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Pumpkin Bread

Homemade bread is definitely underrated. It’s one of the easiest things to bake, and yet not a lot of people bake breads at home regularly.

This bread is so easy to make, has the most delicious smell, and is simply delicious. It’s perfect for fall season, when ton of pumpkins in all shapes and sizes are scattered throughout the market.

Pumpkin Bread

Photo: Natalie Levin



Pumpkin Bread

2 large loaves

Ingredients:
500 grams whole wheat flour
450 grams all-purpose flour
16 grams instant dry yeast
50 grams maple syrup
70 ml. vegetable oil
200 grams grated pumpkin
18 grams fine salt
500 ml. water (add gradually)
150 grams pumpkin seeds

Some all-purpose flour for dusting

Preparation:

  1. In a bowl of an electric mixer with a dough hook put whole wheat flour, all-purpose flour, yeast, maple, oil, grated pumpkin, salt and water and knead on low speed for 10-12 minutes until the dough is smooth. Towards the end of kneading add pumpkin seeds. The resulting dough should be soft but not sticky.
  2. Transfer the dough to a lightly floured work surface and knead another 2-3 minutes manually. Form a round shape and place in a large bowl. Cover and let rise for about 1-2 hours or until the dough doubles its volume.
  3. On a floured surface, divide the dough into 2 parts.
  4. Form a loaf shape and place in a greased bread pan (30 cm in length). Repeat with the other half of the dough.
  5. Cover the loaves and let rise in a warm invironment for about an hour or until they almost doubled their volume.
  6. Preheat the oven to 250c degrees. If you have a baking stone, place it in the lower third of the oven.
  7. With a long knife create large incision in the center of each loaf. Sprinkle a little flour on top of the loaves.
  8. Bake the loaves for about 10-12 minutes at high heat. Then lower the oven temperature to 180c degrees and continue to bake for another 25-35 minutes until completely set and golden brown.
  9. Extracting the loaves from the pans while still hot and return to the oven for another 2-3 minutes (to dry the bottom).
  10. Remove and place on a cooling rack.
  11. Cool completely at room temperature.

Notes:

  • You can use carrots or squash instead of pumpkin.
  • It is recommended to add the water gradually rather than all of it in the beginning. The level of humidity in the air and different flour brands may affect the texture of dough, so there may be changes in the amount of water needed.
  • Instead of maple can use the same amount of honey.
  • The bread is best served freshly baked, but you can freeze it in a zip lock bag (preferably sliced) for up to 2 weeks.
Pumpkin Bread

Photo: Natalie Levin

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