It’s pumpkin time! There are so many great recipes, perfect for fall! Now for me, pumpkin has always been something to use in savoury recipes like soups, quiches, curries and other great meals. My father used to make great pumpkin soup with curry. It can also be used instead of carrots. I have never considered pumpkin something to be used in sweets. Enter American recipes: pumpkin bread. Pumpkin pie. Pumpkin brownies. Pumpkin spice anything and everything (although apparently pumpkin spice doesn’t contain actual pumpkin). Oh I love it. Once I made pumpkin pie for an American friend. She was very happy with it (or maybe she was just being polite).
I was also very surprised that in English, the word “bread” can also refer to something sweet: take for example, banana bread. Soon, I found out about pumpkin bread, sweet potato bread or zucchini cake. And I also found out that cakes and pies can be made of such ingredients as well, take for example carrot cake. A revelation, ladies and gentlemen! But could we go the other way? By which I mean, can we make pumpkin bread that is actually a real bread? You know, with yeast and sourdough and very little sugar?Savoury pumpkin bread? Is that even possible? And what would the result be?
A few days ago, I made delicious pumpkin bread.It is a revelation!It is not sweet, but it is healthy and delicious. I started experimenting with my bread recipes (which means not using recipes), and came up with this little gem. I am feeling extremely proud of myself for trying this, and wanted to share because it’s a great recipe!
- - 1 cup pumpkin puree (I make my own by baking the pumpkin and then having a go at it with my kitchen machine)
- - 400- 450g flour (I think I used 350g wholewheat and 100g spelt flour)
- - 100g sourdough (more for the taste, you can skip it.
- - a teaspoon salt
- - a tablespoon sugar
- - two tablespoons olive oil
- - one package active yeast
- - around one cup water
- Combine all ingredients until you'll get a sticky dough- you won't be able to knead it so just mix it with a spoon. Let rest until it doubles in size.
- Put it into a bread form and let raise again- for some reason, I skipped this step and the bread was still perfect, so if you want you can skip this step as well.
- Put in in the oven at 200 degrees until the bread is a golden brown