Here is another version of pumpkin bread, because you’ll also find the first pumpkin bread recipe I made with the bread machine on the blog.
Both recipes satisfied me, but I like this one more because of the pumpkin shape I gave it, and anyway, the two recipes have different ingredient ratios… similar but not the same.
A bread with a slightly different taste than usual, but I like it a lot… the only advice is to stick to the amount of salt, maybe a pinch more rather than less, because the pumpkin is a bit sweet, and if we reduce the salt, we might not like it.
In my opinion, it is also excellent with jam.
I added water to the dough, but if your pumpkin turns out to be more watery than mine, don’t add it; you can adjust as you knead the dough.
All you need to do is follow my recipe and see how good pumpkin bread is!!!
If you make this or other recipes from my blog, feel free to send me your photos, and I’ll post them on my Facebook page in your name.
Kcal approximately 1612 total
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Portions: 1 loaf
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients for making Pumpkin Bread
- 3 1/4 cups Manitoba flour
- 5.8 oz pumpkin puree
- 0.18 oz fresh yeast
- 0.42 oz salt
- to taste various seeds, I used sesame and poppy
- 3.4 tbsp water
- 0.7 oz extra virgin olive oil
Preparation of Pumpkin Bread
Preparation of the pumpkin puree
Cut the pumpkin into slices, remove the skin and place it on a baking sheet lined with parchment paper, bake in a preheated oven at 300°F for about 30 minutes.
Preparation
I prepared the dough with the mixer, but you can easily do it by hand, working the dough a bit more.
In the mixer bowl, put the flour, pumpkin puree, crumbled fresh yeast and mix well.
At this point, add the salt, lukewarm water, extra virgin olive oil, and work the dough first at low speed and then increase to medium speed for a few minutes.
Once a well-combined dough is obtained, transfer it into a large container, cover with plastic wrap, and let it rise in the oven with the light on for about 3 hours or until doubled.
Once risen, place the dough on a lightly floured work surface, shape it into a loaf, and transfer it to a baking sheet lined with parchment paper.
Allow to rise for at least another hour, then score the surface of the bread creating a central circle (using a pastry cutter) and then lateral cuts to resemble a pumpkin.
Dampen the surface of the loaf, then sprinkle with seeds.
Bake in a preheated oven at 390°F, after 20 minutes lower the temperature to 350°F. Bake for another 30 minutes.
Once baked, wait for it to cool before slicing to prevent damage.
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