Riddle me this…
You can boil me, roast me and puree me. You can make halwa, sabzi, or even add me to sambhar and soups. My flowers, seeds and peel are all edible and very nutritious. I am available all over the world and I am not pricey. I am great for your eyes, gut and overall health. Above all, you can add me to your breads and buns and pies. Who am I?
Pumpkin breads can be quick breads like banana breads (with soda and baking powder) or like normal yeast breads (with yeast). Generally the quick pumpkin breads are sweet and the yeasted pumpkin breads are savoury.
Today we will bake a Roasted Pumpkin Bread (with yeast)
Preliminary: Roasted Pumpkin Puree
Cut the pumpkin in halves or quarters, put some oil and bake in the oven at 190℃ – 200℃ for 30 to 40 minutes. The pumpkin skin will become loose and can be scooped out to make puree by cooling. It can be refrigerated for a week or so.
- 2 tsp instant dry yeast
- 2 tbsp warm water
- 1 cup roasted pumpkin puree
- ⅓ cup warm milk
- ¼ cup softened butter or olive oil
- 1 large egg or 1 flax/chia egg
- 1 tbsp brown sugar
- ¼ tsp salt
- 3 cups flour (atta/atta maida mix, 450 grams)
- 1 egg lightly beaten or milk and honey (for wash before baking)
- 2 tbsp pumpkin seeds
- 1 tsp cinnamon and ginger powder
1. Dissolve yeast in water and pour into a large mixing bowl.
2. Add in the pumpkin puree, milk, softened butter or oil, egg or flax/chia egg, brown sugar and salt. Mix it well.
3. Mix flour with cinnamon and ginger powder. Add this flour mix about ½ cup at a time and knead the dough for about 5 minutes or so until it is smooth and elastic.
4. Place in a lightly greased bowl, cover, and let it rise for about 1 hour.
5. Deflate the dough gently and shape ⅔ of it into a loaf.
6. Divide the remaining dough into three equal parts. Roll out each part into a long snake or rope (about 6 inches long). Lay the 3 ropes next to each other on a lightly greased baking sheet. Pinch the 3 strands together at one end of the ropes and begin to braid. When you’ve braided the whole thing, pinch the remaining ends together.
7. Cover and let rise another 30 minutes or so. Brush with the lightly beaten egg or milk and honey wash. Sprinkle pumpkin seeds.
8. Bake at 175℃ for about 25 to 30 minutes until golden brown.
8. Cool on a wire rack for at least 1 hour.
1. Olive oil or cold pressed coconut oil are good substitutes for butter here.
2. Let the bread cool for an hour or more before slicing.
3. Pumpkin breads develop a crack across the top. Check there with a toothpick. If it comes out clean, the bread is done. If not, bake 5-10 minutes longer and recheck.
4. Cinnamon, nutmeg, ginger, and cloves can be used in this bread also. These are a must for flavour in the quick/sweet pumpkin bread.
5. Can use some oats and all purpose flour also.
6. Can replace eggs with chia or flax egg.
7. Can replace milk with almond milk.
8. Can be stored outside for a day or two, in the fridge for 5-6 days and can also be frozen.
Some closing thoughts
This bread is very nutritious! High in vitamin A, vitamin C, fibre, as well as micronutrients. You can toast it up in the mornings to serve with butter and jam, slice it thin for grilled cheese, turn thick slabs into French toast or cube it into bread pudding.
See you all in the next post. Till then!