Even if you don’t like pumpkin, you won’t be able to resist this bread - the crumb is so aromatic, spicy, the crust is so crispy, the design is so beautiful. This pumpkin bread belongs to French cuisine; the set of spices and herbs is traditional for the French “bread” recipe. I can’t say whether it will turn out just as tasty with other seasonings; I can only answer for the ones I’ve tried. But I think that if you add other herbs to the pumpkin bread recipe, it will at least be interesting. By the way, the bread is very good with butter and is so filling that it can be served as a separate dish along with some kind of dip sauce.

Ingredients

• pumpkin pulp 120 g
• butter 50 g
• Provençal herbs 1 tsp.
• salt a pinch
• sugar to taste
• flour 2-3 cups
• water 100 ml
• dry yeast 1 tsp.
• grated cheese to taste
• black cumin to taste

How to make pumpkin bread

1. 
   Cut a wedge of pumpkin, peel off the skin, then cut into small pieces. Place the pieces along with the butter in a preheated saucepan. While frying the pumpkin, sprinkle it with dry herbs and salt to taste, you can add a little water to make the pieces softer faster.
2. 
   Puree the finished pumpkin using a blender.
3. 
   Place the pumpkin puree into a deep bowl, pour in water (80 ml), add yeast, a pinch of salt and sugar, and stir.
4. 
   Start adding sifted flour in parts and kneading the dough, it should not be too dense, that’s how it should be. When finished, cover the bowl with the dough with a towel or cling film and let it proof. After 40-50 minutes the dough will increase in size by one and a half times. You'll see that it's a little bubbly, which is the correct result.
5. 
   Dust the work surface with flour and use a silicone spatula to transfer the dough onto it.
6. 
   Dip your hands thoroughly in flour and begin to very lightly and carefully stretch the dough to the sides, and then wrap it inward. Do this several times.
7. 
   This way you can shape the pumpkin bread into any shape you want. But do not knead the dough too hard and for a long time so that the bubbles do not disappear from it, since then the bread will not turn out airy.
8. 
   Transfer the dough loaf to a baking sheet sprinkled with flour and leave for 20 minutes. Meanwhile, turn the oven on until hot (190 degrees). Before sending the bread to bake, make a cut on the surface of the loaf with a sharp knife (this will prevent it from cracking), sprinkle with grated cheese and black cumin.
9. 
   Pumpkin bread takes about 40 minutes to prepare. Readiness can be determined by the dull sound that occurs when you tap its surface with a knife. Don't forget to place a container of water in the lowest place of the oven to create steam, or set the steam setting if your stove has one.
10. 
    Pumpkin bread, like any baked goods, should first be cooled by simply placing on a wire rack, and only then cut.

We are used to bread having a more muted flavor than the ham, cheese or vegetables that are usually placed on it. But not the pumpkin bread that we will prepare today. It tastes so bright on its own that I didn’t immediately figure out what I could eat it with. And all because, in addition to pumpkin, olive oil flavored with garlic and hot pepper is added to the dough, plus a good portion of dried Italian herbs. The bread turns out remarkably soft, does not go stale for a long time, the crust is thin and crispy.

Ingredients:

• Pumpkin puree – 150 grams,
• Flour – 380 grams,
• Salt – 2/3 teaspoons,
• Yeast - 2 teaspoons,
• Sugar – 2 teaspoons,
• Water – 130 ml
• Vegetable oil - 2.5 tablespoons,
• Garlic – 1 clove,
• Hot pepper – 2 pieces,
• Herbes de Provence – 1 teaspoon

Cooking method

I already had pumpkin puree prepared in advance (see recipe). So I immediately mixed the yeast with sugar, measured out the required amount of water (130 ml), poured about a third into the yeast, and set the rest aside. After 20 minutes the yeast had risen well and looked like this.

Then I poured in the flour (not all of it, but about a third), added salt and started kneading the dough.

Added another third of the flour. The dough became quite soft, but viscous; more flour could be added. As a result, 380 grams of flour was easily mixed into the dough. I greased the bowl with a small amount of vegetable oil, rolled the dough ball in it and set it to rise under the lid. This had to be done to prevent the dough from becoming covered with a dry crust.

While the dough was rising, I prepared the flavored butter. This is done quite simply. Oil is poured into a frying pan or saucepan. A clove of garlic is cut into cubes, pieces of pepper are added (without seeds!). Then the oil is heated until the garlic turns golden. Next, the oil needs to be cooled.

