Pumpkin bread in the oven: step-by-step recipe with photos. Pumpkin bread
Colorful pumpkin bread in the shape of a real pumpkin will not leave anyone indifferent! Thanks to the separated segments, the bread breaks perfectly into pieces without a knife and each slice is simply imbued with color and taste.
Pumpkin puree adds a slight sweet note to the overall taste and therefore the bread seems unique not only in color, but also in tasting. I want to repeat this bakery masterpiece more than once, surprising my friends and family! Today's sitewebsite will show step by step recipe for homemade pumpkin bread in the oven.
There is nothing complicated or grandiose about preparing this orange pastry - it is prepared in the same way as regular bread. The only thing to do is When making it, pay attention to the sweetness of the pumpkin. If it is absent, then when grinding vegetable slicing you will need to add 0.5 tsp. granulated sugar into the resulting puree.
Cooking delicious pumpkin bread in the oven
- Pumpkin - 400 grams;
- Dry yeast - 1 sachet 11 grams;
- Warm water - 200 ml;
- Wheat flour - 3-4 glasses;
- Vegetable oil - 2 tbsp in dough + 2 tbsp. for lubrication;
- Salt - 1 teaspoon;
- Granulated sugar - 1 tsp.
1. First, let's take a pumpkin. Peel the vegetable, rinse in water and cut into medium pieces, placing them in a saucepan or saucepan. Pour in hot water and boil the pumpkin for about 20-25 minutes. Then remove the pumpkin pieces from the water and cool.
2. Knead the dough, which will rise for about 20 minutes. Combine in a container warm water(200 ml), granulated sugar(1 teaspoon), salt (1 teaspoon) and 1 glass of flour along with yeast. Pay attention to the inscription on the package of yeast - where it is poured: into flour or into water.
3. Beat the contents of the container with a fork or whisk to prevent lumps from forming.
4. Send the dough to rest for 25 minutes in a warm place, covering it with a scarf, towel or other cloth.
5. Puree the cooled pumpkin using a blender.
6. Ready pumpkin puree should not contain lumps - taste it and, if necessary, add a little granulated sugar.
7. At this time, the dough will just rise to the middle of the container.
8. Add the cooled pumpkin puree to it and stir with a fork or whisk.
9. Add 1 more glass wheat flour and stir again, leaving to rest in a warm place for another 25 minutes. You can use the oven to speed it up. Warm it up for 2-3 minutes and turn it off by inserting a covered container of dough into it.After 25 minutes, the pumpkin dough will double in size again.
10. Pour 2 tablespoons of vegetable oil into it and add another 1-1.5 cups of flour - as you like, but under no circumstances compact the dough, as it should rise more than once! Put it down last time to rise into the warmth.
11. work surface or baking paper lubricate vegetable oil and dump the risen dough onto it. Knead it thoroughly to eliminate air bubbles. Distribute culinary twine (rope) on paper or in a greased form so that it is divided into 3 pieces and diagonally divides the dough into 6 pieces. It is not necessary that the distance between the pieces of twine be the same. Place the dough on the twine and carefully tie the ends of each of the three pieces together, but not tightly - leave a distance of about 2 fingers between the dough and the knot, as the dough will still rise during the baking process. Instead of tying with ropes, you can simply make cuts with a knife.
12. Allow about 25 minutes to proof, cover with a cloth and place the pan with the dough in a warm place. Brush the surface of the bread with vegetable oil using a brush.
13. Bake pumpkin bread for about 40-50 minutes in the oven at 180 C, keeping an eye on its surface.
14. Remove the baked pumpkin bread from oven and lightly spray cold water so that the crust does not get stale. Immediately cover with a cloth and let cool for about 15 minutes before starting tasting. Don't forget to cut the twine threads! Bon appetit!
Have you baked pumpkin bread in the oven before? Share in the comments!
Soft, fragrant, beautiful sunny color will decorate your table.
A wonderful recipe for pumpkin bread, suitable for eating during Lent. The pumpkin should be bright orange, then it will turn out very beautiful bread luxurious sunny color. A large slice of this bread with butter, or nut butter and a cup of freshly brewed tea for breakfast is a great start to the day. Yellow pieces of bread improve your mood, because color therapy has not been canceled.
Despite the fact that in appearance it resembles sweet pastries or a cupcake, don't be fooled - it's bread. And even non-pumpkin lovers eat it.
Pumpkin Bread Recipe
Ingredients:
- pumpkin (peeled) - 500 g
- sugar - 3 tbsp
- salt - 1 tsp
- raises butter - 1/4 cup.
- dry yeast - 2 tsp
- flour - 500 g
1. Cut the pumpkin into pieces, place it on a baking sheet and bake in the oven until done, this takes about 30 minutes at 180 degrees.
2. From finished pumpkin drain half a glass of liquid, cool until warm and dissolve sugar and yeast in it.
3. Puree the pumpkin in a blender,
4. add salt, add butter, yeast, add flour and knead well. The result is a yellow sticky dough.
5. Transfer the dough into a cup with a lid and leave it warm for an hour.
6. After an hour (this is how much the dough has increased), knead the dough and place it in the mold. Bake for 35-40 minutes (depending on your oven) at 180 degrees.
Pumpkin bread ready. Bon appetit!
In my family, I'm the only one who loves pumpkin. And my household gladly accepts only pumpkin bread and baked goods made from it.
I suggest you bake homemade bread with pumpkin.
The mass of pumpkin is given in already peeled form.
To prepare pumpkin bread in the oven, prepare the ingredients according to the list.
Let's cut the pumpkin in small pieces, puree in a blender. Add water there and whisk again until everything comes together.
In a bowl, mix flour, yeast, salt and sugar. Pour in the pumpkin mixture and add softened butter.
