Pumpkin Bread
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 363
- Carbohydrates g 68.3
- of which sugars g 3.5
- Protein g 10.5
- Fats g 5.3
- of which saturated fat g 0.81
- Fiber g 2.8
- Sodium mg 660
- Difficulty: Average
- Prep time: 60 min
- Cook time: 55 min
- Serving: 6
- Cost: Low
- Note + 30 minutes for cooking the pumpkin + the rising time for the bread
PRESENTATION
Pumpkin bread is such a staple in Northern Italy when the air gets crisp and the leaves start falling. And here's the thing: this pumpkin bread isn't just for autumn. Nope, folks in places like Lombardy and Emilia-Romagna hang on to it well into the early winter months. Seriously, you get a loaf that's super soft and moist, with a scent that just fills your kitchen. Really good stuff.
People really, really love how the gentle taste pairs with just about everything. You know, slice it up and it works great with honey or jam. And look, it’s awesome with prosciutto, salami, or some aged cheese. The easy pumpkin bread recipe gives you a flavor that's not too sweet or too savory, which is great. Pretty much, it's perfect with anything you want to serve. Plus, the pumpkin makes the dough tender and a little golden, like each bite is a cozy hug. For real, it’s called the king of the table at family gatherings.
In northern Italian homes, homemade pumpkin bread is classic comfort food. It's the kind of thing you pass around at big Sunday lunches or on fall baking days. Sometimes it's right next to other pumpkin dough favorites like focaccia or even rustic topinambur breads—celebrating what's fresh and local. And you find yourself reaching for it even without anything on it, just because it’s so soft and flavorful. Folks say a slice with butter or paired with mountain cheese is a pleasure that can’t be beat.
The moist pumpkin bread stays fresh for days—which is really handy for snacks or breakfast. And the smell when it’s baking—seriously good—sets such a warm mood. Whether you’re looking for a healthy snack or something to share with friends over coffee, this loaf is always a hit. Honestly, it's not just about the pumpkin. It’s about creating those easy, happy moments that make home feel special, no matter the season. Cannot go wrong.
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- INGREDIENTS
- Ingredients for Pumpkin Bread
- Brewer's yeast 1 tsp (4 g)
- Type 00 flour 4 cups (500 g)
- Pumpkin 2 ½ cups (400 g) - raw, cleaned
- Malt 0.18 oz (5 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt 2 tsp (10 g)
- Pumpkin seeds 1.67 tbsp (15 g)
- Water 0.4 cup (100 g) - at room temperature
- Rosemary 2 sprigs
How to prepare Pumpkin Bread
To prepare the pumpkin bread, start by cleaning the pumpkin: remove the seeds and internal filaments and cut it into wedges, also removing the skin 1. Place a pot with water on the stove and scent it with rosemary 4. Place the pumpkin wedges in the steaming basket 3,
cover with the lid 4. Cook the pumpkin: it will take about 30 minutes, and it should be soft yet firm 5 – you can check the consistency with a fork. Mash the cooked pulp with a potato masher 6 to obtain a puree.
In a stand mixer, sift the flour 7 then add the pumpkin puree 8, yeast 9
and malt 10. Attach the dough hook and start the mixer on low speed, and add the water in a thin stream, it is important that it is at room temperature 11. Continue kneading, increasing the speed, for at least 10 minutes. When the dough comes together, you can add the salt 12: do not add it too early, as it would inhibit the dough's rising.
Let the salt absorb while continuing to knead for 2 minutes, then add the oil in a slow stream 13 and let it absorb as well: it will take about 3 minutes. Transfer the dough to the work surface 14, stretch it slightly and proceed with the folds: fold the side flaps 15
And then the top and bottom flaps, as if making a bundle 16. Seal to form a ball 17 and place it to rise inside a large bowl. Cover with plastic wrap 18
and let the dough rise for at least 3 hours in a warm place (for example, the oven turned off with the light on) until it doubles in volume 19. Lightly flour the work surface and place the risen dough on it 20. Repeat the 4 strength folds 21,
form a well-sealed ball as before 22 and place it on a baking tray lined with parchment paper. Let it rise for another hour 23 then, with a sharp knife or cutter, make 8 cuts on the surface of the dough 24, to make it resemble a real pumpkin.
Spray some water on the surface of the bread to make it moist 25, and distribute pumpkin seeds within the slits you made 26. Now bake the bread in a preheated static oven at 392°F, with a tray of water placed on the bottom for the first twenty minutes: the water will create the necessary humidity inside the oven for proper rising. After the first 20 minutes, remove the tray of water, lower the temperature to 374°F, and bake the bread for another 35 minutes or so. Let your pumpkin bread cool 27 before enjoying it!