Fall time is pumpkin time! Autumn vegetables conquer the hearts of young and old both in decoration and in the kitchen. This allows manydelicious dishesPrepare dishes that not only taste great, but also look very appetizing. And since bread is a must on every table, today we have collected some of the best pumpkin bread recipes that you and your family can prepareIndulge in culinary delights in autumncan.
Salty or sweet? These pumpkin bread recipes have something for every taste!
Since the pumpkin is for both sweetness and...savory recipesis suitable, one often wonders whether it is a fruit or a vegetable. In fact, pumpkin lies somewhere in between and can be described as a fruit vegetable. The most popular pumpkin varieties in this country include butternut and Hokkaido pumpkin, which have a sweet taste and are perfect for both sweet and savory pumpkin breads.
Below you will find 5 delicious recipes to bake that will make your kitchen smell wonderfully of autumn. You can also prepare these bread recipes in the Thermomix. It would be recommended to first steam the pumpkin pulp in Varoma and then mix it with the remaining ingredients in the TM bowl, depending on the recipe.
Classic pumpkin bread recipe
There is nothing more delicious thanhomemade bread. This savory pumpkin bread recipe is perfect for breakfast or making sandwiches.
Ingredients for 2 breads:
- 225 g pumpkin puree (canned or homemade)
- 250 ml warm water
- 1 EL (11 g) Trockenhefe
- 1 EL Honig
- 2 Owner
- 600 g wheat flour
- 60 ml vegetable oil
- 1/2 tsp salt
- Optional: pumpkin seeds, sesame seeds, poppy seeds for sprinkling
Prepare a cup (250 ml) of warm water and dissolve the honey in it. Add yeast and let rise for 10 minutes.
Add pumpkin puree, eggs and oil and stir. Add salt and 1/3 of the flour and mix with the dough hook of the hand mixer. Keep adding flour until the dough forms a ball.
Grease a clean bowl, put the dough in it, cover with a clean towel and let it rise in a warm place. Once the dough has doubled in size (between one and two hours), punch it down and divide it into two greased bread pans.
Poke a few holes in the dough with a fork - unless you decorate it with pumpkin seeds. If decorating with seeds and kernels, sprinkle the kernels on the top of the bread. Then, using a sharp knife, cut 4 or 5 diagonal slits in the bread and let it rise over the edge of the pan.
Bake the pumpkin bread at 180°C for 30 minutes until it is golden brown and sounds hollow when tapped.
Hearty pumpkin bread with fresh yeast
In this recipe, you start with raw pumpkin, cook it with aromatic spices and then turn it into a puree. Here is everything you need for this recipe:
Ingredients:
- 1 small pumpkin (about 600 g)
- 600 g wheat flour
- 120 ml milk (at room temperature)
- 2 tbsp olive oil
- 21 g fresh yeast (or 7 g dry yeast)
- 2 tsp salt
- 6 sage leaves
- 2 cloves
- 2 pinches of ground ginger
- Optional: 2 pinches of cayenne pepper
First peel the pumpkin, remove the seeds with a spoon and cut the pulp into small cubes. Fill a large pot with water and bring to the boil. Cook the pumpkin cubes together with the cloves and sage leaves for about 10 minutes.
Drain the pumpkin, remove the cloves, put the pulp in a blender and puree. Sprinkle wheat flour on the kitchen table. Make a hole in the middle of the flour, pour the milk into the hole and lightly stir in the yeast.
Then sprinkle the salt on the edge of the flour and add the remaining ingredients: olive oil, spices and finally the pumpkin puree. Knead all ingredients into an elastic dough. Add a little more flour if necessary.
Form the dough into a ball and place it in a bowl, cover with a damp kitchen towel and let it rest for about an hour. This is best done in an oven that has been preheated to the lowest setting and then switched off.
Once the dough has risen (which usually takes about an hour), shape the dough into a shape you like. You can also divide the dough to make smaller pumpkin rolls. Place the dough on a baking tray lined with baking paper and cover with a cloth.
Let the dough rise for another half hour. In the meantime, preheat the oven to 200°C. Bake the pumpkin bread in the oven for 30 to 35 minutes, depending on the size. You will know that the bread is ready when it has a nice brown color on the outside and sounds relatively hollow when tapped.
Gluten-free, flourless pumpkin bread with feta and chives
You can also make a delicious, hearty pumpkin bread gluten-free. In the following recipe the bread is prepared without flour and without yeast.
Ingredients:
- 400 g pumpkin, peeled, seeded and cut into even cubes
- 3 large eggs, lightly beaten
- 150 g More
- 120 g tapioca starch
- 100 g seed mixture made from ground linseed, sunflower seeds and almonds
- 75g brown rice flour
- 30 g chives, chopped
- 50g coconut oil, melted
- 1 tbsp pure maple syrup
- 3 tbsp psyllium husks
- 2 tsp baking powder
- 1 TL Natron
- 2 tsp paprika powder
- 1/2 tsp sea salt
- To decorate: leaves from 2 fresh rosemary sprigs and a small handful of pumpkin seeds
First, steam the pumpkin until it is soft but not watery. Puree until smooth and then leave to cool in the fridge for 15 minutes.
Preheat the oven to 180°C and line a 30cm x 10cm loaf tin with enough baking paper so that it hangs over the edge of the tin.
