Pumpkin bread

October is the ideal month for preparing pumpkin recipes!
And since I love preparing leavened dough, nothing better than a good bread with pumpkin could be more suitable. We will lightly sweeten our bread with brown sugar, to further enhance the flavor of the pumpkin. The fats? Very few, which we will only need to cook the pumpkin!
Ready to knead? Let's find out the ingredients first!

Video of the Recipe

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Identity Card of the Recipe

• 203 KCal Calories per serving

• Ingrediants

  For the leavening

  • 100 ml of water
  • 100 g of Manitoba flour
  • 5 g of brewer's yeast
  • 20 g of brown sugar

  For the main dough

  • 50 ml of water
  • 250 g of Manitoba flour
  • 7 g of brewer's yeast
  • 7 g of salt
  • 150 g of pumpkin puree

  Materials Needed

  • Bowl
  • Pastry board
  • Pan for cooking pumpkin
  • Pumpkin mixer
  • Latex gloves for kneading
  • Balance scale
  • Transparent film
  • Brush
  • Baking plate
  • Baking paper

  Preparation

  1. Prepare the yeast by dissolving the 5 g of yeast in warm water, slightly sweetened with a teaspoon of brown sugar. Pour the sifted Manitoba flour into a large bowl, add the dissolved yeast and the remaining sugar, then mix with a wooden spoon : a thick batter must be obtained. Cover with cling film and leave to rise for about an hour.
  2. In the meantime, clean and cut the pumpkin, then cook it as indicated in THIS VIDEO to obtain a puree.

  The right idea
  Instead of cooking the pumpkin in a pan, it is possible to prefer baking. Clean the pumpkin and cut it into small pieces. Wrap the pumpkin pulp in aluminum foil and bake in the oven at 180 ° C for 20 minutes or until the pulp has become soft. Allow the pumpkin to cool and blend it in a blender until you get a cream.

  3. Proceed with the preparation of the main dough. Dissolve the 7 g of brewer's yeast in warm water; mix the Manitoba flour with the pumpkin cream, the dissolved yeast, the fine salt and the leavening (which in the meantime will have swollen). Work the dough for a long time with your hands, until the mixture is smooth and compact. If necessary, add more flour.
  4. Work the dough until you get 4 cords. Weave 2 cords and obtain a long loaf. Proceed in this way also with the other 2 cylinders of dough.
  5. Place the 2 intertwined loaves on a plate lined with baking paper and leave to rise for an hour - or until doubled in volume - in a warm and humid environment.
  6. Preheat the oven to 180 ° C and put the bread in the oven: bake for about 20 minutes.
  7. Allow the bread to cool before cutting and serving.

  Alice's comment - PersonalCooker

  In addition to being delicious, this bread is a source of fiber, vitamin C, pro-vitamin A and mineral salts. In short, an excellent bread, which is good for health.

  Nutritional values ​​and Health Comment on the recipe

  Bread with Pumpkin is a low-calorie alternative to traditional bread. Obviously, the calculation on the side does NOT take into account the dehydration coefficient of the bread being baked, therefore the real caloric intake should be slightly higher. Bread with Pumpkin mainly provides complex carbohydrates, very few fats and an insignificant amount of medium and low biological value proteins. The fibers are abundant and the glycemic index should be more moderate than a common refined bread. The average portion of Bread with Pumpkin is comparable to that of the other accompanying breads.