When the dough has doubled in size, pour in the oil and add the dried herbs.

The dough is difficult to knead at first. But take your time, after five minutes the oil will mix into the dough, and after another two or three you will realize that your hands are almost clean.

We leave the dough to rise again for about another half hour - an hour. It should double in size.

Then you will need to form it into bread. You can make one big one. Maybe two smaller ones. I chose the second option so that I could try one right away (and it was already late in the evening), and leave the second one for the morning.

You can choose any shape of bread. I made it in the form of round buns.

They need to be put to proof, sprinkled with flour. I put it in a warm place. And in half an hour they doubled in size. All that remains is to make cuts on them so that the crust does not burst unevenly. And you can bake.

I baked them with steam so that they came out even and neat. I placed a frying pan without a handle on the bottom of the oven. Turned on the oven at 250 degrees. At the same time, I put water in a ladle on the stove to boil. Once the oven was hot, I poured boiling water into the pan and placed the bread on the baking sheet.

Exactly 10 minutes later I opened the oven. I took out the frying pan with boiling water, reduced the temperature to 180 degrees and baked for another 10 minutes.

The bread turned out smooth, round, with a very soft, fragrant crumb. Try it, it's worth it.

Bon appetit!

And again I share with you, my dears, a recipe for making homemade bread, and not just ordinary bread, but pumpkin bread! I can say that the attitude towards pumpkin in our family is ambiguous: everyone except me (I love it in all its forms) accepts this orange beauty exclusively in baking. This is how the recipe for this delicious bread appeared, which is distinguished not only by its delicate aroma, but also by its appetizing color.

Let's take a break from the lyrics and move on to the working aspects. I gave a lot of pumpkin in already peeled form, that is, pulp. The water should be boiled and warm enough so that after mixing with the pumpkin it remains approximately slightly warmer than human body temperature. The amount of flour, as always when making homemade bread, can vary, that is, be different. If your flour has a high degree of moisture, you will need less. If it’s dry, on the contrary, more.

Now about the yeast. My recipe uses just dry yeast, but you can easily use raw (pressed) yeast - 10 grams. You can also use instant yeast (also 3 grams) when making pumpkin bread - add it directly to the flour. The fact that they are fast-acting is always written on the product packaging.

Ingredients:

Cooking the dish step by step with photos:

We can prepare pumpkin in several ways. First of all, you can use the raw pulp. You can bake it in the oven until soft, boil it in water or steam it. I made bread with raw pumpkin: I peeled it, cut it into medium cubes and pureed it in a blender with water until it became a homogeneous puree.

Now add sugar to the pumpkin puree (you can add it at the pumpkin puree stage) and dry yeast. Stir and leave in a warm place for 20 minutes so that the yeast wakes up. A foam cap should appear. If you use dry active yeast, mix it with flour, sugar and salt, and then add pumpkin puree.

Knead the dough for about 15 minutes until it becomes very smooth and completely homogeneous. If you have a special mixer or bread maker, you can use their help. The result is such a handsome bun. It needs to be allowed to rest in a warm place for about an hour, covering the bowl with a towel (preferably made of natural fabrics so that the dough can breathe without becoming airy) or cling film.

After resting for an hour, the dough will double in size. We crush it and send it for proofing again. I can’t help but brag about my purchase – a special proofing basket made of rattan bark. You need to generously sprinkle it with flour, put the dough there and, when it rises, simply turn the workpiece over onto a baking sheet. The result is an excellent shape and pattern. If you don’t have such a basket, it doesn’t matter - we cover the baking sheet with parchment, sprinkle it with flour and shape the dough into a round loaf or loaf. You can bake bread in a mold. The dough proofing time is another 1 hour.

It will still fit. We check the dough like this: press the loaf with your finger: if the dent straightens out quickly at first, and then takes a long time to finish, you can bake. If the hole disappears immediately, the dough still needs to stand. But there is a depression that doesn’t disappear at all; you overexposed it and the dough began to sour.

When I saw this original pumpkin-shaped bread, I immediately began to dream about how I would bake such beauty!

I really liked the design idea!

And when I baked it, we learned that pumpkin bread is not only very cute and bright, but also amazingly tasty! Buonissimo!!! – as the Italians would say! It turns out soft and tasty, like a bun! The crust is shiny, golden brown, and the crumb is yellow-orange and even slightly sweet! Children gobble up this wonderful bread like the most delicious confection. And the fact that there is pumpkin in the composition doesn’t stop them one bit.