Place rice flour and tapioca starch in a tightly closed container or jar and shake vigorously to mix thoroughly.
In a large bowl, combine the “flour mixture”, seeds, baking powder, baking soda, paprika, psyllium and salt. In a separate bowl, stir together the beaten eggs, melted coconut oil, chives and maple syrup. Add to the dry mixture.
Measure out 230 g of the cooled pumpkin puree and carefully fold it into the dough until everything is well mixed. Crumble the feta into bite-sized pieces and carefully fold into the dough.
Pour the batter evenly into the prepared loaf pan and smooth the surface with the back of the spoon. Top with crumbled feta, rosemary and pumpkin seeds. Press the feta and pumpkin seeds lightly into the dough with your fingertips so that they stick.
Bake on the middle rack of the oven for 45 minutes to an hour. The baking time may vary depending on the oven and loaf pan. When testing with a toothpick, the toothpick should yield slightly moist but not wet crumbs.
Let the finished pumpkin bread rest in the tin for half an hour and then place on a wire rack to cool completely.
Recipe for sweet pumpkin bread + idea to refine it
Just likethe popular banana breadYou can also make the pumpkin bread sweet. This recipe is a classic in the USA and is often served for breakfast or afternoon coffee. We have also collected a few suggestions for sweet pumpkin breads that suit every taste.
Ingredients:
- 1 large egg
- 225 g pumpkin puree
- 110g light brown sugar
- 50 g granulated sugar
- 50 ml liquid coconut oil (can be replaced with rapeseed or other vegetable oil)
- 60 g sour cream (or Greek yogurt)
- 2 TL Vanilleextrakt
- 2 tsp cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 tsp ground nutmeg
- 120 g wheat flour
- 1/2 tsp baking powder
- 1/2 TL Natron
- Pinch of salt, optional and to taste
Preheat the oven to 180°C. Spray a bread baking pan with baking spray and flour it (or line it with baking paper).
In a large bowl, add the first ten ingredients except the nutmeg and stir with a whisk. Add the flour, baking powder, baking soda and salt and gently fold in with a spatula until everything is well mixed.
Pour the dough into the prepared pan and smooth it slightly with the dough scraper. Bake the pumpkin bread for about 50 minutes, until the top is domed and golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack until it cools completely.
Juicy pumpkin bread with cream cheese filling: a real treat for autumn
The sweet pumpkin bread or pumpkin cake tastes wonderful without a doubt. However, it can also be refined as desired. For example, you can add chocolate chips or nuts or make a sugar glaze to customize the sweet bread to your own taste. Another great idea would be to make the pumpkin bread with a cream cheese filling. It tastes like it's in the middlea cheesecakebaked. You'll definitely want a second piece!
This is what you need for the cream cheese filling:
- 1 large egg
- 120 g cream cheese, at room temperature
- 50 g granulated sugar
- 3 tbsp wheat flour
Put the ingredients for the filling in a large bowl and whisk them together with a whisk or hand mixer.
Then pour about 2/3 of the pumpkin bread dough into the baking pan, smooth it out with a wooden spoon, and spread the cream cheese mixture evenly over the top. Then cover the filling with the remaining pumpkin bread dough, smoothing the surface very carefully so as not to disturb the cream cheese layer. Then continue baking the pumpkin bread as per the original recipe.
Make sweet pumpkin bread vegan
Vegans can also enjoy a moist pumpkin bread. With this recipe you can prepare the pumpkin cake vegan and without any oil. The recipe is packed with autumnal flavors and completely naturally sweetened with pumpkin, applesauce and maple syrup.
Ingredients:
- 2 tbsp flaxseed flour
- 5 tablespoons water
- 150 ml pure maple syrup
- 60 g unsweetened applesauce
- 350 g pumpkin puree
- 60 ml unsweetened almond milk
- 1 TL reiner Vanilleextrakt
- 250 g whole wheat flour
- 1 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger powder
- 1 tsp baking powder
- 1 TL Natron
- 1/2 tsp kosher salt
- For sprinkling: pumpkin seeds, chocolate chips, or chopped raw walnuts or pecans (optional)
In a small bowl, mix the flaxseed meal with the water. Set aside for 5 minutes to thicken (this will make twoFlaxseed eggs).
Preheat the oven to 200°C. Line a bread baking pan with baking paper so that the paper extends on two sides of the pan. Spray the paper lightly with baking spray.
In a large mixing bowl, whisk together the maple syrup and applesauce until well combined. Add the thickened flaxseed mixture and mix well. Stir in the pumpkin puree, almond milk and vanilla.
In a separate bowl, mix the whole wheat flour, spices, baking powder, baking soda and salt. Add the dry ingredients to the wet and stir with a spatula or wooden spoon until the flour is dissolved. The resulting dough will be very thick.
Pour the dough into the prepared baking pan. Sprinkle with chocolate chips, nuts or pumpkin seeds if desired. Bake for 20 minutes, then cover loosely with foil and bake for another 50 minutes to an hour, until a toothpick inserted into the center of the pumpkin bread comes out clean.
Let the vegan pumpkin bread cool in the tin for 1 hour, then carefully remove it from the tin and let it cool completely on a wire rack.
