I had never prepared a pumkin bread. To tell you the truth, I rarely buy pumpkin, as my children don’t like it at all and I never think about cooking it – even if I have eaten delicious dishes prepared with pumpkin.
But when I saw this pumpkin bread I couldn’t resist. Me and my Italian quote Anche l’occhio vuole la sua parte (the sight wants its part too meaning the things have also to please our sight) decided I HAD to prepare this cute bread.
It is easy to prepare. The pretty detail is to create the pumpkin shape, that is easily done with a kitchen twine (step by step photos below). I found this cute recipe on the Italian blog Il Mio Saper Fare.
It is a savory bread that goes pretty well for dinner, and it is great when toasted.
Enjoy and have fun preparing your pumpkin bread 😉
 
- 2¾ cup/ 400 g bread flour
- 1 cup/ 250 g pumpkin (already peeled and clean)
- ½ cube/ 12 g baker's yeast
- ½ cup + 2 tsp / 140 ml water
- 1 tsp/10 g salt
- 2 Tbsp extra virgin olive oil
- 1 tsp honey
- Wash the pumpkin and cut it in small cubes. Put it into a pan with half of the water and let it cook until well done, using a lid. Let it cool and don't eliminate the remaining water.
- Melt the yeast in the remaining water, adding the honey and mixing until well combined.
- Put all the ingredients into your kneading machine and knead for 10 minutes.
- Transfer it to a greased bowl and let it rise for 1 hour.
- Transfer the dough to a floured surface and open it and then fold ¼ towards the inside part, so the opposite side. Turn it 90° and repeat with the other two sides.
- Create a ball and put it into the bowl again and let it double in size (a couple of hours or more, depending on the temperature of the room).
- When it's done, tie it with a twine for 4 times as seen n the photos, creating the pumpkin shape.
- Transfer it to a baking sheet covered with parchment paper and let it rise for 30 minutes more.
- Turn on the oven to 400°F/200°C.
- Brush the bread with extra virgin olive oil before baking and add a pumpkin or zucchini peduncle to its center.
- Bake it for 30/40 minutes or until golden colored.
- Buon appetito!
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Do we melt the yeast in the remaining water in which the pumpkin was cooked?
No, I mean the remaining water as we don’t use all the water for cooking the pumpkin.
Is it clear? 😉
Hi there. I’m attempting to make the easy pumpkin bread. Is it okay to use canned pumpkin puree in place of the fresh pumpkin? If so, is it still one cup or less?
Thank you,
Francesca
Hi Francesca,
I never used pumpkin puree, but I believe it works. In this case I would use 1 cup of puree and ignore the 1/2 cup + 1 Tbsp needed to boil it.
Thank you 🙂
Grazie mille!