Coming up with new things to do with pumpkin is always on the agenda! Thanks to all those who have given me some ideas. They have been much appreciated! We are gradually working through some of them.
I usually make wholegrain loaves for sandwiches, but thought mixing it up with a pumpkin loaf might be fun and a great way to burn through a bit more pumpkin.
This was a total "wing it" recipe, but you know what? It turned out a totally delicious and moist loaf that was perfect for sandwiches. Something I'll definitely be repeating a few times over again!
I used a gramma pumpkin, which is really soft, moist and sweet. Different pumpkins will vary in their dryness, which will make a big difference to your loaf.
This is not a strict recipe for making pumpkin bread. More of a rough guide for those who might like to wing it now and again in the kitchen!
How to make Pumpkin Bread (makes 2 big loaves)
If you have a small breadmaker or only want to make 1 loaf, simply halve the recipe.
1kg strong bread flour
2 cups of roasted, cooled and mashed pumpkin
30 grams yeast
pinch of salt
enough water to make a dough (approx 4 tablespoons)
How I did it:
I roasted my pumpkin in the oven and mashed it up. When it was cool I added it along with the flour and yeast to my breadmaker, set to the "dough" setting. (Don't have a breadmaker? Just mix/knead it by hand).
As it was mixing I added enough water to make a dough. For me this was about 4 tablespoons water, but would vary with the dryness of the pumpkin you are using. If your pumpkin is dry, you'll need more water.
You know when your dough is the right consistency when all the flour has nicely incorporated into the dough. The dough also shouldn't stick to the sides of the bread maker too much, but should still be a nice soft dough. If the dough is too hard it won't rise well. You'll need to add a little more water to soften it up. If it's too wet it'll have problems rising as well, in that case add a little more flour.
Allow to rise in the breadmaker. If you don't have a breadmaker place in a bowl in a warm spot to rise for about 40 minutes or until doubled in size.
After it's risen, punch it down. Divide into two. Knead into loaf shapes and place into lightly oiled loaf tins. Allow about 40 mins -1 hour to rise in a nice warm place. Dough should be doubled in size.
Once risen you can slash the tops of the loaves (it's optional you don't have to slash). Brush with a little water and sprinkle with pepitas/pumpkin seeds. Bake in a hot oven until loaves are golden brown and sound hollow when tapped.
After making a few loaves of bread you start to get the feel for what dough should look and feel like to make a nice loaf. It's not hard, but sometimes takes a little practise if you haven't made bread before to get right.
Making bread is lots of fun though. Good luck!