Pumpkin Bread Recipe
This pumpkin bread recipe will give you a delicious pumpkin bread which you can use for sandwiches and toast.
Makes: 1 loaf
  • 250 g (8 oz) fresh pumpkin or 200 g (7 oz) pumpkin purée
  • 450 g (1 lb) strong white flour
  • 100 ml lukewarm water
  • 1 egg
  • 25 g (1 oz) sugar
  • 25 g (1 oz) melted butter
  • 2 tsp dried yeast
  • 1 tsp salt
  • ¼ tsp nutmeg
Optional ingredient
  • 50 g (2 oz) crushed walnuts
If using fresh pumpkin...
  1. Scoop out the seeds and fibrous material. Peel the remaining flesh and cut into large chunks.
  2. Put the pumpkin in a pan of water, bring to the boil and simmer for 15-20 minutes until the pumpkin is tender.
  3. Drain and mash well. Leave to cool before using.
If using canned pumpkin purée...
  1. Open the can.
Moving on...
  1. Add the yeast and sugar to the water. Mix to dissolve the sugar then leave for 10 minutes for the yeast to activate.
  2. Put the flour, salt and nutmeg in a bowl and mix well.
  3. Beat the egg in a bowl and add it to the flour. Add the melted butter, the yeast/water mix and 200 g of pumpkin purée. Mix well to a soft, slightly tacky dough.
  4. Place the dough on a well-floured surface and knead for 10 minutes.
  5. Place the dough in a lightly-oiled bowl, cover and leave in a warm place for the dough to double in size.
  6. Turn the dough out onto a lightly-floured surface and knock it back. Add the walnuts (if using), then knead the dough for 2-3 minutes.
  7. Shape the dough into a fat sausage and place in a deep loaf tin (20cm x 10cm x 10cm/8" x 4" x 4"). Place the tin in a large plastic bag and allow the dough to rise.
  8. Once the tin is filled bake the loaf at 190°C/375°F fan oven, 220°C/430°F conventional oven for 30-35 minutes.
  9. Remove from the loaf tin and allow to cool.
The dough should be slightly tacky when mixed. If your initial dough is too sticky you should knead in some extra flour. If it's too dry add another tbsp of pumpkin purée.

The bread has a hint of sweetness about it and is great for sandwiches and toast. You can of course bake the dough in any shape you like!

When baked the top of the loaf should be a deep brown and the loaf should sound hollow when you knock on the base.