Today we invite you to prepare a different kind of sweet bread, perfect for breakfast or an afternoon snack. This is a delicious pumpkin sweet bread. This bread recipe is traditional in the Valencia region of Spain and is similar to the dough of an Easter cake but fluffier, with a special aroma, color, and flavor. The most time-consuming part of this recipe might be making the pumpkin purée, but it’s well worth the effort...
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Ingredients
pumpkin250g
flour500g
egg1
milk200mL
sugar150g
fresh yeast50g
neutral oil3tbsp
For the topping
- sugar
ground cinnamon
Nutrition (per serving)
Calories
357.6kcal (17.88%)
Protein
7.8g (15.62%)
Carbs
63.9g (23.25%)
Sugars
19.8g (39.62%)
Healthy Fat
5.1g
Unhealthy Fat
0.9g
% Daily Value based on a 2000 calorie diet
How to make Pumpkin Sweet Bread
Prepare the pumpkin purée
- Step 1
Cut the pumpkin into cubes and cook it in water until tender.
Make the bread dough
- Step 1
In a large bowl, place the flour and make a well in the center. Add the crumbled yeast, oil, cooled pumpkin purée, sugar, and egg.
- Step 2
Gradually add the milk while mixing the ingredients until you form a smooth, homogeneous dough.
Rest the dough
- Step 1
Place the dough in a greased and floured loaf pan (such as a rectangular English pudding mold). Let it rest for about 20 minutes in a warm place.
Add the topping
- Step 1
Generously sprinkle the surface of the bread with a mixture of sugar and ground cinnamon.
Bake
- Step 1
Preheat the oven to 180°C (350°F). Bake the bread for about 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Cool
- Step 1
Remove the bread from the oven and let it cool slightly before unmolding.
Nutrition (per serving)
Nutrition (per serving)
Calories
357.6kcal (17.88%)
Protein
7.8g (15.62%)
Carbs
63.9g (23.25%)
Sugars
19.8g (39.62%)
Healthy Fat
5.1g
Unhealthy Fat
0.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the pumpkin purée is completely cooled before adding it to the dough to avoid affecting the yeast activation.
For a richer flavor, use freshly ground cinnamon for the topping.
If the dough feels too sticky, add a little more flour, but avoid overworking it.
FAQS
Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can use canned pumpkin purée as a substitute for fresh pumpkin. Ensure it is unsweetened and smooth.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the bread; if it comes out clean, the bread is fully baked.
Can I use dry yeast instead of fresh yeast?
Yes, you can substitute dry yeast for fresh yeast. Use about 7 grams of dry yeast for this recipe.
How should I store the bread?
Store the bread in an airtight container at room temperature for up to 3 days or freeze it for longer storage.
Can I make this bread gluten-free?
You can try using a gluten-free flour blend, but the texture and rise may differ from the original recipe.
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