Inspiration comes in odd places, sometimes. For me, it mostly comes in the form of leftovers. I love getting whole pumpkins in winter to roast, but Sam isn’t such a fan of pumpkin, leaving me pretty much up to my neck in orange stuff, because there’s only so much roast pumpkin you can eat before you want to move on.
So what DO you do with leftover roasted pumpkin? Me, I like to mash it up, because then, it gets a second life as a whole bunch of things. This time, as my pumpkin bread!
- 2 cups + 3 tbsp strong (baker's) flour, plus extra for dusting
- 150g mashed pumpkin
- 1.5 tsp dried yeast
- 2 tsp cooking salt
- 2 tbsp vegetable oil
- 1.5 tbsp honey
- 150-200ml warm water
- Milk, to brush, if desired
- Mix 2 cups for strong flour, and all the ingredients except for the water in the bowl of a standing mixer or food processor with the kneading attachment.
- With the motor running, slowly stream the warm water in till the mixture becomes a wet dough. It should stick to the spindle.
- Let knead for a few minutes, and then add extra flour 1 tbsp at a time till the mixture balls up and comes off the side of the bowl.
- Turn out onto a lightly floured surface, and with oiled hands, lightly knead to make sure the dough is smooth all the way through.
- Form into a ball and place into an oiled bowl. Leave in a warm, draught free place to prove till doubled in size.
- Punch back the dough and form into loaf. I chose to braid mine.
- Heat oven to 220C.
- Leave in a warm place, covered with a damp tea towel to prove again till doubled in size.
- Brush with milk or dust lightly with flour, and bake for 20 min, or till golden brown.
- Depending on the heat of your oven, you might need to turn the tray halfway through.
- Leave to cool for 10-15 minutes before consuming.
This pumpkin bread is a simple variation on my basic white bread recipe that I also use to make Caramelised Garlic Bread, because I find that it’s such a fantastic soft white bread recipe that just works every single time. The pumpkin mash/puree makes a slightly denser bread, but I just love the light orange tinge that tints the dough, and the subtle sweet finish when eaten with a smear of butter and a sprinkle of salt!
What’s your favourite way to use up leftover roast pumpkin? I’d love to hear from you in the comments below! Want to up the ante? Then stay tuned for my Roasted Pumpkin and Blue Cheese Bread Recipe, coming soon to Tea For Tammi.