Homemade pumpkin bread, easy to fresh from the oven. Hello all, I hope you have spent a wonderful autumn weekend just like me. I had the whole family home for Sunday brunch this morning and baked some really delicious and easy pumpkin bread for it yesterday.
In Germany, there are two different types of white bread that are particularly popular, including the so-called “Stuten” and the “Hefezopf”. Both are pastries made from yeast dough, which are especially popular on weekends. When I have the whole family with children and grandchildren to visit, I like to make such fresh bread and in autumn we love a really nice pumpkin loaf.
My Grandma’s Pumpkin bread is a fall favorite
For this pumpkin loaf, I use homemade pumpkin puree, which you can prepare really well a few days in advance. I prefer the Hokkaido pumpkin for this because it can be prepared very uncomplicated due to the edible peel and also retains its color during cooking and baking.
I prepare the pumpkin in the oven and do not cook it in water, this gives the purée a nice consistency and does not water it down at all. Even though you don’t need that much pumpkin purée for the pumpkin pie, always make the puree from a whole pumpkin right away. You could freeze the leftover pumpkin puree quite wonderfully. You can also use pumpkin puree for many other cooking ideas. How about homemade pumpkin gnocchi?
The pumpkin bread is very easy to bake
The ingredient list for this heavenly pumpkin pie is pretty manageable and quick to buy. All you need for a homemade pumpkin loaf is pumpkin, flour, milk, yeast, a little butter, sugar, and salt. When I bake a loaf, I prefer to use fresh yeast. If you can’t get it in your supermarket, or it’s sold out like so often in the last months, you can also use dry yeast without any problems.
Grandma’s pumpkin bread freshly baked is very delicious
I like it when the pumpkin loaf can be topped or used afterward both sweet and savory. That’s why I add only a tablespoon of cane sugar to the dough. Anyway, the bread tastes best freshly spread with some real butter. Due to the small amount of sugar, however, everyone has the choice of whether to enjoy it with cheese or jam. This is how easy it is to bake homemade pumpkin bread.
My recipe tip for you!
Roasted Hokkaido pumpkin with feta and vegetables
My grandma often baked this delicious bread in our childhood, and I could always hardly wait until it had cooled down, and we could finally try a piece. From my grandma, I also received
the most important tips for baking bread, which I still strictly follow today. It’s very important to bake it on a low rack in the oven so that it doesn’t get too dark.
The second and even more important tip is to put a small bowl of water in the oven with you when the pumpkin bread is baking. This will make the pumpkin pie nice, soft and moist. In tune with autumn, you can also find some other delicious pumpkin recipes on my blog,
I hope you enjoy reading, strolling through, and trying out my cooking and baking recipes!
- 1 cutting board
- 1 bowl
- 1 paring knife
- 1 knife
- 1 loaf pan 30 cm
- 1 scale
- 500 g flour
- 300 g Hokkaido pumpkin pulp
- 3/4 Cube yeast, fresh
- 200 ml lukewarm milk
- 1 tbsp sugar
- 1 tsp salt lightly heaped
- 40 g butter
- 1 pinch of nutmeg
- The pumpkin is divided in half and deseeded, before it is cut with the peel into equal-sized cubes. The pumpkin pieces are then loosely wrapped in aluminum foil and cooked in a preheated oven at 170 degrees for about 30 minutes. Once the pumpkin is soft and cooled a bit, it is pureed. The appropriate amount of pumpkin puree is then weighed out for the loaf.
- For the yeast dough, prepare all the ingredients, measure and weigh them out. You can put the flour in a large bowl and make a small well in the middle, in which you put the crumbled yeast and a pinch of nutmeg, cane sugar. Warm the milk to lukewarm and immediately add about 4 to 5 tablespoons to the flour well.
- The mixture in the flour cavity is now carefully stirred and must then rest for 15 to 20 minutes. In this time, the yeast should approximately double.
- Then add the remaining milk, room-warm butter and pumpkin puree and mix the dough with a mixer or food processor (dough hook). The dough should be kneaded for a few minutes until everything is well combined and then rest again for about 20 minutes covered with a cloth.
- In the meantime, grease the 30 cm loaf pan thoroughly with a little butter and then pour the dough into the pan. Covered with a cloth, the dough rests in the mold for another 40 to 60 minutes. Before baking, make several crisscross cuts in the loaf with a sharp knife.
- The pumpkin loaf is then baked in a preheated oven at 180 degrees for about 40 to 45 minutes. Before you remove the cake from the mold, it should cool a little. Then it can cool completely on a rack or grid.