We've baked it before - remember, a fluffy, spicy brick and a round loaf. But although the ingredients are the same - yeast dough and pumpkin puree, this bread has a completely different taste. The dough is not so light and fluffy, it is denser, but very soft and rich.

For a loaf weighing approximately 700 g (very approximately, since I forgot to weigh it, and when I remembered, most of the bread had already been eaten - but in the original recipe there were 2 times more ingredients, and the bread weighed 1200 g).

Ingredients:

• 12-15 g fresh yeast;
• 125 ml warm water or milk;
• 1-2 tablespoons sugar;
• 1 egg for the dough and 1 for brushing;
• 0.5 teaspoon salt;
• ½ teaspoon turmeric;
• 100-120 g of pumpkin puree (I poured 200 g, deciding that pumpkin would not hurt - and due to the excess of vegetable puree in the dough, my bread turned out a little flat, so I advise you not to get carried away - then the bread will turn out taller and fluffier);
• 2 tablespoons of vegetable oil (sunflower or refined olive oil is suitable, but it will taste best with aromatic mustard);
• Approximately 500 g of flour (give or take, it depends on the flour);
• Optional - 50-100 g pumpkin seeds without husks.

How to bake:

Let's prepare the dough: after grinding the yeast and sugar, pour in some water heated to 37C, stir, sift through about 1 cup of flour, stir some more to make a not very thick, smooth dough without lumps, and put in a warm place for 15-20 minutes.

While the dough is rising, prepare the pumpkin puree: cut the raw pumpkin into 1-1.5 cm cubes (the smaller, the faster it cooks), put it in a saucepan, pour in a little water and simmer under the lid over low heat, stirring from time to time, until until the pumpkin becomes soft. Make sure that the water does not boil away, otherwise the pumpkin may burn.

We turn the soft pumpkin into puree using a masher, put it in a wide plate and set it to cool.

When the dough has risen and the puree has cooled to a warm temperature (36-37C), let’s start kneading the dough. Add egg and pumpkin puree to the dough, mix and add flour little by little.

At first the dough is sticky, knead with a spoon. Then, when it no longer sticks so much, add salt and vegetable oil and continue kneading with your hands. There is no need to make the dough too stiff, so instead of a lot of flour, it is better to add a little butter. After kneading the dough well (10 minutes, and if you have time, then 15), put it in a bowl greased with vegetable oil, cover with a towel and put it in a warm place again for 30-45 minutes, depending on how warm it is in the house.

When the dough has doubled in size, knead it down and move on to the most interesting part of the recipe - forming the pumpkin! We will need threads - preferably thick, strong ones, and scissors.

Lightly press the lump of dough, turning it into a thick flatbread, and sprinkle a handful of pumpkin seeds in the middle. If you don’t want seeds in your bread, you can do it without them. But with seeds it looks more like a real pumpkin! In addition, when baking they all end up in the middle. So those who don’t want seeds can break off pieces from the edge.

We gather the edges of the cake together and seal it well. Turn the dough over, seam side down, and form a round loaf.

We cut 8 threads - such a length that they can be used to wrap the loaf with enough margin to rise the bread. I made a small margin - only 2-3 cm, and during the baking process the threads “sank” into the dough, so the segments on one side turned out to be even, and on the other the threads went too deep into the dough. Therefore, I advise you to take thicker rather than thin spool threads. The threads need to be thoroughly wetted so that they do not burn in the oven.

It is more convenient to shape the bread immediately on a baking sheet, so as not to transfer it later. I did it on a table sprinkled with flour, but it will be better immediately on a sheet of paper. Cover a baking sheet with parchment and grease the paper with vegetable oil. Now we lay out the threads so that we get a star with 8 rays, or a compass rose, if anyone understands navigation! We place the bread on top and tie it with threads so that they, converging in the center, form 8 equal segments. We take into account the reserve, the bread will be suitable!

Now let's make a ponytail. The original recipe used a tail from a real pumpkin. But we decided that everything should be edible, and the tail was made from a small shortbread bagel. We press it into the dough in the center of the top of our pumpkin. To make it stick better, you can “plant” the tail on “glue” from a beaten egg.

And we also grease all the bread with a beaten egg, or even better - with a yolk, mashed with a teaspoon of milk, then the color of the crust will be brighter.

