an egg wash.
8. Optionally score the tops with a sharp knife, brush with egg wash and bake both loaves together for 30–35 minutes until deeply browned. Let cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a rack covered with a clean cloth before slicing.
Favorite Pumpkin Recipes
- Pumpkin Knots – a creative and easy twist on pumpkin bread dough.
- Iced Pumpkin Cookies – a soft cookie that works with canned or homemade puree.
- Pumpkin Sheet Cake – a simple, quick cake perfect for gatherings.
- Pumpkin Scones – tender, flaky scones enjoyed year-round.
Ukrainian Pumpkin Bread
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Ingredients
- 1/3 cup very warm water (110-115°F)
- 1/2 teaspoon granulated sugar
- 1 1/2 tablespoons instant dry yeast
- 1 cup granulated sugar
- 1/2 cup warm whole milk
- 1/2 teaspoon fine salt
- 1 cup homemade pumpkin puree (room temperature)
- 1/2 cup grapeseed or vegetable oil
- 1 teaspoon vanilla extract
- 5 1/2–6 cups all-purpose flour, sifted
- 1 large egg (room temperature, for egg wash)
- butter for greasing pans
Instructions
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Combine warm water, 1/2 teaspoon sugar and yeast in a small bowl. Let sit until foamy, 10–15 minutes.
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In a large bowl, mix warm milk, 1 cup sugar and salt. Stir in pumpkin puree, oil and vanilla. Add the foamy yeast mixture and combine.
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Add flour gradually, 1 cup at a time, until dough is slightly tacky but not sticky, using 5 1/2 to 6 cups total. Transfer to the bread machine dough cycle or knead by hand/mixer until smooth and doubled in size.
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Grease and line two 9×5 loaf pans with parchment. Turn dough onto a lightly floured surface, knead briefly, divide into two pieces and roll each into an 8×10 rectangle. Roll tightly from the long side and seal edges, placing seams down in the pans.
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Cover and let rise in a warm spot until doubled, about 1–1 1/2 hours.
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Preheat oven to 350°F. Beat the egg for an egg wash.
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Score the loaves if desired, brush with egg wash and bake 30–35 minutes until deep brown. Cool 10 minutes in the pan, then remove and cool completely under a cloth before slicing.
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Serve plain, with butter or jam, or toasted.
Notes
- Measuring flour: Spoon flour into a measuring cup and level with a knife for accuracy.
- Pumpkin puree: Use homemade puree for best texture and flavor.
- You can prepare the dough in a bread machine, stand mixer or by hand following the same steps and rise times.
- Bake time: Oven temperatures vary; check loaves at 30 minutes for color.
- To store: Cool completely, wrap and keep at room temperature up to five days.
- To freeze: Cool completely, wrap tightly and freeze for 2–3 months. Thaw at room temperature or in the refrigerator.
- Bread seams: Keep seams on the bottom to avoid splitting while baking.