Pumpkin White Bread

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	2 hrs
Course	Baking
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Simply peel the pumpkin (Hokkaido or nutmeg pumpkin or preferably half and half), remove the fibers and seeds and dice, put in a saucepan without water and cook for about 20 minutes until soft, then mash with a potato masher.
When the pumpkin is still lukewarm (40 ° C), weigh 500 g and stir in the sugar. Then stir in the yeast and make a pre-dough with half of the flour. Let rise for 30 minutes. Then add the remaining flour and the other ingredients and knead a smooth dough. Let this dough rise in a warm place for 30 minutes. Then shape into bread, place on a baking sheet and let rise in a warm place for another 15 minutes. Moisten the bread with a brush and then cut it crosswise with a sharp knife.
Bake for 45 minutes with steam at 190 ° C (convection 170 ° C).
Notes: If you like, you can rub a little ginger root into the dough.
It makes sense to cook several servings of pumpkin at once and then freeze them in portions.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.