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...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cut the pumpkin into cubes and cook it in water until tender.
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.
Gradually add the milk while mixing the ingredients until you form a smooth, homogeneous dough.
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.
Generously sprinkle the surface of the bread with a mixture of sugar and ground cinnamon.
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.
Remove the bread from the oven and let it cool slightly before unmolding.
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.
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.
