Pumpkin Yeast Bread

Autumn is the season for pumpkin recipes. So here is another one, which comes from one of my favourite baking source Dr. Oetker Backen A-Zangiesrecipes. This deliciously soft yeast-risen pumpkin bread is a great alternative to the moist, dense pumpkin quick bread, which is leavened with baking powder or/and baking soda.

  1. Cut the pumpkin flesh into small dices. Place them in a pot with water over medium heat. Cook until soft and puree the pumpkin with a blender.

  2. First add milk, honey, olive oil, salt and pumpkin puree in the pan of your bread machine. Then add in flour. Make a dry well in the center and add the yeast to the well. Program the bread machine the "Dough" cycle.

  3. Scrape the dough out onto a lightly floured work surface and press it down to flatten. Form the dough into a roll and place into a greased 30cmx11cm loaf pan. Cover and let rise until doubled. Preheat the oven to 200C/400F. Make a 1cm deep slash in the center along the length of the dough. Bake the bread in the preheated oven for 30 minutes. Remove the bread pan and cool on a rack.
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