Pumpkin Bread
A fragrant homemade bread enriched with pumpkin puree. Soft inside with a delicate flavour, perfect for sandwiches or served with savoury dishes.
Ingredients
- 400 g bread flour (3 1/4 cups)
- 200 g pumpkin puree (3/4 cup)
- 150 ml water, lukewarm (2/3 cup)
- 40 ml extra virgin olive oil (3 tbsp)
- 10 g fresh yeast (0.35 oz) or 7 g dry yeast (2 1/4 tsp)
- 10 g salt (1 3/4 tsp)
How to Make It
- Cook pumpkin until soft and mash to puree
- Dissolve yeast in lukewarm water
- Place flour in a bowl
- Add pumpkin puree and yeast mixture
- Start mixing until combined
- Add olive oil and salt
- Knead until a smooth dough forms
- Cover and let rise until doubled
- Shape into a loaf
- Place on a lined baking tray
- Let rise again for 30 minutes
- Bake in a preheated oven at 200°C / 400°F for about 40 minutes
- Cool before slicing
Tips
- Drain pumpkin well to avoid wet dough
- Use bread flour for better structure
- Score top before baking
- Let cool completely before slicing
Storage
- Keeps 2 days at room temperature
- Best eaten same day
- Can be frozen up to 1 month