Pumpkin Bread


I always seem to over buy pumpkins this time of year, luckily they keep very well in a cool dry place and they are so very versatile and not just for carving. I made pumpkin bread for the first time last year and have been craving it ever since! Pumpkins or Squash can be used.

The bread has a beautiful yellow colour.

I make my own pumpkin puree. I find it best to slice it, roast it for 30mins, peel it and liquidise ready for use. If you do this just before making your bread then the warm pumpkin puree will help with the rise.






Alternatively you can peel and chop the pumpkin into chunks, boil it for 30mins then liquidise. This can produce a wetter puree and a less intense colour.

Because I use my own pumpkin puree, the amount of extra water needed changes each time.

You will need:

  • 500g Bread Flour
  • 2tsp Fast Action Yeast
  • 2tsp Salt
  • 2tbsp Honey
  • 2tbsp Oil
  • 300g Pumpkin Puree
  • About 50ml Warm Water

For decoration:

  • 1 Egg – Beaten
  • Sprinkling of Pumpkin Seeds


  • Grease a 2lb loaf tin.
  • Mix the flour, yeast and salt together.
  • Add the honey, oil and pumpkin puree and combine until the flour has been incorporated and you have a soft dough.
  • Knead the dough for at least 10 min. I use a food mixer with the dough hook attachment.
  • After 10mins of kneading, if the dough feels a little dry add a splash of water. The dough should be soft and just a little sticky.
  • Knead again for at least 5min to ensure the water has been incorporated into the dough.
  • Pop the dough in a greased bowl and cover with cling film and prove in a warm spot for 1 – 1 ½ hours or until doubled in size. I use a sunny windowsill or next to my warm oven or radiator.
  • Once the dough has doubled in size, turn out on to a floured surface and shape into a loaf shape ready for your prepared tin.
  • Gently put your shaped dough in to your prepared tin and return it to your warm spot to prove again for about an hour.
  • Preheat your oven to 180degrees.
  • As soon as the bread has risen to just about the top of the tin brush over with your beaten egg and sprinkle with Pumpkin seeds.
  • Bake for about 30mins until golden and the loaf sounds hollow when tapped on the bottom.
  • Allow to cool in the tin for about 5mins or until cool enough to handle.
  • Turn out and finish cooling on a cooling rack.

Your bread is now ready to eat and enjoy!




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