The pumpkin bread is a true delight, soft, colorful, and beautiful to look at. Pumpkin is a perfect vegetable in the kitchen, delicate and versatile for both sweet and savory dishes. This bread is not only inviting but also splendid for decorating our table. Tasty and easy to make, even in shape, just use kitchen string to give the dough the shape of a beautiful pumpkin.
Now let’s see how to make our pumpkin bread! 😉
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 106.24 (Kcal)
- Carbohydrates 20.38 (g) of which sugars 1.03 (g)
- Proteins 3.75 (g)
- Fat 1.09 (g) of which saturated 0.13 (g)of which unsaturated 0.02 (g)
- Fibers 1.91 (g)
- Sodium 151.58 (mg)
Indicative values for a portion of 50 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
- 14 oz yellow pumpkin (Cleaned)
- 0.25 oz fresh brewer's yeast
- 1.5 cups Manitoba flour
- 2.4 cups all-purpose flour
- 0.5 cup water
- 2 tsp salt
- 1 tbsp extra virgin olive oil (1 and a half tablespoons)
- to taste milk
Tools
- Stand Mixer
- 1 Blender
- Bowl
- Plastic Wrap
- 1 Baking Tray
- Parchment Paper
- 1 Brush
- Kitchen String
To make the pumpkin bread, start by cleaning the pumpkin: peel it, remove the fibers and seeds, cut it into wedges, and cook it. I preferred steaming, but be careful if you choose this method, as it must remain quite dry. Alternatively, you can bake it in the oven.
When it looks soft but firm, let it cool, and once ready, blend it into a puree. Then place it in the stand mixer’s bowl with the dough hook. Add the two flours, crumbled yeast, water, and oil, set the mixer to medium speed, and let it work. When the dough is kneaded, you’ll notice because it wraps around the hook. Now you can add the salt and let the mixer knead a bit more. Your dough for pumpkin bread will be ready when it becomes nicely elastic.
At this point, transfer it onto a floured surface, knead it with your hands to form a ball. Place it in a large, lightly oiled bowl and cover it with plastic wrap. Let it rise in the turned-off oven with the light on until it doubles. It will take about 2/3 hours. Once risen, place the dough back onto a floured surface. Knead the dough with lightly oiled hands for a few seconds, place a little oil in a bowl, and soak the kitchen string. This will be used to create the shape.
Cut the dough into pieces and form balls; weigh each ball if you want equal rolls, otherwise adjust it yourself if you want two different sizes of bread. Then take the kitchen string, greased with olive oil, and remove the excess. Now tie the ball forming 8 sections, being careful not to tie too tightly as the dough will rise again. Finish tying with a bow at the top.
Place the pumpkin bread to rise for another 30 minutes on a baking tray lined with parchment paper, leave it in the turned-off oven with the light on.
After the rising time, brush the bread surface with milk and bake in a preheated oven at 338/356°F (170/180°C) in static mode. For about 40/45 minutes. Always remember that baking time and oven temperature are indicative, so adjust with your oven. Remove the bread and let it cool, enjoy it plain or filled and enjoy your treat!
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Learn about the benefits of pumpkinproperties
Pumpkin Bread storage advice
The bread can be stored for a couple of days in a paper or cloth bag. You can also freeze it in convenient portions and have it always fresh when needed.
Can you use sourdough instead of brewer’s yeast?
Yes, you can use 150g of sourdough, but it must be refreshed the night before to have the strength for leavening.
