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Home Made Pumpkin Bread

Home Made Pumpkin Bread

This recipe is a direct result of my failure to master sour dough bread. I have been experimenting with sour dough for months now. Despite giving my starter culture my undivided love and attention and trying more than half a dozen different recipes I have been unable to achieve the perfect loaf. The starter culture has now retired to the bin and I have moved on admitting defeat (not an easy thing for me to admit….) This bread is easy to make, tastes delicious, and the color makes me happy so I will stick with it for a while I think.

This is another recipe based on a gorgeous big organic pumpkin I collected at the last farmers market a few weeks ago. I apologise if you dislike pumpkin! I am a little obsessed with them at the moment. I adore the sunny color they turn the food and the lovely nutty, creamy flavor. I have made this recipe a few times over the last couple of weeks and it makes a great alternative to regular bread. It looks beautiful and tastes better.

Fresh from the oven with butter, or home made feta, it is hard to stop at one piece. Mr Fresh has been enjoying it for breakfast. 

Home Made Pumpkin Bread
Prep time
Cook time
Total time
A satisfying loaf that is great to serve with a platter when entertaining.
Recipe type: Bread
Serves: 8
  • 3 tablespoons of warm water
  • 7 grams dried yeast
  • 400 grams pumpkin - baked, cooled and mashed (about 2 cups)
  • 500 grams of baking flour or oo flour (plus extra if required)
  • 3 tablespoons of good quality extra virgin olive oil
  • 1 teaspoon salt
  • handful of fresh sage leaves
  • 1 tablespoon of flax seeds (or alternate seed of choice)
  • 1 tablespoon of sunflower seeds (or alternate seed of choice)
  • 1 tablespoon semolina to dust (optional)
  1. Add the yeast to the warm water, whisk with a fork and leave to sit for a few minutes until the surface starts to show some bubbles
  2. To a bowl combine the pumpkin, flour, oil, salt and then the yeast and water mix. Mix with one hand to combine if you have a mixer with a hook attachment use that to knead the dough until it comes together into a smooth dough. Or do it by hand if you do not have a mixer.
  3. Knead the dough until it is smooth and springy soft (like play dough texture). To achieve the correct texture it will take about 6 minutes with a mixer or 10 minutes by hand. You may need to add a few extra tablespoons of flour if the dough is too sticky.
  4. Once the dough is soft and springy cover the bowl with cling wrap and let sit for 1-2 hours until doubled in size
  5. Remove from the bowl and add the seeds and fresh sage leaves. Sprinkle them on the dough and then fold the edges in and over. Repeat until all the seeds are incorporated and you have worked the dough for about 5 minutes.
  6. Return the dough to the bowl to rest covered for another 1 hour until doubled in size
  7. Heat oven to 230 degrees
  8. Once the oven reaches the required temperature sprinkle the tray (or bread tin) you are baking the bread on (or in) with semolina to prevent the base of the bread from sticking
  9. Bake for 10 minutes at 230 degrees then reduce heat to 180 degrees for a further 25 minutes
  10. To check readiness tap the base of the bread, it should sound hollow when tapped
  11. Cool on a wire rack
  12. Eat warm
*The format and image of this post was updated 25/05/2014

Have you tried baking different types of bread?





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{ 15 comments… add one }
  • Nic@diningwithastud October 17, 2012, 9:36 am

    How hard is sourdough?!?!?! I tried it a while ago and gave up lol. Im willing to pay good money for someone to do it for me 😉 haha. The pumpkin bread sounds perfect and with the feta? NOM!

    • Kyrstie October 17, 2012, 1:50 pm

      Ohhh too hard for me! I really don’t like to give up but I agree it is worth every cent to pay the experts. This bread is a good outcome of the experiment though 🙂

  • Africanaussie October 17, 2012, 10:31 am

    Oh gosh that looks like a great recipe. I too have not had much success with sourdough, but have a recipe I really enjoy made with soaked oatmeal, and another with sprouted grains. I have a pumpkin in my garden ready for picking so I can see what i will be doing this weekend. thanks for sharing the recipe.

    • Kyrstie October 17, 2012, 1:51 pm

      Thanks African Aussie. Oh your recipe sounds lovely. Have you posted it? I have only just planted my pumpkin seeds but am really looking forward to having my own crop. Enjoy yours !

  • JJ - 84thand3rd October 17, 2012, 2:25 pm

    I’ve had every intention to try my hand at sourdough for ages but regular yeast bread is just so easy I never get around to it! Love love love the sound of this one 🙂

    • Kyrstie October 17, 2012, 8:24 pm

      Thanks so much JJ, I really appreciate you dropping by. If you get your sourdough to work let me know the trick 🙂

  • Liz N October 17, 2012, 2:47 pm

    That looks delicious Kyrstie. I’ve done spelt bread, semi dried tomato, olive and feta bread, and sweet potato bread in the last few months. I have a bread maker, but there’s something about doing it by hand that is a lot of fun.

    xx so nice to meet you on the weekend!

    • Kyrstie October 17, 2012, 8:23 pm

      Hi Liz, it was lovely to meet you too! Blogging has allowed me to meet some wonderful people. Semi dried tomato and olive is a winning combo. Now that I have got this recipe down pat there will be many more combinations I am sure 🙂 I have a bread maker also but pounding the bread is therapeutic some days 🙂

  • Kristin from Mamacino October 17, 2012, 7:20 pm

    Lucky for us we have some awesome local sour dough breads to delight in! I love to make bread and have a walnut and cranberry one I whip out on special occasions…I will try your pumpkin bread the next lazy Sunday afternoon I get!

    • Kyrstie October 17, 2012, 8:20 pm

      Hi Kristin, thanks for visiting. Walnut and cranberry sounds like a lovely combination.

  • Seana Smith October 20, 2012, 3:06 pm

    I so very, very much must try this recipe. A friend gave me some beetroot bread recently and it was fantastic. This has so much pumpkin in it, it’s got to be good for you!

  • Beth July 19, 2014, 3:19 pm

    I used to make fantastic sourdough, masses of starter so lots ended up in the compost. Huge big Ciabatta came out of my oven soft and airy inside, crusty and crunchy on the outside. Only, it is so sour nobody will eat it! It even smelled like old slippers, ha ha ha
    Now I stick to 50/50 white & wholemeal for Mr Picky and rye for me, always using dried yeast.
    It is sad but I had to weigh up making totally-from-scratch and chucking it to the chooks against almost-totally-from-scratch and having humans consume it.

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