Honestly, I can't even describe to you the magical, spicy aroma of the holidays that floats through the house and permeates absolutely every corner when pumpkin bread toasts in the oven. It's just a fairy tale! Fluffy, very tender due to the addition of pumpkin puree and spicy from spices - in itself it is already simply magical in taste and texture. But we need something special, so we’ll take it and add a soft ricotta cheese filling so that the tenderness of our pumpkin muffin just goes off scale and the cut becomes alluringly beautiful. Plus a little milk glaze for a pretty white top and a scattering of crunchy pumpkin seeds so that just looking at this bread makes us want to eat it. As a result, our pumpkin bread, which by the way doesn’t taste like pumpkin at all, easily breaks all records in terms of the number of delights and pleasantly surprised pumpkin-dislikers.
For a 23x13 cm mold we will need:
for test:
- pumpkin puree – 410 g
- flour - 310 g
- soda - 2 tsp.
- salt - 1/2 tsp.
- ground cinnamon - 1.5 tsp.
- ground ginger - 3/4 tsp.
- ground nutmeg - 1/3 tsp.
- butter - 110 g
- sugar - 300 g
- egg - 2 pcs
- vegetable oil for greasing the mold
For filling:
- ricotta – 235 g
- sugar - 115 g
- egg - 2 pcs
- flour - 1.5 tbsp.
for glaze:
- powdered sugar - 80 g
- milk - 1-1.5 tbsp.
- vanilla extract - 1/4 tsp.
optional:
- pumpkin seeds - 1-2 tbsp.
How to make pumpkin puree
Ready-made pumpkin puree can be bought in any supermarket in the baby food section (just make sure it is sugar-free). But if you or your parents have their own garden, and now you don’t know what to do with all those pumpkins (like me), I suggest making your own pumpkin puree - it’s actually extremely simple. We will need approximately 1 kg of pumpkin, from which we remove all the seeds.
Cut the pumpkin into large pieces and place them, skin side down, on a baking sheet lined with parchment or foil.
Cover the pumpkin well with foil and place in an oven preheated to 170°C for about 45-60 minutes, until the pumpkin becomes soft and easily separates from the peel.
Remove the finished pumpkin pieces from the oven and cool slightly, then use a knife to separate the pulp from the peel.
Puree the pumpkin pulp in a blender until smooth.
Dough making technology
In the process of creating the dough, proceed as follows:
- Yeast is ground with one spoon of sugar, diluted with warm water (60 ml), sifted through 50 grams of flour and stirred. Keep warm for 15-20 minutes.
- Meanwhile, simmer the pumpkin until soft. You will need it for kneading the dough. Cut the pumpkin into small cubes 1-1.5 cm in size and pour into a saucepan.
- Pour some water into the bottom. Cook covered over medium heat, stirring occasionally. You should add water little by little to prevent the pumpkin from burning. Make a puree from the finished pumpkin, transfer it to a wide dish, and cool.
- Grind the egg with sugar, add puree, mix. Then pour in milk, add salt and spices, mix.
- When the dough is suitable, combine the pumpkin mass (warm) with it.
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How to make pumpkin bread dough:
In a small deep bowl, mix the following dry ingredients: 310 g flour, 2 tsp. soda, 1.5 tsp. cinnamon, 3/4 tsp. ginger and 1/3 tsp. ground nutmeg.
Cut 110 g of butter into small pieces and melt (I do this in the microwave).
In a large, deep bowl, beat the melted butter and 300 g of sugar.
Then add eggs (2 pcs) one at a time, beating until smooth each time.
Add 410 g of pumpkin puree to the liquid mixture and stir until smooth.
Next, add a dry mixture of flour, soda and spices to the mixture of liquid ingredients, gently and gently stirring the dough until smooth (do not beat).
Note to the hostess
1. When describing the culinary process, it is no coincidence that it is emphasized that the pumpkin should be pureed while hot. When its pieces cool, the fibers that make up the structure of the pulp harden. After grinding, the puree will be fibrous, which will make it difficult and worse for the dough to rise, which means it will affect the quality of the pumpkin bread as a whole.
2. Housewives try to ensure that the fabric covering the container with the dough does not come into contact with the mass growing in volume, but such a nuisance still happens. A good way to avoid this is to place a colander on the pan (bowl, bowl) with the dough, and a towel or napkin on top of it.
3. It is best to knead and knead the dough by hand, but this is not the most hygienic method. It is advisable to carry out such manipulations using thin rubber gloves sprinkled with starch. The procedure will be clean and comfortable, lumps of dough will not stick to the surface of the gloves. Women with long nails should take this advice into account.
4. When cutting freshly baked bread, do not press on it with the blade of a knife. It is necessary to make short cutting movements so that the splendor of the crumb is preserved and the pores in it do not stick together.
5. On the semi-finished product - a raw bread brick - you can make notches in accordance with the size of future slices. Then, when cutting the finished product along these lines, the crispy crust will crumble less.
