I truly enjoy baking with fresh ingredients that are in season because that is when they taste their absolute best. Pumpkin is the ultimate October veggie. Don’t you agree? Yesterday, I made my very first pumpkin bread and I am totally thrilled with the result. The bread has a distinct, delicious pumpkin taste and has a nice moist texture. Plus, it is super nutritious with 100% spelt flour and no added sugar.
I have had my fair share of bread-making disasters, hence when I found the recipe, my inner self didn’t immediately scream “Let’s do this!”
Once I had read the recipe more thoroughly, I realized that it was pretty straight-forward and quite easy. Consequently, I said adieu to my initial reservations; turned on the latest Mumford & Sons album, and got started.
Some Important Advice:
- Is your pumpkin already ripe? Using your fist, knock on the pumpkin’s outer shell. If it makes a hollow sound, it’s ripe!
- The biggest challenge is cutting the pumpkin. Preparing a pumpkin can be a pain, if done incorrectly. For help, check my short guide on how to quickly cut, seed and peel a pumpkin.
- If you do not have an ultra strong mixer/ food processor, remove the outer shell before steaming the pumpkin chunks. My mixer is kind of pathetic and still, for some inexplicable reason, I opted against removing the shell. Such a bad idea! I later spent ages digging out the bites of shell that my mixer had failed to shred. So do yourself and your mixer the favor and, if need be, remove the shell.
Preparation time: 30 minutes
Additional time needed:
- Dough resting time: 55 minutes
- Baking time: 40 minutes
- 1 medium-sized Hokkaido pumpkin
- 2 pkts. baker’s yeast (18g)
- 450g spelt flour
- 50g cornmeal
- 2 tsp. sea salt
- 3 tsp. pumpkin seed oil
- 50g pumpkin seeds
- Cut the pumpkin in half and scoop out the pumpkin seeds.
- Cut the pumpkin halves into little chunks and add them to a cooking pot with 50ml water.
- Steam the chunks for approx. 10 minutes and then let them cool down.
- Puree the chunks using a hand-held blender or food processor of your liking.
- Mix the lukewarm puree with the dry yeast.
- Add the flour, cornmeal, salt and oil to the mixture.
- Knead together the ingredients to form a smooth dough. If the dough is too dry, add some water.
- Knead in the 40g pumpkin seeds (optional).
- Cover the dough and let it rest for approx. 40 minutes.
- Knead the dough again. Now, place the dough on a floured surface and form it into a round loaf (or two smaller loaves).
- Use a sharp knife to mark the loaf with a cross- or star-shaped design.
- Brush some water over the loaf’s surface and add any remaining pumpkin seeds.
- Let the loaf rest for approx. 15 minutes.
- Bake the loaf in a preheated oven at 180°C for 10 minutes, then reduce the temperature to 160°C and bake the loaf for another 30-40 minutes.
- The loaf is ready when a tap on the loaf’s surface is followed by a hollow sound.
- Let it cool down and then dig in!