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Pumpkin bread

Soft and fragrant, with video recipe

by Ada Parisi
5 min read
Pane alla zucca

How to make pumpkin bread at home

Pumpkin bread, crispy on the outside and very soft on the inside. A recipe in full autumn mood that is very easy to make, as you can see in the VIDEO RECIPE stepping on my YouTube channel. And this time I leave you a long video recipe with the Tutorial for tying buns and getting the shape of small pumpkins, bear with me. The pumpkin, steamed and pureed, It almost completely replaces water: Bread with pumpkin puree in the dough has a strong pumpkin taste, so it's slightly sweet, and pumpkin seeds make it even more flavorful. A perfect bread also in view of Halloween.

Since autumn seems to have finally arrived and pumpkin is the undisputed queen, at least at the table, I also leave you 8 PUMPKIN DESSERT IDEAS and 20 IDEAS FOR PASTA DISHES WITH PUMPKIN Absolutely unmissable. In addition to all my BREAD RECIPES, from the simple SEMOL BREADA to SICILIAN SESAME MAFALDE. Perfect for PALERMITAN PANELLE and not only.

Which pumpkin to use to make pumpkin bread at home

I used a Delica pumpkin, but Hokkaido or Mantovana are also good: in practice, Low-water pumpkins, with a dry and tasty flesh and a slight aftertaste of chestnuts. My suggestion is to bake in the oven, steamed or microwaved. I leave you the doses with dry and fresh brewer's yeast, But even with the sourdough. In any case, As you know, I prefer the use of very little yeast and very long maturation in the refrigerator: ideal for a bread that lasts a long time and is easy to digest.

In the video you can also find the Step-by-step tutorial for making pumpkin buns. You can make them of any size, but in my opinion the small ones are much more elegant and graceful than a single large bread. You just have to follow the video and get some kitchen twine. Also Bread with pumpkin in the dough stays soft for a long time when stored in a frost bag to retain moisture. What are you waiting for? Have a good day!

Pane alla zucca


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )


580 grams of Delica pumpkin puree baked in the oven

835 grams of zero flour

80 millilitres of water

25 grams of fine salt

3 grams of dried Brewer's yeast

cinnamon powder

chopped rosemary

40 grams of toasted pumpkin seeds

a pinch of nutmeg


Place the sifted flour in the stand mixer or on the work surface and add the steamed pumpkin puree (or in the oven or microwave). Knead for a few minutes so that the two ingredients are coarsely mixed, then add the brewer's yeast. Give one more turn of the kneading machine, then add the water in which you have dissolved the salt. Stir in the pumpkin seeds as well, cinnamon, finely chopped rosemary and nutmeg and knead until you get a smooth and elastic mass, as you see in VIDEO RECIPE.

With the mixer it will take 10-15 minutes. Cover the dough and let it rest at room temperature for about an hour. Once ready, Roll out the dough with a movement of your hands (To see how it's done, look at the VIDEO RECIPE) and place it in a container covered with plastic wrap. Leave the pumpkin bread dough in the fridge overnight or at least 10 hours.

Once maturation is complete in the refrigerator, Divide the dough into many pieces of 120 grams each if you want to make rolls or into two parts if you want to make a larger bread. Look at VIDEO RECIPE to see how to make folds on breads and rolls and how to tie them with kitchen twine so that they look like small pumpkins. I assure you that the process is very simple and the result is guaranteed and above all very very nice. You can also use the same process to make small pumpkin-shaped brioches.

Allow the buns to rise until doubled in size, covered with plastic wrap and in the oven lit with a light or in a warm place (at least 29-30 degrees). Preheat the oven to 230 degrees and bake for 20 minutes; then lower the temperature to 180 degrees and continue baking for 40 minutes in the case of a large bread or for 20 minutes in the case of smaller rolls. Wait for the pumpkin buns to cool before removing the string. Bon appétit!

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