in Germany

Pumpkin bread

updated

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Ingredients for 4 servings:

  • 1 kg flour, type 405
  • ½ pack of yeast, fresh
  • 200 g sugar
  • 125 g butter
  • 1 liter pumpkin flesh, pureed
  • 50 g pumpkin flesh, finely chopped
  • 1 egg yolk

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with pumpkin flesh

Put the flour in a bowl. Crumble the yeast and add it. Add the sugar and butter. Finally, add the pumpkin puree. Knead everything together vigorously to form a dough. Cover and let rise in the oven for about 20 minutes at 50 degrees. Add the fresh pumpkin flesh and knead well again. Return to the oven for another 20 minutes at 50 degrees. Then pour the dough into a loaf pan, score it lengthwise and brush with egg yolk. Bake for about 50 minutes at 225 degrees. Then let it rest for another 10 minutes in the turned-off oven. If the cake gets too dark, simply cover with baking paper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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