What to do when you have been given lots of pumpkin? Make Pumpkin Soup, Pumpkin Risotto, Pumpkin Gnocchi or this fabulous pumpkin bread.

Delicious warm from the oven and great as toast. It can also be made into bread rolls and can be used it as a pizza base.

Bread is very easy to make, although, it needs time to prove. I prefer a slow prove - usually a couple of hours in a warm spot, however, the process can be hurried along by standing the bowl of dough in a sink of warm water. Bread can also be proved in the fridge overnight.

How To Make

Combine flour, sugar, salt, yeast and milk powder in a large bowl.

Mix oil and pumpkin and add to flour mixture.

Pour most of the water into the flour mixture and mix thoroughly to form a soft dough.  The dough should be moist and soft but not sticky.

Turn the dough out onto a lightly floured board or bench top 

knead until dough is smooth and elastic. 

Return dough to a clean and lightly oiled bowl.

Cover with plastic film or enclose in a large plastic bag and leave to prove until dough has doubled in size.

 Place dough in a greased bread tin and allow to double in size.

When loaf has doubled in size, brush with the bread glaze and sprinkle with the pepitas.

Pumpkin Bread

Dough 1 cup cooked, mashed pumpkin 3 cups flour 1 ½ tsp sugar 2 teaspoons salt 1 tablespoon dried yeast 1 tablespoon milk powder 1 tablespoons oil 1 1/2 cups warm water

Bread Glaze 1 egg 1 tablespoon water Whisk egg with the water. Optional Pepita / Pumpkin seeds to sprinkle on top of loaf

Combine flour, sugar, salt, yeast and milk powder in a large bowl.

Mix oil and pumpkin and add to flour mixture.

Pour most of the water into the flour mixture and mix thoroughly.  Add the remaining liquid, if necessary, to form a soft dough.  The dough should be moist and soft but not sticky.

Turn the dough out onto a lightly floured board or bench top and knead until dough is smooth and elastic. Return dough to a clean and lightly oiled bowl.

Cover with plastic film or enclose in a large plastic bag and leave to prove until dough has doubled in size.

Turn dough out onto board or bench and “knock back”.  Knead lightly, shape into a loaf shape and place in a greased bread tin. Enclose in plastic bag and leave to prove a second time.

When loaf has doubled in size, brush with the bread glaze and sprinkle with the pepitas. 

Bake bread in a hot oven (200 deg C) until bread is golden brown and sounds hollow when tapped. Remove from tin and place on a cooling rack.