Monday, 17 October 2011

pumpkin bread

as i said in my last post i have a fridge full of's a bit less full since i've now cooked with it twice..the first time being my not very inspiring pasta and pumpkin dish that i cobbled together at the last minute because i had been sewing and not eating properly for days and i hadn't been shopping for i don't know how long actually..and yesterday i made pumpkin bread which is the topic of today's post..but there is still 5.7 kgs left..yes..i actually just weighed it because i didn't want to exaggerate for the sake of a good story! so don't be surprised if pumpkin features in my next few food related posts..

a very flexible pumpkin bread recipe

a few spoons of starter that i wanted to use up
1 tsp yeast
a couple of spoons of yoghurt because i felt like it
about 50 mls of whey from yoghurt draining that i wanted to use up
1 tsp honey
1 1/2 tbs salt flakes (less if using processed salt)
400 gms white bread flour
100 gms whole wheat flour
tepid filtered water
approximately 500 gms pumpkin-half cut into large chunks and the remainder cut into small dice
1 red capsicum finely diced
1 onion finely diced
about 12 sage leaves chopped finely
1/2 cup of grated parmesan cheese
pepper to taste
extra salt to taste
olive oil 
pumpkin seeds

dough method
first steam the large chunks of pumpkin until soft and then mash roughly leaving a few chunks
put the starter, yeast and honey into a mixing bowl and add about 100 mls of tepid water and mix
add yoghurt, whey and mashed pumpkin and flours and then while mixing, either by hand or with a mixer, start adding enough tepid water to achieve a soft slightly sticky dough
mix for 2 minutes, rest for 10 minutes 
repeat 3 times adding the salt on the third mixing
cover with greased clingfilm and leave until the dough is well risen

filling method
add a tablespoon or so of the olive oil to a frying pan and saute the onion and capsicum until well softened
steam the small pumpkin cubes until soft
put the onion and capsicum, pumpkin cubes, cheese and sage in a bowl and add salt and pepper to taste 

when the dough has risen remove the dough from the bowl and knead it for a minute or so and then shape it into a large rectangle approximately 15cms x 30cms..evenly distribute the filling over the dough pressing the ingredients into the dough a little and then roll into a log shape..mine tore a bit at this stage..put the log onto a baking paper lined tray and when well risen sprinkle with pumpkin seeds pressing them in if needed..i baked the pumpkin bread on the bread setting function of my oven at 220 deg c with steam for the first 20 minutes and then i reduced the heat to 180 degrees c and continued baking it for a further 20 minutes by which stage it was nicely browned.. 

my breakfast

this bread was delicious warm last night and almost even better this morning when i had it for's a recipe i think i will make often because i think it suits both winter and winter it would be good with a warming bowl of soup and in summer it would make a quick and healthy lunch with a green salad..and i'm imagining the next loaf with other ingredients in the mix such as tasty cheese, cooked bacon or bits of cooked chorizo or a loaf with spinach, dill, spring onions and fetta..the list is endless..but the non pumpkin ideas will have to wait..


  1. Perfect looking Jane. I haven't played much with savoury type things in my bread lately- you inspire me to do something about that.
    And yum, to a slice of that for breakfast.

  2. That looks really interesting-I thought it was going to be like a banana bread! :) I have an oven full of pumpkin at the moment! :P

  3. thanks brydie and nqn..i wonder if eating a lot of pumpkin gives ones skin an orange tint like when you eat lots of carrots..time will tell..:)