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Tammi Kwok

Pumpkin Bread Recipe

What do you do when you have leftover pumpkin mash? Make pumpkin bread, of course! Here's my recipe for a fluffy loaf, best enjoyed warm and slathered with butter.

Ingredients
  

  • 2 cups + 3 tbsp strong baker's flour, plus extra for dusting
  • 150 g mashed pumpkin
  • 1.5 tsp dried yeast
  • 2 tsp cooking salt
  • 2 tbsp vegetable oil
  • 1.5 tbsp honey
  • 150-200 ml warm water
  • Milk to brush, if desired

Method
 

  1. 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.
  2. With the motor running, slowly stream the warm water in till the mixture becomes a wet dough. It should stick to the spindle.
  3. 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.
  4. Turn out onto a lightly floured surface, and with oiled hands, lightly knead to make sure the dough is smooth all the way through.
  5. Form into a ball and place into an oiled bowl. Leave in a warm, draught free place to prove till doubled in size.
  6. Punch back the dough and form into loaf. I chose to braid mine.
  7. Heat oven to 220C.
  8. Leave in a warm place, covered with a damp tea towel to prove again till doubled in size.
  9. Brush with milk or dust lightly with flour, and bake for 20 min, or till golden brown.
  10. Depending on the heat of your oven, you might need to turn the tray halfway through.
  11. Leave to cool for 10-15 minutes before consuming.