Pumpkin bread with pumpkin puree and seeds


For the pumpkin puree: 2 hours

Hands on: 15 minutes

Hands off: 1 hour

Cooking Time: 40 minutes



For the pumpkin puree

1 pumpkin

200 g water

For the bread

60 g milk, at room temperature

9 g yeast

1 tablespoon(s) granulated sugar

400 g all-purpose flour

220 g pumpkin puree

40 g butter, melted

1 pinch salt

1 teaspoon(s) anise, seeds


50 g pumpkin seeds

1 egg

extra pumpkin seeds for sprinkling


How to do it

For the pumpkin puree

  1. Use a knife to cut the pumpkin in to slices.

  2. Clean each pumpkin slice from any pulp or seeds by scraping lightly with a spoon.

  3. Place the pumpkin slices a large baking sheet.

  4. Cover each baking sheet with parchment paper and aluminum foil. Bake at 180oC (350oF) for more than 2 hours.

For bread

  1. Combine the milk, sugar and yeast in a bowl. Set it aside at room temperature for about 5-7 minutes, until the yeast activates.

  2. In a mixer using the hook attachment, beat the flour, pumpkin puree, butter, salt, pepper, pumpkin seeds and anise seeds on medium speed .

  3. Add the milk-sugar-yeast mixture when it has risen.

  4. Beat for about 10 minutes, until you create a nice dough.

  5. Brush a 10x25 cm loaf pan with olive oil and add the dough.

  6. Allow it to rest and rise for 1 hour at room temperature.

  7. Brush with some egg and sprinkle with pumpkin seeds.

  8. Bake for 30-40 minutes.

  9. When ready, remove from oven. Allow bread to cool completely on to a wire rack.