Instant yeast PUMPKIN BREAD

Instant yeast PUMPKIN BREAD

On Halloween my house is overrun with pumpkins.

I love them, I buy a lot of them and then I empty them to make a nice “ornament”!

So then I have to use the pulp …

I made the savory pie, the pumpkin humus and now I have decided to prepare the bread.

I love alternative breads !!!!

The recipe is very simple just create the dough, form sandwiches or a single bread, perhaps in the shape of a pumpkin and after a little leavening, put it in the oven.

I use it to accompany meats and cheeses, it is fantastic with blu cheese.

To make a good impression at the Halloween party, make pumpkin bread.

Instant yeast PUMPKIN BREAD

Video recipe of the day

  • DifficultyVery easy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time1 Hour 10 Minutes
  • CuisineItalian
472,42 Kcal
calories per serving
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  • Power 472,42 (Kcal)
  • Carbohydrates 87,24 (g) of which sugars 5,36 (g)
  • Proteins 14,63 (g)
  • Fat 7,00 (g) of which saturated 0,96 (g)of which unsaturated 0,66 (g)
  • Fibers 2,91 (g)
  • Sodium 512,30 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019.


  • 4 cupsbread, flour type 00, rosetta (400 g)
  • 2 cupsbread flour (200 g)
  • 2.5 teaspoonsinstant yeast for savory dishes (7 g)
  • 10.5 ouncespumpkin (pulp 300 g)
  • 150 mlwater
  • 1 tablespoonhoney (20 g)
  • 2 tablespoonsextra-virgin olive oil (30 g)
  • 1 teaspoonsalt (7 g)



  1. Cut pumpkin into slices, remove peel and seeds.

    Place the slices on a covered baking sheet and cook at 392 ° F in a preheated ventilated oven for about 20 minutes. Remove from the oven when it is soft.

  2. Leave to cool.

    When to be cold Blend with a hand blender.


  1. Put all the ingredients in a bowl: 00 flour, Manitoba flour, instant yeast, pumpkin puree, water, oil, honey and salt.

    Start working in the bowl then continue on to a work surface. Knead until obtaining an elastic and smooth dough (about 10 minutes).

    Alternatively you can use the planetary mixer with the hook.

  2. Shape into a ball and let it rest for about 2 hours.

    The dough must double its volume.


  1. When leavened create 12 sandwiches.

    Put them on a baking tray, brush them with olive oil and let them rise for another hour.


  1. Put sandwiches in a preheated static oven at After the time has elapsed, bake in a preheated static oven at 338 F ° for about 40 minutes.

    Remove from the oven and leave to cool.


The pumpkin pulp must be cooked and perfectly dry.

You can also cook boiled pumpkin, steamed, or in a pan cut into cubes with a drizzle of extra virgin olive oil.


Pumpkin sandwiches are good freshly cooked. If to advance it is possible to freeze.

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