Homemade pumpkin bread in the oven is not only a delicious flour product, but also very attractive. Agree, it’s not every day that we eat bright orange bread. How will this recipe be useful for mothers? Children eat this bread with pleasure. The main thing is not to tell them the composition of this baked goods.
It is worth saying that the taste of pumpkin is not felt in the bread. However, it is very tasty. The quantity and color of pumpkin affects the final result of baking. The brighter the vegetable, the richer the color of the bread.
How to make pumpkin bread filling:
In a small deep bowl, lightly beat 235 g of ricotta, add 115 g of sugar and beat the mixture again until smooth.
Add 2 eggs and then 1.5 tbsp. flour, beating the mixture each time until smooth.
Sourdough bread recipe
To make sourdough bread, prepare all the necessary ingredients in advance.
Opara:
- wheat sourdough 100% moisture – 10 g;
- water – 20 g;
- premium wheat flour – 20 g;
Dough:
- whole dough – 50 g;
- whole grain wheat flour – 25 g;
- wheat flour from soft varieties of wheat with protein 13% - 210 g;
- water – 200 g;
- pumpkin seeds – 20 g;
- turmeric (powder) – 2 g (1 tsp);
- salt – 5 g.
For another recipe for wonderful sourdough bread with a large porous crumb, see this article: “Wheat bread with chia seeds - sourdough bread recipe.”
How to make pumpkin bread:
Grease a 23x13 cm loaf pan with vegetable oil and line it with two strips of parchment (narrow and wide) to make it easier to remove the finished bread.
Fill 1/3 of the mold with dough.
Next, spread the filling evenly onto the dough using a spoon.
Carefully place the remaining dough onto the filling (so that the filling does not mix with the dough), also using a spoon. The form must be filled in such a way that the distance from the dough to the edge is at least 1-1.5 cm, otherwise the bread may run away. If all the dough does not fit in the pan, you can bake several pumpkin cupcakes from the leftovers.
Bake pumpkin bread for about 1 hour - 1 hour 20 minutes until a toothpick is dry at 180 ° C in a preheated oven. After about 25-30 minutes, if the dough browns too intensely, you need to cover the bread pan with foil (shiny side up).
How to make white frosting for pumpkin bread:
In a small deep container, mix 80 g of powdered sugar, 1 tbsp until smooth. milk and 1/4 tsp. vanilla extract. If the glaze is too thick, add another 1/2 tablespoon. milk and stir again.
Remove the finished pumpkin bread from the oven, let cool for about 30 minutes, and carefully remove it from the pan by pulling the parchment strips. Drizzle glaze over pumpkin bread and sprinkle with 1-2 tablespoons pumpkin seeds if desired.
Cut the pumpkin bread into pieces, brew aromatic coffee (tea) and serve.
For lovers of pumpkin baking, I have also posted other recipes on the website (all available via the links):
Pumpkin Raisin Muffins, Pumpkin Pancakes, Pumpkin Semolina Casserole, Pumpkin Pie
Enjoy!
When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!
Cooking tips
Any recipe using pumpkin should begin with the choice of the main ingredient. The pumpkin should be firm, undamaged and with bright orange flesh.
The type of flour also plays an important role. It is better to give preference to the highest grade with a protein content of at least 13 g - it is from this flour that the product will turn out tasty, soft and fluffy.
When placing ingredients into the bread maker bowl, you should adhere to the correct order. First, add the liquid ingredients, then sugar, salt and pumpkin pulp, and lastly add flour and yeast. It is important that the yeast does not come into contact with water.
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Depending on the bread machine model, the baking and dough kneading programs may differ, so be sure to read the instructions included. You can make pumpkin bread in a bread machine using the recipe below.
Baked goods created by the hands of a zealous housewife are considered by many to be the basis of true family happiness. When a woman makes bread, it is as if she is creating an atmosphere of peace, love and harmony for her loved ones. Airy, spongy pumpkin bread with a thin golden crust is an elegant, truly fabulous treat. How to bake pumpkin bread? We invite you to get acquainted with several interesting ways to create a delicacy.
Autolysis of flour and water
2 hours after I placed the dough, I proceed to the next stage. Now you need to mix all the flour and water. First, I weigh out 215g high protein wheat flour and 25g whole wheat flour into a separate bowl.
In order to get such a beautiful crumb with large pores, you need to make the dough with high humidity. But not every flour can withstand large amounts of water. That's why flour with a high protein content is used. In this case, I use soft wheat flour with a protein content of 13 g.
If you use premium wheat flour, then you definitely need to reduce the amount of water by 40-50 g.
Then I add 2 g of turmeric, crushed to a powder, to the flour. Turmeric gives bread a tart smell, similar to ginger. It is also slightly noticeable in the taste. But nevertheless, bread with turmeric turns out to be especially tasty!
Now you need to add 200 g of water. This turmeric bread comes out with 85% moisture. Let me remind you once again that if you use premium wheat flour, do not forget to reduce the amount of water by 40-50 grams.
Then you need to mix everything until the flour and water combine. Then cover the dough with film and leave at room temperature +24C for 3 hours. Now the dough is an inexpressive pale color. But after autolysis it will become brighter.
