Pumpkin can be sweet, pumpkin can be savory, pumpkin can be cake, and pumpkin can also be bread—that is, pumpkin bread. If done right, this is not only more juicy than pure wheat bread, but also really tasty. And with this recipe, even true baking beginners can do it!
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Ingredients for a delicious pumpkin bread
You need 300 grams of Hokkaido pumpkin, 500 grams of wheat flour, 125 milliliters of oat milk (you can also use cow’s milk), 1 spoon of margarine, 3 spoons of agave syrup, 1 packet of dry yeast, salt.
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Recipe for a delicious pumpkin bread
Here’s how it works: First prepare the pumpkin. Remove the seeds and peel. Although the skin of the Hokkaido pumpkin is basically edible, it doesn’t do so well in bread. Now weigh 300 grams and boil in boiling water for 15 minutes. Set the rest of the squash aside and use it in another recipe.
When the squash has finished cooking, drain the water and use a fork to mash the squash into a fine puree. Now add the milk and margarine to the pumpkin and mix everything. Then add the flour, agave syrup, dry yeast and about a teaspoon of salt to the mixture and knead everything into a dough.
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We fill it in a pan and let the dough rise there for at least half an hour.
The oven does not need to be preheated. Simply put the finished pumpkin bread dough in the mold in the cold oven, set the top and bottom heat to 175 degrees, and then let the bread bake for about 45 minutes. Then you have to let it cool, otherwise it might fall apart when you cut it.
Pumpkin bread tastes especially good with butter and a little salt.
Enjoy your meal!