The pumpkin addiction goes into the next round – with this pumpkin bread. The dough doesn’t need time to rest or rise and is kneaded in five minutes. The result is super fluffy yet moist. As you can tell, there is no reason to not try this recipe.
As mentioned in the recipe for my pumpkin cake I can only recommend to cook the pumpkin puree needed for the recipe by yourself. How I do that is described in this blog post.
Does shape matter?
For some people the shape of a bread actually makes a difference. I decided to bake this bread in a greased loaf pan. But of course you can also use a round baking tin or add more flour, form a bread loaf and don’t use any baking tin at all.
For those who want to experiment a little: you can also add some nuts (e.g. walnuts or pecans) or seeds in the dough. It will make it even more hearty and seedy.
Pumpkin bread – always fresh
Who doesn’t know this situation: you come back home on a Sunday from a weekend trip or vacation and the fridge is empty. There is nothing to eat and you end up ordering food or eating out. To avoid this, I do the following:
After the bread has cooled down, I simply cut one part in slices and freeze it in the freezer. When I want to eat some fresh bread, I simply take a slice from the freezer and toast it. That way I always have fresh bread at hand in case I have nothing else at home or when I am lazy.
This Pumpkin Bread is…
- vegan
- easy and quickly prepared
- wholegrain
- with spelt and oat
- pithy delicious
- super moist
- just like from the bakery
If you give the recipe a try I’d be very happy about a feedback in the comments or as rating – I always get so excited about it! In case you post the result on Instagram, don’t forget to tag me with @sheloveseating in the picture and caption so I don’t miss it 🙂
Quick Recipe: Pumpkin Bread
Ingredients
Dry ingredients
- 250 g wholegrain spelt flour
- 250 g oat flour*
- 60 g sunflower seeds
- 2 tsp himalayan salt
- 1 tsp coconut palm sugar
Other ingredients
- 200 ml lukewarm water
- 1 cube fresh yeast (42g)
- 300 g pumpkin puree
- pumpkin seeds for decoration
Instructions
- Preheat the oven to 180°C.
- If you have a kitchen machine which can knead dough then add all the ingredients and let it knead for about three minutes. Alternatively combine alll the dry ingredients in a bowl and mix them well.
- Now dissolve the yeast in the water and add it together with the pumpkin puree to the dry ingredients. Mix/ knead well.
- Fill the dough into a greased loaf tin (I used a 20cm loaf tin for this bread). Alternatively you can add more spelt flour and then knead a bread loaf without using a tin.
- Bake the bread in the oven for about 40 minutes. Let it cool down completely before you cut it.
Habe dein Kürbisbrot gestern gebacken, nur statt Hafermehl Buchweizenvollkornmehl verwendet. Es schmeckt ganz wunderbar und hat sogar meinen kleinen Sohn komplett überzeugt 🙂 Wird definitiv öfter gebacken!
Wow, danke dir für die tolle Bewertung! Das ist das größte Kompliment, ich freue mich wirklich sehr 🙂
Das klingt so gut. Kann man frische Hefe mit Trockenhefe ersetzen?
Ich denke das sollte funktionieren, achte dann von der Menge einfach auf das, was auf der Packungsbeschreibung steht.