Pumpkin bread loaves

    2 hours 40 min

    This recipe makes two savoury yeast bread loaves packed with pumpkin, ground ginger and cardamom. Delicious with soups and stews or simply toasted with butter.

    2 people made this

    Serves: 20 

    • 2 (7g) sachets fast action dried yeast
    • 120ml warm water
    • 250g pureed pumpkin
    • 240ml milk
    • 50g butter
    • 50g caster sugar
    • 2 teaspoons salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cardamom
    • 2 eggs
    • 800g plain flour, divided

    Prep:30min  ›  Cook:35min  ›  Extra time:1hr35min rising  ›  Ready in:2hr40min 

    1. Preheat the oven to 190 C / Gas 5. Grease a bowl and 2 loaf tins.
    2. Stir yeast in warm water in a bowl to dissolve. Let sit until yeast starts to foam, about 5 minutes.
    3. Stir pumpkin, milk, butter, sugar, salt, cinnamon, ginger and cardamom into the bowl of yeast. Add eggs and half of the flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Stir in remaining flour, a little at a time, mixing well after each addition. When the dough pulls away from the sides of the bowl, turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
    4. Place dough in the greased bowl and turn to coat. Cover with a clean drying cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
    5. Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared bread tins. Cover loaves with a clean drying cloth and let rise until doubled in volume, about 30 minutes.
    6. Bake in the preheated oven until top and sides are brown, about 35 minutes.

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