It’s bright orange and extremely juicy and delicious: we’re talking about pumpkin bread. But the autumn baked goods are rarely found in stores. So now it’s time to bake pumpkin bread!
You only need a few ingredients and a little patience to bake pumpkin bread, because the pastry is made from yeast dough. When it comes to choosing the type of pumpkin, the only limit is your imagination – we chose the Hokkaido pumpkin because it doesn’t even have to be peeled.
Bake pumpkin bread – healthy ingredients
Pumpkin bread not only scores points in terms of taste with its fluffy and juicy consistency and the slightly sweet and nutty aroma, the ingredients are also impressive thanks to good ingredients.
The wholemeal flour in the dough provides a good deal of fiber and B vitamins, while the pumpkin contains few calories (25 kilocalories per 100 grams) and plenty of beta-carotene, the plant-based precursor of vitamin A. Pumpkin seeds also score points with polyunsaturated fatty acids and iron.
Bake Pumpkin Bread
The ingredients for 1 pumpkin bread:
- 450 g pumpkin of your choice (makes approx. 300 g pulp)
- 500 g wholemeal spelled flour
- 1 cube of yeast (42 g)
- 1/2 tsp honey
- 350 ml of lukewarm milk of your choice (e.g. goat milk, buttermilk)
- 110 grams of butter
- 1 tsp salt
- 60 g pumpkin seeds
The preparation:
- Wash or peel the pumpkin, clean and cut into small cubes. Place the diced pumpkin in a saucepan, cover with water and cook covered for about ten minutes. Then drain, finely puree, and leave to cool.
- Meanwhile, put the flour in a bowl, make a well in it and crumble the yeast into the well. Mix the honey, milk, and some flour from the edges to form a pre-dough, cover, and leave to rise for 15 minutes in a warm, draft-free place. Melt 100 grams of butter.
- Add butter, salt, pumpkin puree, and 50 grams of pumpkin seeds to the pre-dough and knead everything into a smooth dough.
- Grease a loaf pan with the remaining butter and fill in the batter. Cover and let rise for another 15 minutes. Sprinkle the bread with the remaining pumpkin seeds and bake the pumpkin bread in a preheated oven at 200 °C (180 °C fan oven; gas: level 3) for approx. 60 minutes.
