Pumpkin loaf bread soft and very fluffy. How good is pumpkin even in leavened products, making them soft and super fluffy. The recipe I want to share with you today is for a super soft and delicious Pumpkin Bread. Special for breakfast but also to accompany all your dishes and for an irresistible sandwich or roll. My recipe is simple and guarantees success. Little yeast and a long rise make it as light as a cloud. A slightly sweet taste and a delicious orange color make us want to grab another slice right away. I recommend you don’t miss the recipe of the Pumpkin Focaccia and the recipe for Pumpkin Crepes perfect for sweet or savory fillings. Let’s go to the kitchen and make the most delicious Soft Pumpkin Bread you’ve ever tasted
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 194.21 (Kcal)
- Carbohydrates 33.85 (g) of which sugars 4.56 (g)
- Proteins 6.11 (g)
- Fat 4.28 (g) of which saturated 2.45 (g)of which unsaturated 1.61 (g)
- Fibers 1.28 (g)
- Sodium 49.51 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Pumpkin Bread
- 1 2/3 cups all-purpose flour
- 1 1/3 cups bread flour
- 1/2 oz fresh yeast
- 1 cup pumpkin (peeled)
- 1/8 cup sugar
- 1 cup milk
- 1/4 cup butter
- 1 teaspoon salt
- 2 tablespoons mixed seeds (for decoration)
What you need to make the Pumpkin Brioche Bread
- Loaf pan
- Stand mixer
How to prepare Pumpkin Loaf Bread
First, you need to cook the pumpkin.
Microwave cooking: place the pumpkin in small pieces in a bowl. Cover the bowl with microwave-safe plastic wrap. Use the tip of a knife to make 3-4 cuts in the plastic. Let the pumpkin cook at 750 W for 6-7 minutes.
Oven cooking: wrap the pumpkin pieces in a sheet of aluminum foil. Let it cook in the oven at 375°F (190°C) for 30-40 minutes.
Mash the cooked pumpkin simply with a potato masher or turn it into a puree with an immersion blender or a mixer. You can prepare the bread dough by hand or with the help of a stand mixer. Dissolve the yeast in lukewarm milk.
Add the pumpkin puree and sugar. Mix and also add all-purpose flour and bread flour. Knead well and add the melted butter and finally the salt. Knead thoroughly for a long time until you have a soft, fluffy dough that is not sticky. If needed, add a little more flour.
Transfer the dough onto the work surface and stretch and fold it to strengthen the dough and aid rising. Place in a bowl, cover with plastic wrap, and let rise in a warm place for 3-4 hours or more.
Take the risen dough, transfer it to the surface, and divide it into 3 parts. Roll and fold each part. Oil a loaf pan; mine measures 8.3 x 3.9 inches. Arrange the three portions of dough side by side in the pan. Cover with plastic wrap and let rise for 1-2 hours or until the dough rises to the edge of the pan.
Brush the soft pumpkin brioche with milk and decorate with mixed seeds or pumpkin seeds. Place a pan with water at the bottom of the oven; this way, steam will form, making the bread soft and tender inside but crispy outside. Bake the Pumpkin Bread in the preheated oven at 390°F (200°C) for 30-35 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can use only all-purpose flour, bringing the amount to 3 cups.
The soft loaf keeps well in a container or a food bag for 2-3 days. You can also freeze it sliced
You can substitute the butter with 3.4 oz (100 ml) of extra virgin olive oil or seed oil
Don’t miss the recipe for Soft Pumpkin Rolls
