All Recipes, Bakery, Breakfast, Gluten-Free, Pumpkin, Thermomix, Vegan

Pumpkin Bread


who also loves the smell of yeasty bread baking in the oven?! Isn’t it just the absolute best thing to spread your fave cheese, veg-paste or jam on those soft and gooey slices? A friend of my mom’s throws an annual party with a huge buffet for all her friends and makes this pumpkin bread every year. It was just too delicious to not ask the recipe and now I can share it with you! Perfect for the season and a great something to bring to parties. You can use any edible pumpkin you can get, which makes the taste and color vary, but all kinds are just great! So far, I’ve tried it with butternut, hokkaido and calabaza and it worked out great every time. I think, it’s especially nice if you’re gluten free, because the pumpkin gives the bread a nice flavour that it doesn’t have when using only plain gluten free flour! This bread is so easy to make with only five ingredients and really tastes amazing, so do yourself a favour and try making it!

First of all, thank you S. for the wonderful recipe, I loved the bread from the first bite! It’s so delicious! I recommend eating it as a BBQ-side with garlic and herb butter, for breaky, lunch or dinner with jam, cheese or prosciutto, very delicious with just butter and some thin cut Italian air-dried salami. Also great with cream cheese and thin cut zucchini slices, so yum!!

Here’s what you should know before baking: You’ll need to cook pumpkin purée beforehand or use canned purée. If cooking you own, butternut squash has the best texture for the bread, you won’t need much more or less flour. Calabaza contains more liquid and the purée turns out more fluid, so you’ll have to use less purée or more flour. When using hokkaido pumpkin, you’ll need to add more water to the puree, otherwise it’ll be too dry, it does have the most impressive color, though! But, you’ll figure it out. The most important thing is that you get a nice and soft dough that is just not sticking to your fingers.

500 grams pumpkin flesh
500 grams all purpose flour (I like using spelt most, feel free to sub with gluten free flour)
1 bag dry yeast
1 tbsp sugar
1 tbsp salt

Cut pumpkin into pieces and cook with only as much water as you need to keep the pumpkin from burning to the pot until soft. Take off the stove and blend the pumpkin until soft and creamy and leave to cool down.
TM5: Place pumpkin cubes in Varoma dish, fill in 500 g water in mixing bowl and steam pumpkin for 15 Min/Varoma/speed 1. Fill pumpkin water in a bowl or pitcher and place steamed pumpkin in mixing bowl. Add about 30 g of the pumpkin water and blend for 30 sec./speed 8. Scrape down the puree with the spatula and repeat the blending if neccessary. Let cool down to room temperature.
In a bowl, mix flour, yeast, salt and sugar and knead in pumpkin puree. Knead the dough until it’s soft and silky and stops sticking to your fingers, add some flour if the dough is too sticky or water if it won’t get softer. (Tip: Yeast dough likes to be folded and beaten, so don’t be shy and put all your anger into it!)
TM5: Add flour, yeast, salt and sugar to the pumpkin puree and knead a smooth dough for 6 min./Dough mode.
Place the dough ball into a bowl, cover with a clean kitchen towel and leave to rise for at least an hour. If you have some time and want it to be extra nice and fluffy, let it rise in the fridge over night. (The cool rising process makes the yeast taste less yeasty and brings a much nicer result!)
Preheat the oven to 170°C and put an oven prove bowl with water on the bottom of the oven (the steam will be responsible for a delicious crust!).
Grease a loaf pan and coat it with flour (makes the bread come out very easy once it’s done). Form a bread with the dough and place in the pan.
Bake for 40-50 minutes, leave to cool in the pan for about 10 minutes, then leave to cool completely on a cooling rack.

You’re gonna love it soooo much, I promise! Shoot me a comment if you do or if you have any questions!



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