What would autumn be without the pumpkin season… Definitely only half as beautiful, right? If you ask me about my favourite pumpkin recipe – I couldn’t commit myself at all. I actually like everything with pumpkin. Whether pumpkin soup, baked pumokin, or a sweet pumpkin porridge… Pumpkins are nutritious, healthy, delicious and incredibly multifunctional to use in the kitchen. A pumpkin bread is definitely a beautiful and delicious classic that fits well into the current season.
Pumpkins are healthy.
Pumpkin contains numerous healthy vitamins and minerals such as zinc, which primarily serves to strengthen the immune system.
The valuable carotenoids, such as beta-carotene – a precursor of vitamin A – give the pumpkin its beautiful colour. We need vitamin A for healthy cell growth, to strengthen the immune system and to protect against free radicals. Particularly colourful foods such as pumpkins (but also beetroot, carrots, paprika…) are rich in carotenoids and, according to studies, help to prevent heart disease and cancer.
As pumpkins are also very rich in fibre, they also keep our digestion and metabolism going. The abundant vitamin E in the seeds is considered a valuable antioxidant in protection against free radicals and ensures a clear skin.
So everything we need at this time of year to stay fit, healthy and beautiful.
Appropriately, I have this delicious pumpkin bread recipe for you. I think this recipe should not be missing in autumn. It is incredibly juicy and delicious, which is mainly due to the fact that the pumpkin puree is directly processed in the bread dough. The addition of curcuma adds this beautiful golden-yellow colour to it. In any case, it is also a real eye-catcher visually. After all you also eat with your eyes. Prepared it is super fast, whereby you must include here the time to “rest and rise”.
In my opinion the pumpkin bread fits perfectly into this beautiful autumn season and tastes great at any time of the day. I had a sweet-spicy plum chutney (recipe comes) in addition, but just with some olive oil or a little sea salt it tastes at least as good.
What do you think?
Pumpkin bread with plum-chutney
- 1 medium-sized Hokkaido pumpkin
- 1 baker's yeast 18 g
- 450 g spelt flour
- 50 g coconut flour
- 2 tsp. curcuma powder
- 2 tsp. sea salt
- 3 tsp. coconut oil
- 50 g pumpkin seeds
- Preheat the oven to 180 degrees. Remove the seeds from the pumpkin and cut into small pieces. Then simmer with a little water and 2 tsp curcuma powder for about 10 minutes until the skin is soft. Allow to cool and puree pumpkin pieces with a hand blender.
- Mix the yeast with some water. Heat the coconut oil. Put yeast with flour, coconut flour and salt in a bowl. Add the pumpkin puree and knead everything with your hands.
- Fold in the pumpkin seeds and cover and let the dough rest for about 40 minutes. Then knead the dough again briefly and form it into a bread.
- Slice the bread dough with a knife and sprinkle the bread with additional pumpkin seeds. Let everything rest for another 15 minutes.
- Bake the bread at 180 degrees for 10 minutes, then reduce the temperature to 160 degrees and bake for another 50-60 minutes. The bread is baked as soon as the loaf sounds hollow when knocked.