Knead soft elastic dough. Place it in a bowl greased with oil. Cover with film and leave in a warm place for 1-1.5 hours.
This is what the dough looks like after the allotted time.
We knead it and form a loaf. Place in a pan greased or lined with parchment. Cover with a towel and leave again in a warm place for 40-50 minutes.
The dough turned out great. Bake pumpkin bread in an oven preheated to 200 degrees with steam. That is, either put a few ice cubes on the bottom of the oven, or put a bowl of water. Baking time - 40-50 minutes. Find your way around your oven!
Pumpkin bread is ready when it sounds hollow when tapped. Let the bread cool slightly in the pan, then remove and cool completely on a wire rack.
This is how it looks in cross section. Bon appetit!
Calories: Not specified
Cooking time: Not specified
Bread with pumpkin is a great opportunity to cook something new, that is, to diversify your usual menu. Pumpkin bread in the oven turns out tender, not too airy, and therefore quite filling. Pumpkin - useful product, which can be added to baked goods, either in the form of puree or in pieces, depending on your preferences. For cooking homemade bread you'll need to spend about two hours, but most of the time you'll just be waiting. Homemade pumpkin bread has a beautiful light orange color and delicate aroma with hints of pumpkin, which makes it even more attractive for nutrition. Besides mine best recipe contains neither eggs nor oil, which simplifies the cooking process and reduces your costs. can be given to children without any fear for their health.
Ingredients:
- pumpkin – 150-250 grams;
- milk – 250 ml;
- yeast – 1 teaspoon;
- sugar – 1 tbsp. spoon;
- salt – ½ teaspoon;
- wheat flour – 400-550 grams.
Recipe with photos step by step:
Peel the pumpkin for bread, cut into pieces and place in a baking dish for steaming. Pour about 1 liter of water into the bowl, turn on the “Steam” mode, place the form with the pumpkin and close the lid. Cook until tender, about 15-20 minutes. 
Heat the milk, it should be about 40-42 degrees. IN warm milk add yeast. 
Add sugar and stir. Leave the mixture for 15 minutes. 
When the pumpkin is ready, transfer it to the grinder bowl. 
And make puree. It should be uniform. This is not difficult to achieve, since the pumpkin will be soft. 
By this time the yeast will have dissolved if the milk was at the right temperature. 
Add salt and pumpkin puree to a bowl. Stir to distribute the pumpkin. 
Now add half the flour and stir. Leave the mixture in a warm place, covered with a towel, for 15 minutes. When the dough increases in volume, add more flour. Knead a soft and elastic dough for our pumpkin bread. 
Leave the dough for another 20 minutes in a warm place, covering the top with a towel. 
Grease the mold with vegetable oil and place the dough into it. 
Brush the top of the bread with egg. 
Place the pan in an oven preheated to 170 degrees. Bake the pumpkin bread at the same temperature for about 35-40 minutes. When the bread is ready, remove it from the pan and let it cool further. After this, you can cut and serve. This bread is perfect for both first and second courses or
And again I share with you, my dears, a recipe for making homemade bread, and not just ordinary bread, but pumpkin bread! I can say that the attitude towards pumpkin in our family is ambiguous: everyone except me (I love it in all its forms) accepts this orange beauty exclusively in baking. This is how the recipe for this came about. delicious bread, which is distinguished not only by its delicate aroma, but also by its appetizing color.
Let's take a break from the lyrics and move on to the working aspects. I gave a lot of pumpkin in already peeled form, that is, pulp. The water should be boiled and warm enough so that after mixing with the pumpkin it remains approximately slightly warmer than human body temperature. The amount of flour, as always when making homemade bread, can vary, that is, be different. If your flour has a high degree of moisture, you will need less. If it’s dry, on the contrary, more.
Now about the yeast. My recipe uses just dry yeast, but you can easily use raw (pressed) yeast - 10 grams. Can also be used in making pumpkin bread instant yeast(also 3 grams) - they are added directly to the flour. The fact that they are fast-acting is always written on the product packaging.
Ingredients:
Cooking the dish step by step with photos:
We can prepare pumpkin in several ways. First of all, you can use the raw pulp. You can bake it in the oven until soft, boil it in water or steam it. I made some bread with raw pumpkin: I cleaned it, cut it into medium cubes and pureed it in a blender with water until it became a homogeneous puree.
Now add sugar to the pumpkin puree (you can add it at the pumpkin puree stage) and dry yeast. Stir and leave in a warm place for 20 minutes so that the yeast wakes up. A foam cap should appear. If you use dry active yeast, mix them with flour, sugar and salt, and then add pumpkin puree.
Knead the dough for about 15 minutes until it becomes very smooth and completely homogeneous. If you have a special mixer or bread maker, you can use their help. The result is such a handsome bun. It needs to be allowed to rest in a warm place for about an hour, covering the bowl with a towel (preferably made of natural fabrics so that the dough can breathe without becoming airy) or cling film.
After resting for an hour, the dough will double in size. We crush it and send it for proofing again. I can’t help but brag about my purchase – a special proofing basket made of rattan bark. You need to generously sprinkle it with flour, put the dough there and, when it rises, simply turn the workpiece over onto a baking sheet. The result is an excellent shape and pattern. If you don’t have such a basket, it doesn’t matter - we cover the baking sheet with parchment, sprinkle it with flour and shape the dough into a round loaf or loaf. You can bake bread in a mold. The dough proofing time is another 1 hour.
It will still fit. We check the dough like this: press the loaf with your finger: if the dent straightens out quickly at first, and then takes a long time to finish, you can bake. If the hole disappears immediately, the dough still needs to stand. But there is a depression that doesn’t disappear at all; you overexposed it and the dough began to sour.
