“My mother used to make this bread every year after we harvested pumpkins from our garden. She had learned the recipe from her stepmother.”
by Karla Helmedach, who works in the Dangerous Goods & Sensitive Cargoes department in Hamburg, Germany
A comforting loaf made from fresh pumpkin and everyday ingredients.
Pumpkin bread is the kind of recipe that captures the essence of autumn and winter: simple, warm and quietly comforting. With cooked pumpkin folded into the dough, it bakes into a soft, golden loaf.
Made from just a few pantry staples, this easy pumpkin bread recipe fits into any kitchen routine yet still feels a little special.
Enjoy it the way Karla does: sliced while still warm and topped with salted butter.
Appetizer
Vegetarian, nut-free
Preparation time: 150 min
Ingredients:
- 500 g flour
- 500 g pumpkin
- 250 g sugar
- ½ cup (100g) of oil, e.g. sunflower oil
- Salt
- 1 egg
- 1 cube fresh yeast
Preparation:
Chop the pumpkin and cook it in salted water, just like you would potatoes. Drain the pumpkin and leave it to cool until lukewarm.
Put the flour in a bowl. Make a well in the flour, crumble the yeast into it, then add the sugar and pumpkin. First, mix these three ingredients together. Then knead the mixture into the flour. Finally, add the egg and oil, kneading everything together to form a smooth dough.
Place the pumpkin bread dough back into the bowl, cover it with a damp kitchen towel, and let it rise until it doubled in size. This takes around 30 to 60 minutes in an oven at a maximum temperature of 50°C. Place the risen dough in a loaf pan and bake in a preheated oven at 175°C for about an hour.
Serve the pumpkin loaf still warm with a bit of (salted) butter.
Tip: If you want to make a sweeter, cake-like pumpkin loaf, go ahead and add more sugar as well as a teaspoon of cinnamon, if you like.
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