November 30, 2019

Ukrainian Pumpkin Bread

Ukrainian Pumpkin Bread is delicious any time of the year! It has a mild pumpkin flavor from homemade pumpkin puree, a yellow-ish fluffy and tender texture and a shiny dark-brown crust. The house smells wonderful when it bakes!  

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Ukrainian Pumpkin Bread is delicious any time of the year! It has a mild pumpkin flavor from homemade pumpkin puree, a yellow-ish fluffy and tender texture and a shiny dark-brown crust. | olgainthekitchen.com

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This is my absolute favorite easy homemade pumpkin bread recipe! In fact, it’s the most loved sweet kind of bread in my family. This delicious pumpkin bread recipe makes two loaves or several mini loaves.

A while back, mom’s sister from Ukraine shared this recipe with my mom. The original recipe is twice of this recipe and makes 3 larger round breads, or at least that’s how mom always does it.

This bread is not just for fall. It has a mild pumpkin flavor. Therefore, we enjoy it for Easter, Christmas and anytime throughout the year. It even replaced the traditional Easter bread that Ukrainians always make.

Ukrainian Pumpkin Bread is delicious any time of the year! It has a mild pumpkin flavor from homemade pumpkin puree, a yellow-ish fluffy and tender texture and a shiny dark-brown crust. | olgainthekitchen.com

The Best Pumpkin Bread:

I tested this Ukrainian pumpkin bread recipe up to 10 times last fall and more throughout the year. I kept testing it more to make it perfect and make it just-right. Since the original recipe could not be simply halved, it took a while to get the right amount of each ingredient so that the taste of smaller serving is exactly like the original recipe.

  1. Pumpkin: only homemade pumpkin puree will work! It’s used for flavor, moisture and to replace eggs. In other words – to make it fluffy and mouthwatering.
  2. Instant dry yeast: used to rise the bread. Make sure to dissolve in water and proof.
  3. Water: used to form the gluten and maintain the temperature of the dough.
  4. Milk: I use whole milk for richness. It creates strong dough and moisten the baked bread.
  5. Oil: adds moisture, richness, makes it easier to cut the bread and prolongs shelf life.
  6. Granulated sugar: adds flavor and helps with proofing the yeast. 
  7. Fine salt: balances out the flavors of baked bread.
  8. Vanilla extract: Enhances all the other flavors in the bread and adds sweetness.
  9. All-purpose flour: I like to use Bob’s Red Mill which is suitable for soft kinds of bread such as this one.
  10. Large egg: use it for egg wash before baking the bread. Adds a nice shiny dark brown color to the baked pumpkin bread.

There are no fall spices in this recipe, but you can definitely add some ground cinnamon to your liking.

Ukrainian Pumpkin Bread is delicious any time of the year! It has a mild pumpkin flavor from homemade pumpkin puree, a yellow-ish fluffy and tender texture and a shiny dark-brown crust. | olgainthekitchen.com

Pumpkin Bread for Bread Machine:

My mom always doubles the serving of this easy pumpkin bread recipe. Since the serving is huge, she just keeps her eye on the dough once it starts kneading, to make sure it does not run out of the bread machine basket. She makes 3 larger, round breads in the 2-qt glass casseroles.

I halved the recipe to make it better for myself and you (of course). I use bread machine and set to the ‘dough’ cycle to make the dough. It takes 2 hours and 20 minutes for it to mix, rise and make the dough ready to work with.

You can definitely make the dough in mixer or by hand, using the same steps and letting it rise and double at room temperature. I use bread machine because it is so much easier.  

Ukrainian Pumpkin Bread is delicious any time of the year! It has a mild pumpkin flavor from homemade pumpkin puree, a yellow-ish fluffy and tender texture and a shiny dark-brown crust. | olgainthekitchen.com

Pumpkin Bread Without Eggs:

This bread does not have eggs in the dough ingredients. The homemade pumpkin puree completely replaces the eggs, making the best and moist pumpkin bread. 

Can I use Canned Pumpkin Puree?

No, it will not work! Last year, I tried 4 different brands of canned pumpkin puree and the bread results were not satisfying. The bread tasted too oily, it was not fluffy and it did not rise properly. It was eatable, but it was not nearly as delicious as with homemade pumpkin puree.

Pumpkin Bread With Yeast:

Unlike most pumpkin bread recipes, this bread does not have any baking powder or baking soda in it. Instead, we use instant dry yeast. It really rises the dough and makes it fluffy and satisfying with each bite.  

Ukrainian Pumpkin Bread is delicious any time of the year! It has a mild pumpkin flavor from homemade pumpkin puree, a yellow-ish fluffy and tender texture and a shiny dark-brown crust. | olgainthekitchen.com

How to Store Pumpkin Bread?

Once bread is baked, cover with a clean kitchen cloth until completely cooled. When the bread cools, wrap it in plastic food wrap or zip in plastic bag and keep at room temperature. Bread stays good for up to 5 days. You can also microwave to warm up a slice the next day to experience that freshly baked slice of bread.

