Classic pumpkin bread

Recipe from: 3 Decmeber 2015
recipe, bread, bake,pumpkin

Ingredients 8
Servings 2 loaves
Time 45min + Standing time


  • 840
    cake flour
  • 2x 10
    packets instant yeast
  • 10-15
  • 5
  • 375
    pumpkin mousse
  • 1
    lukewarm water
  • butter
  • oil


Preheat oven to 200°C.

Mix the flour, yeast, salt and turmeric in a large bowl.

Mix the pumpkin mousse with 50ml water and add to the flour mixture, adding more water if necessary. The mixture should be soft, but not runny. Turn the dough out onto a lightly floured surface.

Grease your hands with butter and knead the dough for about five minutes. Then grease your hands with butter again and knead for another 10 to 15 minutes, until the dough is elastic. You’ll find that on a warm day the dough will dry quickly during the kneading process, so simply dip your hands in lukewarm water before during the rising process.

Cover the bowl with a clean, damp dishcloth and stand in a warm spot for 15 minutes to rise. (The dough might not completely double in volume.)

Knead the dough down again and form it into two loaves. Place these in buttered bread tins, cover and allow to rise in a warm place until the volume has doubled.

Heat the oven. Beat one egg yolk with a little water and paint over the breads. Bake for five minutes, reduce the temperature to 180ºC and bake for another 40 to 45 minutes, until the breads sound hollow when tapped.

Words and image: Home magazine.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: recipe  |  bake  |  bread  |  pumpkin

You might also Like


Ceasar salad

2018-08-14 10:59 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.