These pumpkin bread rolls are so easy to make. They don’t require any yeast, sugar, eggs, butter or oil. They come out soft and chewy, and are great for breakfast or as a dinner roll. These bread rolls are ready in 30 minutes, including baking time.
Now that it’s officially Fall, I’m ready to share some pumpkin recipes. Like this super easy pumpkin bread recipe. This is not a sweet pumpkin cake bread. Instead, these are like classic bread rolls but pumpkin flavored. They are perfect when you need a quick bread recipe.
Ingredients
- Pumpkin Puree
- Self-Rising Flour
I used canned pumpkin puree (Libby’s brand), but you can also use homemade pumpkin puree. Just make sure your puree is very thick and that you have drained off all the liquid so the puree is not too liquidy. Having too much liquid will make the dough very sticky and hard to work with.
If you don’t have self-rising flour, you can make your own using all-purpose flour, baking powder and salt. I share the exact measurements in the recipe card at the end of the post.
Variations
This is a very basic pumpkin bread recipe. While you can definitely enjoy it as is, you can also add other ingredients to add more flavor and make more variations.
- Add cinnamon to the dough for a cinnamon pumpkin bread roll.
- Add sugar to make sweet pumpkin bread rolls. You can also dust the tops with cinnamon and sugar.
More Easy Bread Recipes
- 3 Ingredient Parmesan Bread Rolls
- 2 Ingredient Apple Bread Rolls
- 2 Ingredient Milk Bread
- Sweet Potato Bread
2 Ingredient Pumpkin Bread Rolls
Ingredients
- 1 1/4 cup (298 g) pumpkin puree
- 2 cups (250 g) self-rising flour
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, add ingredients. Stir with a spoon until the flour is fully incorporated into the pumpkin. You may need to knead the dough with your hands a few times to get all the flour into the dough.
- Divide dough into 12 pieces. Roll dough to form balls and place onto prepared baking sheet, spread 2 inches apart.
- Bake for about 20 minutes or until rolls are done. Breads can be served with butter or your favorite spread.
Notes
- This recipe was originally tested with White Lily self-rising flour which has a lower protein amount than some other brands of self-rising flour. The amount of protein affects the amount of liquids needed. If you are using a self-rising flour that has 2 grams of protein per 1/4 cup, then you can make the recipe as written.
- If you are using a self-rising flour brand that has 3 grams of protein per 1/4 cup, then remove 4 tbsp of flour from the amount stated in the recipe and replace with 4 tbsp of cornstarch.
- To properly measure flour, spoon the flour into the measuring cup and then level off with a knife. Do not directly dip the measuring cup into the flour because this results in too much flour. Use this method of measuring whether you are measuring self-rising flour or measuring all purpose flour to make your own self-rising flour.
- Homemade self-rising flour:
- If you are using all purpose flour with 2 grams of protein per 1/4 cup: Whisk together 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt.
- If you are using all purpose flour with 3 grams of protein per 1/4 cup: Whisk together 1 cup + 12 tbsp all purpose flour + 4 tbsp cornstarch + 3 tsp baking powder + 1/2 tsp salt.
- If using homemade pumpkin puree, make sure it is thick and not too liquidy.
- How sticky your dough is may vary depending on the pumpkin puree consistency. I used Libby's pumpkin puree. I was able to roll the dough between my palms. If your dough is stickier, the recipe will still work, but you may need to just place the dough pieces onto the baking sheet and then try to shape and smooth to form round dough balls.
- This bread is a very basic pumpkin bread recipe. You can easily modify it to create other variations, like adding cinnamon for a cinnamon pumpkin bread or adding sugar for a sweet bread.
- I used White Lily Self Rising Flour.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I wonder if I could substitute butternut squash for the pumpkin?
As long as the consistency is the same as pumpkin puree it should work fine.
More like a question, do you think gluten free flour would work?
We’ve only tested the recipe with self-rising flour. You could try a cup for cup GF self-rising flour, but we can’t say how it will change the result.
With the possible shortages on the horizon these are great to know!!!
If you want more ideas, we have lots of recipes with 4 Ingredients or Less.
So glad I tried this! Not experienced or confident in the kitchen. As a Nutritionist, I prefer things clean and simple. This website and these recipes truly honor that with sophisticated recipes that are enjoyable to eat!
We’re glad you tried them, too!
These are so amazing I have made them many times and today I make them and we are eating them with turkey chili! Also I use gluten-free flour!! Delicious!!
That’s great! We’re so glad you love them.
Can I Make ahead and freeze these
We haven’t tried freezing them but if you do make sure to keep them in a freezer container and then thaw them at room temperature before warming them up.
Sounds delicious. If I add sugar how much?
About a 1/4 cup should work!
Thanks!
Will this recipe work with spelt flour?
Sorry, but we haven’t tried that substitution.
Excellent and helpful
Can I make these with an almond or nut flour?
Sorry, but we’ve only tested it with self-rising AP flour.
I am going to make tomorrow. Will let you know.
Pat
Hope you enjoyed them!
Can i just put tis into a bread maker?
We haven’t tried the recipe in a bread maker – if you try it let us know!
Can you make these with almond flour
I have not tried with almond flour, but I don’t think it will work.
Great recipe
Thanks!
Can these be made gluten free?
We’ve only tested the recipe with self-rising flour. You could try a cup for cup GF self-rising flour, but we can’t say how it will change the result.
Hi Sweet Kirbie – thank you for your wonderful recipes – how much cinnamon should I add to these pumpkin rolls. – can’t wait to make them – God’s Blessings
1 to 2 teaspoons should work!
How many bananas would you use for banana bread
Sorry, but this recipe uses pumpkin so not sure which recipe you’re asking about?
Can this recipe be made in muffin pan or loaf pan?
yes you can make in a muffin pan
Easy an Delicious ?
I’m glad you enjoyed!
Love easy recipes. This one i most definitely will try. Happy Fall Y’all. ?
Happy Fall!
These sound perfect to have with thanksgiving dinner!
Too easy not to make and see how it goes.
Thanks!
Sincerely,
Cora Fadigan
it is a great recipe for thanksgiving!
Can I use some whole wheat flour instead of the white stuff?
you can try replacing half of ap flour with whole wheat. The rolls will be a little drier.
Will this recipe work if gluten free flour is used in the self-rising flour recipe?
I have not tested it with gluten free flour