If you need a use for pumpkin leftover from Halloween, try this pumpkin bread. Its quick and easy, has a soft texture, herby savoury flavour and a wonderful orangey colour from the pumpkin. I added honey for a hint of sweetness to lift the flavour of the pumpkin against the herby background. Its perfect for lunch with nice warming soup.
Recipe for pumpkin bread
Ingredients for 1 large loaf
For the roasted pumpkin;
150g pumpkin, cubed
1 teaspoon chopped fresh sage
For the dough;
520g wheat flour 550
1 teaspoon dark honey
7g fresh yeast
1 teaspoon fresh chopped Thyme
1 teaspoon fresh chopped Rosemary
Preheat oven to 200 degrees. Season the pumpkin cubes and sprinkle with the chopped sage. Drizzle with olive oil, toss to coat and then roast on a baking sheet at 200 degrees for 45 mins until very soft with slightly blackened edges. Leave to cool.
Add all the dough ingredients into your mixer and knead with the dough hook for 10minutes. Tip the dough out onto a floured work surface and form into a tight ball. Place into an oiled bowl, cover with plastic wrap and leave to rise for 45-60 mins. When your dough is doubled in size tip out onto a floured work surface and knead in the roasted pumpkin. If the pumpkin brings too much liquid to your dough, knead in some extra flour until you have achieved a good dough consistency that can support itself in a tight ball without spreading outwards all over the work surface. This is important because if the dough is too wet it will expand sideways during the final proof instead of upwards and outwards and you will end up with a flat, rather unattractive loaf of pumpkin bread.
Place your dough ball onto a floured baking sheet and prove for another 45 minutes, or until doubled in size. Pre heat your oven to 250 degrees and place a roasting tray of water on the floor of the oven to steam bake your loaf. When your pumpkin bread loaf is ready to bake, cut criss-crosses in the surface of the dough, to allow for a final expansion in the heat of the oven. I experimented by adding a sprig or two of oiled rosemary on the top of the dough. I was hoping the rosemary sprigs would slightly sink into the dough during the final expansion. This didn’t happen, but the sprigs roasted nicely on the top of the bread and do give the pumpkin bread crust a very nice rosemary flavour.