Turn on the oven at 150C and, while it is heating up, place a baking sheet with bread on top of the stove so that it rises warm. After 15 minutes, when the bread has proofed and risen, you can bake. I kept it for about half an hour at 150-160C, and then, having tried it with a wooden skewer and seeing that the dough was baked in the middle, I increased it to almost 200C - and in 3-4 minutes the bread was amazingly browned! It turned out even redder than a real pumpkin.

Transfer the bread to a wire rack or towel and let it cool slightly.

And so it flaunts on the table, warm and sunny-red, like the autumn sun, and outside the window everything is yellow-red-orange, it becomes so joyful!

Bake this pumpkin-shaped bread too, let it warm and color your autumn days! 🙂

The segmented segments are very convenient to break off and eat.

That's how sunny it turns out! 🙂

This unusual bread with pumpkin will be a great reason to pamper your family with delicious and healthy pastries. It will be equally at home both at Sunday lunch and at a formal reception of guests. This original dish will add a refined touch to an ordinary lunch and will be a useful addition to it.

The seeds and pumpkin contain a lot of vitamins and minerals, and there is a small amount of carbohydrates (we replaced some of the flour with pumpkin puree). And you will offer all this to your family in such an original and tasty way.

Once you've made pumpkin bread, you'll often hear requests to bake it again.

We will bake pumpkin bread in the oven, and it is not difficult at all. Don’t be upset if your bread doesn’t turn out as beautiful as the one in our photo the first time, it always turns out delicious. Our quantity of bread will make 4-5 servings, and the cooking time will take about 1.5 hours.

Taste Info Pumpkin dishes / Bread and flatbreads

Ingredients

• Flour – 350–400 g (highest grade);
• Water – 100 ml (warm);
• Pumpkin puree – 200 g;
• Turmeric - a pinch;
• Sugar – 1 tsp;
• Salts – 1.5 tsp;
• Dry yeast – 8 g;
• Vegetable oil – 2 tbsp. l;
• Seeds - a pinch of pumpkin seeds, sesame seeds, flax seeds (for sprinkling).

How to make delicious pumpkin bread in the oven

As preliminary preparations, you will need to cook and mash the pumpkin puree. Put salt and butter in it, the tastier it is, the better our bread will be.

So, let's get down to the actual baking. First we need the yeast to rise. Dissolve the amount of sugar in warm water (40–50 C) and add yeast, add 1–2 tbsp. l. flour.

Now mix everything well and leave for 30 minutes. During this time, the yeast should begin to actively raise bubbles.

When our mixture foams and doubles in size, add warm pumpkin puree, salt and turmeric. Mix everything well.

It's time to add flour. We will sift it well and gradually pour it into the dough. At the very end, when the dough already looks like a ball, add vegetable oil.

The dough must be kneaded thoroughly. Crushing and lifting from bottom to top. It can be considered ready when it is moderately tight and does not stick to your hands.

You can knead using a food processor.

Now you need to leave it in a warm place for 40–50 minutes. To prevent the crust from drying out, cover the top of the bowl with a clean napkin. During this time, the dough should rise twice. The first time you need to knead it.

After the dough has risen a second time, you need to knead it again, roll it into a ball and place it in a warm pan, greased with vegetable oil. Leave in a warm place to rise for another 15–20 minutes. When the bun has increased by a third in volume, you can put it in the oven. Don't forget to brush the top with milk or water (we used milk) and sprinkle with pumpkin seeds, sesame seeds and flax seeds.

Bake at 200 C for about 20–25 minutes on the 3rd shelf of the oven. You should get a result like this.

Teaser network

Cooking tips:

• To prepare the puree, use ripe pumpkins without seeds or crust. When preparing it, add the required amount of salt and oil.
• Be sure to sift the flour through a sieve (you can even do it twice) - then your bread will be fluffier.
• If, when preparing the dough, you see that it is too soft (and this happens when there is a lot of liquid in the puree), add a little flour. The dough will not take excess flour.
• To ensure that your pumpkin bread bakes well on the inside in the oven, do not remove it immediately after turning off the burner. Let the mold sit there until it cools.
• You can also add 50 g of butter to the pumpkin bread recipe, but do not forget to add 5-7 g more dry yeast.
• The time it takes for the dough to rise will largely depend on how warm it is. Focus on the dough first, not the time.