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Pumpkin Pie Spice Sandwich Bread

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This moist & buttery Pumpkin Pie Spice Sandwich Bread is the perfect bread for sandwiches and makes the most amazing Pumpkin Pie Spice French Toast! 

Pumpkin Pie Spice Sandwich Bread -perfect bread for sandwiches and Pumpkin Pie Spice French Toast

I love baking with Pumpkin. This is the first time I tried out a recipe for a yeasted Pumpkin Sandwich Bread.

The recipe for this Pumpkin Sandwich Bread actually came to me as it just fell out of the black hole aka. my wallet the other day!  As I find myself making a lot of lunch sandwiches lately I decided to give it a go. While baking I decided to add some Pumpkin Pie Spice to the pumpkin puree and turn it into a Pumpkin Pie Spice Sandwich Bread! The result was absolutely divine – There’s something cozy about its taste and I love the bright orange colour it gets from the pumpkin puree.


Kürbis Brot

I like it best fresh out of the oven with salted butter and jam! Happy Days! But this Pumpkin Pie Spice Sandwich Bread would also make marvelous turkey sandwiches – paired with a teaspoon of cranberry jelly. Think the day after Thanksgiving. Because of the bright golden color it also looks super festive on the holiday table!

pumpkin sandwich bread


We used our leftover slices to make French Toast on Sunday morning! I´d recommend you do the same!

Smothered with Maple Syrup – I`m pretty sure I heard my husband say that was the best French Toast EVER!

I think from now on I´ll just store some pre-cut slices of Pumpkin Pie Spice Sanwich Bread in my freezer for French Toast purposes only!


Pumpkin Sandwich Bread



Pumpkin Pie Spice Sandwich Bread

This moist & buttery Pumpkin Pie Spice Sandwich Bread is the perfect bread for sandwiches and makes the most amazing Pumpkin Pie Spice French Toast! 

Course Breakfast, Snack
Cuisine American, England
Prep Time 35 minutes
Cook Time 30 minutes
Resting time 1 hour
Total Time 1 hour 5 minutes
Servings 12
Calories 100 kcal
Author Kiki Johnson


  • 400 g Butternut squash
  • 2 whole cloves
  • 1 tsp cinnamon
  • 20 g freshly grated ginger
  • 500 g flour
  • 1 cube fresh yeast 42g
  • 50 ml milk lukewarm
  • 30 g butter
  • 50 g sugar
  • 5 tbsps Olive or pumpkinseed oil
  • 1 tsp salt
  • 50 g Pumpkin Seeds


  1. We start by making a Pumpkin Pie Spice Puree. Peel and cut the squash into cubes.
  2. Place in a pot with 100 ml of water and the spices and bring to a boil. Cook until pumpkin is done.
  3. Retrieve the cloves and blend puree in your food processor until smooth

For the dough

  1. Place flour into a big bowl and dig a little hollow in the middle.
  2. Dissolve yeast in lukewarm milk and pour into the hollow. Mix with a bit of flour and let stand for 10 minutes.
  3. Add butter, sugar, pumpkin puree, oil and salt to the dough and knead until you have a soft dough.
  4. Let the dough double in size for about 30 minutes. Preheat the oven to 185 Celsius.
  5. Once risen, knock the dough back and incorporate the chopped pumpkin seeds.
  6. Place the dough in a prepared loaf tin, notch lengthwise, brush it with a bit of water and sprinkle some more seeds on top.
  7. Let rest for another 15 minutes before baking in a 185 C hot oven for about 30 minutes. Let cook, then enjoy! 

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