Quick Pumpkin Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg wheat flour type 550
- 20 g fresh yeast
- 190 g suar, less if you like
- 125 g butter, melted
- 500 ml pumpkin pulp
- 1 egg yolk for brushing
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in a little lukewarm water. Mix the flour with the sugar and form a well in the middle. Pour the yeast into the well and let it rise a little.
- In the meantime, make the pumpkin pulp. You can use any pumpkin for this, but you should peel it. Not the Hokkaido, because the shell is too hard. I`ve tried a wide variety of varieties and the butternut squash was the most flavorful. Cut the peeled pumpkin into small pieces and puree in the food processor.
- When the yeast has risen in the flour, mix everything together and knead, then pour in the melted butter. Make a very smooth batter and let rise twice until it has doubled.
- Put the dough in a greased baking pan and brush with the beaten egg yolk. So there is a wonderful crust afterwards.
- Bake the bread in the preheated oven at 180 ° C top / bottom heat for about 50 minutes.
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