We just can’t get enough of the pumpkin and therefore we have a sweeter variant for you.
On Instagram we were asked if we didn’t have a recipe for a sweet pumpkin bread. Of course we have!
In this recipe, we had boiled down pumpkin beforehand and stored it in the utility room. This saves us the waiting time of cooling down the pumpkin and can get started straight away with the pumpkin bread. 😀
If you prepare the pumpkin freshly, please let it cool down before, as the yeast has a comfortable temperature of a maximum of 40°C.
But now we come to the super fluffy and delicious pumpkin bread recipe. We wish you a good appetite.
- 260 grams pumpkin (Hokkaido), boiled & pureed, cooled
- 300 grams milk
- 10 grams yeast
- 50 grams brown sugar
- 50 grams butter
- 550 grams flour
- 1 teaspoon salt
- some Milk
Put the yeast, brown sugar, butter, milk and the pumpkin in the mixing bowl and heat for 3 minutes/37°C/speed 2.
Add flour and salt, use Knead/Interval function for 3 minutes.
Transfer the dough to a bowl and let it rest for 1 hour 30 minutes.
After the resting time, pour the dough into a loaf pan, smooth it out and cover it again for 30 minutes. Shortly before the end of the resting time, preheat the oven to 180°C top/bottom heat.
Brush the raw sweet pumpkin bread batter with a little milk and bake in the oven for about 40 minutes and let cool on a wire rack.