What to Eat Pumpkin Bread With?

Ukrainian pumpkin bread is delicious by itself! I like to enjoy it with a cup of coffee or tea. Other family members like to spread a thin layer of butter on it and cover with berry spread or any favorite jam. Toasting a slice and spreading a generous amount of jam on it is also another delicious variation.   

Ukrainian Pumpkin Bread is delicious any time of the year! It has a mild pumpkin flavor from homemade pumpkin puree, a yellow-ish fluffy and tender texture and a shiny dark-brown crust. | olgainthekitchen.com

How to Freeze Pumpkin Bread?

Like many other homemade baked goods, you can freeze Ukrainian pumpkin bread using these instructions to preserve its fresh flavor and texture for couple months.

  1. Cool baked pumpkin bread completely.
  2. Tightly wrap the loaf or slices in 2-3 layers of plastic wrap. I like to freeze in slices individually because the slices thaw much faster.
  3. Place wrapped pumpkin bread in a large freezer-friendly storage bag or plastic container.
  4. Date the bag and use for 2-3 months.
  5. Thaw wrapped or unwrapped pumpkin bread in the refrigerator or at room temperature. Either method works like a charm!

Secrets to Perfect Pumpkin Bread:

  • The bread pan: use nonstick bread loaf pans or glass casserole dish for best results.
  • Parchment paper: butter the bread pan on bottom and all sides and then use parchment paper to cover the bottom and two longer sides of the bread pan. Once the bread is baked and slightly cooled, I pull the parchment paper on both sides to take the bread out.
  • Bread seams: make sure that the bread seams are on the bottom of the bread or they will explode on sides while baking.
  • Rising time: it’s important that the bread dough rises two times for the fluffy results. Bread might need more rising time than mentioned in recipe if your room is cold.
  • Bake time: all ovens are different. Check bread after 30 minutes to see if the sides and top are dark-brown.
  • Pumpkin puree: this recipe calls for homemade pumpkin puree. Canned pumpkin puree or pumpkin pie filling will not work!
  • Let it cool: allow the baked bread to cool in the bread pan for 10 minutes and then let cool to room temperature covered with clean kitchen cloth. Hot bread will be sticky and not as easy to cut.

Ukrainian Pumpkin Bread is delicious any time of the year! It has a mild pumpkin flavor from homemade pumpkin puree, a yellow-ish fluffy and tender texture and a shiny dark-brown crust. | olgainthekitchen.com

How to Make Ukrainian Pumpkin Bread:

1. In a glass measuring cup, combine warm water, sugar and instant dry yeast. Set aside to rest until foamy.

2. In a large bowl, combine warm whole milk, granulated sugar and salt. Add homemade pumpkin puree, oil and vanilla extract. Stir to combine. Finally, add the yeast mixture and stir once again.

3. Add flour 1 cup at a time to wet ingredients, stirring until just barely incorporated with each addition. Transfer the dough into the bread machine basket and set to “dough” cycle. Add more flour if necessary. Dough should feel barely sticky to the touch, but should not stick to the sides of the basket while kneading. Once the cycle is done, dough will be doubled in size. 

4. Meanwhile, grease 2 – 9×5-inch loaf pans and line parchment paper with pans. 

Ukrainian Pumpkin Bread is delicious any time of the year! It has a mild pumpkin flavor from homemade pumpkin puree, a yellow-ish fluffy and tender texture and a shiny dark-brown crust. | olgainthekitchen.com

5. Turn the dough out onto a lightly floured surface and knead it with your hands. Divide the dough into 2 equal pieces. Roll each piece into an even 8×10-inch rectangle. Then roll the dough up starting with the longer side. Seal sides and ends. Transfer the roll into prepared loaf pan, seam facing down. 

6. Cover bread with a clean kitchen cloth and place in a warm, draft-free area until pumpkin bread is doubled in size.

7. Preheat the oven to a 350°F. In a small bowl, whisk 1 large egg for egg wash.

8. Gently score each loaf with a sharp knife. Brush loaves with egg wash and bake both at the same time for 30-35 minutes. Bread will be dark-brown color. Allow the baked bread to cool in the bread pan for 10 minutes and then pull the parchment paper on both sides to remove bread from pan. 

9. Cover bread with clean kitchen cloth. Let cool to room temperature. 

Ukrainian Pumpkin Bread is delicious any time of the year! It has a mild pumpkin flavor from homemade pumpkin puree, a yellow-ish fluffy and tender texture and a shiny dark-brown crust. | olgainthekitchen.com

Ukrainian Pumpkin Bread is delicious any time of the year! It has a mild pumpkin flavor from homemade pumpkin puree, a yellow-ish fluffy and tender texture and a shiny dark-brown crust. | olgainthekitchen.com

Favorite Pumpkin Recipes:

Ukrainian Pumpkin Bread is delicious any time of the year! It has a mild pumpkin flavor from homemade pumpkin puree, a yellow-ish fluffy and tender texture and a shiny dark-brown crust. | olgainthekitchen.com

Ukrainian Pumpkin Bread is delicious any time of the year! It has a mild pumpkin flavor from homemade pumpkin puree, a yellow-ish fluffy and tender texture and a shiny dark-brown crust. | olgainthekitchen.com

Ukrainian Pumpkin Bread

5 from 1 vote
Servings: 2 loaves
Prep Time: 3 hours 25 minutes
Cook Time: 35 minutes
Total Time: 4 hours

Ukrainian Pumpkin Bread is delicious any time of the year! It has a mild pumpkin flavor from homemade pumpkin puree, a yellow-ish fluffy and tender texture and a shiny dark-brown crust. The house smells wonderful when it bakes!  

