Pumpkin Bread


Autumn is a wonderful season with its colors, the trees are stripped, the leaves crack under your shoes during walks in the park.

The first cold, caresses your face, touches your hair and pushes us to seek the warmth of home.

Luckily we have a wonderful ingredient that accompanies us throughout the autumn period … the Pumpkin!

Pumpkin has a characteristic flavor that is suitable for the preparation of both savory pacts, such as soups, and side dishes, and sweets, such as cakes and pies and why not, even in the preparation of bread.

This bread is soft, fragrant, delicate, has a neutral flavor that goes well with both sweet and salty.

Try it!


500 g of Caputo Fioreglut Flour

300 g of Pumpkin

30 g of Caputo dry yeast

10 g of Salt

30 ml of Extra Virgin Olive Oil

300 ml of Cold Water (from refrigerator)

1-2 sprigs of fresh Rosemary


Cut the pumpkin and bake it in the oven for about 25 minutes.

After this time, transfer it to a mixer and blend it, it must become a smooth cream.

In a bowl, pour the flour, baking powder and salt and mix with your hands. Incorporate the pumpkin and rosemary cream and pour in the water.

Work the dough with an electric mixer (hook whisk) until it is grainy.

Remove from the edges with a spoon. Incorporate the oil and continue to work with the electric whisk for about 3/4 minutes.

Before putting it in the mold, add a little oil to detach it, help yourself with a tarot (dough cutter).

In the bowl where you worked the dough, add a little water and oil, it will be used to wet the surface of the bread before baking it.

Roll out the dough into the mold, wet the surface and let the dough rise in a warm place for about 30 minutes.

After this time, bake (preheated oven) at 180 degrees (oven on top and bottom) for about 35/40 minutes.

Always check the cooking, every oven is different.

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