Pumpkin Bread
Pumpkin bread is a recipe with fresh ingredients from the Bread category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g pumpkin flesh (cleaned, weighed)
- 2 tbsp butter
- 100 ml lukewarm water
- 500 g spelt flour
- 1 cube yeast (42 g)
- 1 tsp sugar
- 0.5 tsp cinnamon powder
- 0.5 tsp ginger powder
- 2 tsp salt
- 50 g Pumpkin seeds
- 20 g pumpkin seeds (for topping)
Instructions
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1.
Cut the pumpkin into small pieces and blanch in boiling salted water for 10 minutes, then drain well and finely puree.
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2.
Place the flour in a bowl, create a well, crumble the yeast into it and sprinkle with sugar, then pour some lukewarm water into the well and let rest for 10 minutes. Add the pumpkin puree, cinnamon, ginger, and salt to the bowl and knead with the paddle attachments of an electric hand mixer into a smooth dough, gradually adding more lukewarm water as needed. If the dough is still stiff or too soft, add 2-3 tbsp more water. Finally fold in the pumpkin seeds. Cover the dough and let rise in a warm, draft‑free spot for about 1–1½ hours.
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3.
Preheat the oven to 200 °C. Knead the dough again with floured hands, dust the outside with flour, and place it in a large loaf pan. Score the top lengthwise, brush with water, and sprinkle pumpkin seeds on top, pressing them lightly into the dough. Cover and let rise for another 45 minutes. Place a heat‑proof dish of boiling hot water on the oven floor. Bake the loaf in the middle rack for about 40 minutes until golden brown.