Ingredients

  • 1/3 cup very warm water, not hot (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, not hot (tip: microwave cold milk 40 seconds)
  • 1/2 teaspoon fine salt
  • 1 cup homemade pumpkin puree – room temp
  • 1/2 cup grapeseed or vegetable oil
  • 1 teaspoon vanilla extract
  • 5 1/2-6 cups all-purpose flour, sifted (I use Bob’s Red Mill)
  • 1 large egg – room temp (for egg wash)
  • butter to grease pans

Instructions

  1. In a small bowl or a measuring cup, add 1/3 cup water (must be very warm, but not hot 110-115°F). Sprinkle in 1/2 tsp granulated sugar and 1 1/2 tbsp instant dry yeast; stir gently to combine. Set aside to rest until foamy (10-15 minutes).

  2. In a large bowl, combine 1/2 cup warm whole milk, 1 cup granulated sugar and 1/2 tsp fine salt; stir or whisk in order for sugar to melt a bit. Add 1 cup homemade pumpkin puree, 1/2 cup oil and 1 tsp vanilla extract. Stir to combine. Then, add the yeast mixture and stir once again.

  3. Add flour 1 cup at a time, stirring until just barely incorporated with each addition. (I usually do 5 1/2 cups, but do not go over 6 cups). Transfer the dough into the bread machine basket and set to the “dough” cycle. (My bread machine settings show 2 hours 20 minutes which includes kneading and rising). The dough rests and then when it starts kneading, I sometimes add couple more tbsp of flour. Dough should feel barely sticky to the touch, but should not stick to fingertips or the sides of the basket while mixing. Once the cycle is done, dough will be doubled in size. (You can skip this step and add everything into the bread machine basket, but I do the way mom does to prevent flour from flying all over the inside of bread machine.)

  4. Meanwhile, grease 2 (9x5-inch) nonstick loaf pans. Cover the bottom and two longer sides of the pans with parchment paper. It will be easier to take out baked bread. Set aside.

  5. Turn the dough out onto a lightly floured surface and knead it with your hands for 1 minute. Divide the dough into 2 equal pieces. Using a rolling pin, roll each dough piece into an even 8x10-inch rectangle. Then with your hands, roll the dough up starting with the longer side, keeping a tight roll. Seal sides and ends. Transfer the roll into prepared loaf pan, seam facing down. Using this method of rolling out and in helps make an even loaf, spread from one side to another in loaf pan.

  6. Cover bread with clean kitchen cloth and place in a warm, draft-free area until pumpkin bread is doubled in size, for 1-1 1/2 hours.

  7. Preheat the oven to a 350°F. In a small bowl, whisk 1 large egg (this will be your egg wash).

  8. If desired, gently score each loaf with a really sharp knife. Brush loaves with egg wash and bake both at the same time for 30-35 mins. Bread will be dark-brown color. Allow the baked bread to cool in the bread pan for 10 minutes and then pull the parchment paper from both sides to remove bread from pan. Use thin spatula to release bread on sides where there is no parchment paper.

  9. Cover bread with a clean kitchen cloth and let cool to room temperature. OR give another 10 minutes before slicing. Hot bread will be chewy and sticky when slicing.

  10. Bread is delicious to enjoy by itself, with butter on top or jam (toasted is a good idea).

Recipe Notes

  • Special Tools: Bread Machine | Rolling pin | 2 (9x5) Loaf Pans | Pastry Brush
  • Measuring flour: spoon flour into a measuring cup and scrape off the top with the back of a knife.
  • Pumpkin puree: this recipe calls for homemade pumpkin puree. Canned pumpkin puree will not work!
  • You can prepare the dough using a mixer or by hand, following the same instructions and rising times.
  • Bake time: all ovens are different. Check bread after 30 minutes to see if the sides and top are dark-brown.
  • To store bread: let bread cool completely, then wrap it in plastic food wrap or plastic bag and keep at room temperature for up to 5 days.
  • To freeze pumpkin bread: cool baked bread completely. Tightly wrap the loaf or slices in 2-3 layers of plastic wrap. Place wrapped pumpkin bread in a large freezer-friendly storage bag or a plastic container. Date the bag and use for 2-3 months. Thaw wrapped or unwrapped bread in the refrigerator or at room temperature.
  • Bread seams: make sure that the bread seams are on the bottom of the bread or they will explode on sides while baking.

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