Basic Pumpkin Bread

Name: Basic Pumpkin Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 20
Cuisine: German
Ingredients: 450 g pumpkin of choice (yields about 300 g flesh); 500 g spelt whole‑grain flour; 42 g yeast (1 cube); ½ tsp honey; 350 ml lukewarm milk to taste (e.g., goat milk, buttermilk); 110 g butter; 1 tsp salt; 60 g pumpkin seeds

Prep: 20min

| Servings: 20 | Cook: 1h

Baking pumpkin bread is not difficult – try our great basic pumpkin bread recipe!

Ingredients

450 g pumpkin of choice (yields about 300 g flesh)
500 g spelt whole‑grain flour
42 g yeast (1 cube)
½ tsp honey
350 ml lukewarm milk to taste (e.g., goat milk, buttermilk)
110 g butter
1 tsp salt
60 g pumpkin seeds

Instructions

1.
Wash or peel the pumpkin, clean it, and cut into small cubes. Place the pumpkin cubes in a pot, cover with water, and steam covered for about 10 minutes until tender. Then drain, finely puree, and let cool.
2.
Meanwhile, put the flour in a bowl, make a well in the center, and crumble the yeast into it. Stir in honey, milk, and a little flour from the rim to form a pre‑starter; cover and leave in a warm, draft‑free spot for 15 minutes. Melt 100 g of butter.
3.
Add the melted butter, salt, pumpkin puree, and 50 g pumpkin seeds to the pre‑starter and knead everything into a smooth dough.
4.
Grease a loaf pan with the remaining butter and pour in the dough. Cover and let rise for another 15 minutes. Sprinkle the loaf with the remaining pumpkin seeds and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 60 minutes.