Pumpkin Bread for Your Thanksgiving Leftovers

These pumpkin bread rolls are both fluffy and nutritious, thanks to the pumpkin puree and whole wheat flour in the dough. Serve them at Thanksgiving dinner, or use them to create stellar Thanksgiving leftover sandwiches.

Pumpkin Bread for Turkey Sandwiches // savvyeat.com

Because I’m not hosting Thanksgiving this year, I’ve issued myself two challenges. First is to find some great holiday dishes that I can cook in advance and contribute to the dinner, like tea-poached pears, Mexican hot chocolate roasted pecans and ginger-glazed carrots. The second challenge is to come up with unique ways to use Thanksgiving leftovers – that way, I can still cook some of my Turkey Day favorites to experiment with over the next two weeks!

Of course, when I thought of using Thanksgiving leftovers, turkey sandwiches were one of the first thing that came to mind. But these aren’t just any turkey sandwiches. For one, I made up two different flavored mayonnaises to spread on the turkey: a pepper jelly-mayo combo (1 part pepper jelly to 2 1/2 parts mayo), and a creamy cranberry spread that uses up some cranberry relish leftovers (1 part cranberry relish to 2 parts mayo). Plus, these sliders aren’t being made with regular bread rolls – instead, I’m using a homemade pumpkin bread.

I’m loving this pumpkin bread – the rolls are packed with pumpkin puree and whole wheat flour, so they have a lot more nutritional value than the standard bread rolls. At the same time, they are still light and fluffy, like all dinner rolls should be.

Pumpkin Bread Rolls // savvyeat.com

I used a combination of two Bob’s Red Mill flours for the bread: their Organic Whole Wheat and their Organic Unbleached All-Purpose, both of which are made from hard red wheat. The whole wheat flour adds a lot of nutritious vitamins and protein, but I prefer not to use it on its own in baking – it makes the final product too heavy and dense. That’s where the all-purpose flour comes in: it adds some lightness to the dough and makes for a fluffier bread. A combination of the two flours is perfect – it makes a nutritious bread that is still tasty and airy. For this bread, I used one part whole wheat flour to two parts all-purpose flour.

I spread each pumpkin bread roll with one of the flavored mayonnaises, and piled them with sliced turkey, Swiss chess and mixed greens. I think I have a new favorite turkey sandwich!

Pumpkin Bread Rolls

Prep Time: 2 hours, 15 minutes

Cook Time: 20 minutes

Yield: 9 rolls

Pumpkin Bread Rolls

These pumpkin bread rolls are perfect for Thanksgiving leftover sliders. If you want to have enough bread to both serve at Thanksgiving dinner and to use with leftovers, consider doubling the recipe and baking two pans of rolls!


  • 1 tablespoon active dry yeast
  • 1/4 cup warm water
  • 1/3 cup milk
  • 1 egg
  • 3/4 cups pumpkin puree
  • 1 tablespoon unsalted butter, melted, plus more for brushing
  • 2 cups Bob's Red Mill Organic All-Purpose Flour (you may need a little more)
  • 1 cup Bob's Red Mill Organic Whole Wheat Flour
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves


  1. Stir all ingredients together in a large mixing bowl or the bowl of a stand mixer. Allow to rest undisturbed for 10 minutes.
  2. Knead either by hand or with the stand mixer until the dough comes together in a smooth ball. If the dough seems sticky and can't be easily handled, add 1 more tablespoon of all-purpose flour and work it into the dough. Continue adding flour, one tablespoon at a time, until the dough is smooth and soft.
  3. Cover the dough and place the bowl in a warm place until the dough is doubled in size, about 1 hour.
  4. Punch down the dough, and turn it out onto a floured surface.
  5. Divide the dough into 9 equally-sized pieces and nestle them into a greased 8" round or square baking pan.
  6. Cover and allow to rise for 45 minutes to an hour. If you're prepping the dough in advance, you can refrigerate the rolls at this point, and allow them to come to room temperature before baking.
  7. Preheat the oven to 350°F. Brush the tops of the rolls with melted butter, and bake for 20 minutes, or until golden. The bread should sound hollow when tapped, and the crust should be golden-brown.

Make Ahead and Storage

Have leftovers? Here's how to store bread leftovers.


Want to try some Bob’s Red Mill flours for yourself? Click here to download a $1 off coupon for any Bob’s Red Mill product!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Dark Chocolate Pumpkin Bread

This was supposed to be a pumpkin chocolate chip bread. I love pumpkin bread, I love chocolate – why not put them together into one loaf? Except I could not for the life of me find the container of chocolate chips. I knew I had used them the morning before for pancakes, but they weren’t in their usual spot. I figured I had used them all up and forgotten about it. “Pregnancy brain” is a real thing, it turns out, so forgetting wouldn’t be out of the realm of possibility lately!

Dark chocolate pumpkin bread has a bit of chocolate in every bite! // savvyeat.com #pumpkinbread #pumpkinrecipes #fall

So instead, I pulled out a bar of dark chocolate and got to chopping.  I mixed a few ounces into the batter and proceeded to fill up my loaf pan and a muffin tin.

Of course, I found the chocolate chips on the counter, hidden behind the blender, as I tidied up the kitchen immediately after sliding the loaf in the oven. This is clearly why I need to put things away as soon as I use them!

Have a slice of this dark chocolate pumpkin bread with your next cup of coffee or tea // savvyeat.com #pumpkin #recipe #fall #quickbread

That’s okay, though. Dark chocolate pumpkin bread ended up being a tasty accident. The dark chocolate was so finely chopped that there was a  bit of chocolate in every single bite, and the final texture of the bread was much smoother than if I had used chocolate chips. So I’ll give pregnancy brain 1 point for making me totally forget where the chocolate chips were, and myself 2 points for coming up with something even tastier in retaliation. Basically, I’m still winning against the forgetfulness that comes with pregnancy. Hooray!

Dark Chocolate Pumpkin Bread

Prep Time: 30 minutes

Cook Time: 35 minutes

Yield: 2-9" loaves or 24 muffins

Dark Chocolate Pumpkin Bread

This pumpkin bread will give you a taste of dark chocolate in every bite. Make two loaves, two dozen muffins, or one set of each to enjoy some pumpkin bread all week long.


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup plain French or Greek yogurt (I used Stonyfield's Petite Creme )
  • 2 large eggs
  • 5 ounces dark chocolate, finely chopped


  1. Preheat the oven to 350°F. Grease a muffin tin or 9" loaf pan.
  2. Whisk together the flour, cinnamon, baking soda, salt, nutmeg, baking powder, allspice and cloves. Create a well in the middle of the dry ingredients.
  3. Stir the sugar, pumpkin, yogurt and eggs together in a separate bowl. Pour them into the dry ingredients and stir just until blended. Fold in the dark chocolate.
  4. Pour the batter into a muffin tin, filling each well about 2/3 full, or into a loaf pan. Bake at 350°F for 20-23 minutes for muffins, or 35-40 minutes for a loaf. Allow to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

Make Ahead and Storage


P.S.: I updated my “how to store quick breads and muffins” post with more information and better images. Check it out!