As I mentioned in my last PUMPKIN post, this is the second recipe which comes from the second half of the pumpkin I bought last weekend. After making my first ever batch of pumpkin cupcakes which proved to be as good, if not better than one of my favourites, carrot cake, I thought I would go experimental with the other pumpkin half.
I came across a recipe HERE for pumpkin bread as in a loaf of bread and not a sweet cake loaf. I wanted to try it out, not particularly because I thought that it would taste very good, more for the fact it used exactly the amount of pumpkin that I had left. I was also curious to see how a loaf could be made without adding any water.
The water content in the pumpkin was all that this loaf needed, along with very few other ingredients, making this a simple yet original loaf to enjoy. I chose to add in some paprika but think that smoked paprika would also work really well as would some freshly chopped rosemary. What I also did to make sure the crust stayed good and crunchy, was to spray into the oven some water. This worked a treat and produced a loaf I was delighted with. It was enjoyed by all the family and made delicious toast the next day but didn’t last much longer than that.
As with my Walnut Rosemary & Fruit loaf, this bread was also excellent with blue cheese. The saltiness of the cheese balanced the sweetness of the pumpkin to make a loaf I will be returning to again and again.
As pumpkins are so cheap at the moment and this wonderful loaf is far cheaper than anything you will find in a rather costly artisan bakers, I am entering it into Credit Crunch Munch hosted by Fab Food 4 All and Fuss Free Flavours. This month the challenge is being guest hosted by Utterly Scrummy.
- 500 g strong white bread flour
- 2 tsp fast action yeast
- 2 tsp salt
- 1 tsp paprika
- 450 g cooked pumpkin I peeled and chopped the pumpkin into small chunks and boiled it for 20 minutes before straining then blitzed it in a food processor to achieve a smooth puree,
- A splash of tepid water if your dough is too dry
- Olive oil for glazing
- Pumpkin seeds and linseeds for the topping.
- 1. Cook the pumpkin, drain then mash it in a food processor or with a potato masher to achieve a smooth puree,
- 2. Put the flour, yeast, salt, paprika into the bowl of a food mixer with a dough hook attached,
- 3. Add in the cooked, mashed pumpkin then begin to knead the dough in the machine and continue for 10 minutes on a medium setting. If the dough is dry then add in a splash of tepid water. You can knead the dough by hand if you don't have a food mixer,
- 4. After 10 minutes cover the dough with a tea towel and let it rise slowly for between 1&1/2 to 2 hours,
- 5. Turn the dough out onto a work surface and knock it back as well as shape it into round loaf and place it on a baking tray lined with baking parchment. Cover with a tea towel and let prove for a further 30-60 minutes,
- 6. Pre-heat the oven to 200 degrees and once the oven is at the correct temperature, brush the top of the loaf with olive oil and sprinkle over the pumpkin and linseeds,
- 7. Spray some water into the hot oven and bake the loaf for 30-40 minutes until the crust is firm and the bottom of the loaf sounds hollow when you tap it.
- 8. Let the loaf cool on a wire rack before eating.
Adapted from Bread by Eric Treuille & Ursula Ferrigno