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Saturday, 16 October 2010

Pumpkin Bread for World Bread Day 2010

Today is another World Bread Day - the fifth one!

Pumpkin bread 9917 R

I tried to make something different this year, and I was pleasantly surprised with the outcome! I had searched for 'Pumpkin Bread' online, and most of the recipes were for bread that looked similar in texture to cake, not what I would call true 'bread'. So I fiddled with my regular bread recipe and came up with this version. You can add more spices to your liking, I'm not overly keen on nutmeg or cloves but they would be a good addition if you like them, or you could even add some raisins.

Pumpkin bread 9949 R
This pumpkin bread made excellent toast!

Pumpkin Bread

I made the dough in my bread machine, but you could easily knead the bread by hand. I used some Bacheldre Watermill organic oak smoked, stoneground strong malted blend flour (available from Waitrose) combined with strong white bread flour, but you could substitute whole wheat flour, or make the bread with all white bread flour.
I used half a can of pumpkin puree from Waitrose (roughly 225g) and added the water carefully as the dough was mixing. You may need less water, don't just pour it all in at once.
Add whatever spices you prefer, nutmeg or cloves for instance.

1 teaspoon dried yeast
400g strong bread flour (100g of which was the oak smoked flour detailed above)
1 teaspoon mixed spice
½ teaspoon cinnamon
1 teaspoon sugar
1 teaspoon salt
15g unsalted butter
½ can pumpkin puree, or use homemade
Roughly 260-280ml water - probably a bit less, keep an eye on the mixing process

Put the ingredients into your bread machine in the correct order for your machine, when it comes to the water, add it gradually while the machine is mixing. Only add enough to make a smooth soft dough.

When the dough is ready, take it out of the machine and put it into a loaf tin, to rise again until doubled in size.

Bake in a pre-heated oven 180ºC/350ºF for about 20-25 minutes until golden brown.

Printable Recipe

Oak smoked bread flour 9935 R
The organic oak smoked, stoneground strong malted blend flour

World Bread Day 2010 (submission date October 16)

My bread is off to the World Bread Day round-up, hosted by Zorra at Kochtopf. Be sure to check out all the entries and make some bread yourself - how can anyone resist a slice of freshly baked bread!

My previous breads for this event were:
French Bread
Panini Rolls
Breakfast Swirls

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This content belongs to Nic at Cherrapeno. All writing and photography copyright N Fowers © 2007-2010 unless otherwise indicated. All rights reserved.
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19 comments:

Jamie said...

Oh gorgeous bread, Nic! And this is wonderful sincemost pumpkin breads are quick breads. This is a perfect autumn and holiday bread for us yeast lovers! Happy World Bread Day!

Deeba PAB said...

Your posts always inspire me Nic, and this one is wonderful. Have never done a pumpkin bread, and love the rustic feel of the recipe. Thank you for the inspiration. Off to try and post bread for Zorra!!
Hugs!

Zita said...

Wow... the flour you've used makes me envy you already, but the Pumpkin Bread...looks just so delicious :)

Barbara Bakes said...

What a gorgeous loaf. I really love the "pumpkin butter" on the bread. So cute!

Beth (Jam and Clotted Cream) said...

This looks fab. I have loads of pumpkins on the allotment that I'm running out of ideas for. Will bookmark this one!!

Johanna GGG said...

lovely bread - I love all things pumpkin - the colour is gorgeous and I am sure it tastes wonderful - esp with that oak smoked flour - never heard of such a thing but would love to be able to purchase it

bellini valli said...

This is perfect for the seaosn Nic. Thanks fo sharing it with us on this day of awareness.

Ananda Rajashekar said...

2nd pic, love...drool :)

hopeeternalcookbook said...

Its good to have something else to make with the pumpkins and squashes that are available this time of year. This bread looks really delicious and I am sure it would be good even if made with ordinary bread flour - bet it would be lovely with some of your wonderful Marinaded Feta! ;)
hopeeternal
'Meanderings through my Cookbook'
www.hopeeternalcookbook.wordpress.com

Joy said...

Happy World Bread Day and what a wonderful bread to celebrate it with!

Lisa said...

I'm curious, does the bread have a pumpkiny flavor or does the pumpkin just add to the color of the bread?

Patricia said...

I'm already salivating. Love, love, love pumpkins in all shapes and every recipe is a welcome one. As stated by a previous poster, I am also envious of the oak smoked flour.

Fitness Foodie said...

Absolutely beautiful, I just can't get enough of pumpkin these days.

Nicisme said...

Thank you for the comments - much appreciated!

Lisa, it does smell pumpkiny and has a slight taste too - more thank I thought it would.

Stella said...

Whoa, this does look like a nice loaf! Ooh, and I love the way you molded the butter-too cute;)

grace said...

it's a great bread, to be sure, but my favorite thing of all is your pumpkin-shaped pat o' butter. too cute!

Hazel said...

Wow! The pumpkin butter is very cool! What would you recommend serving this with? Just some butter so you can appreciate the subtle pumpkin taste? I really must make something with pumpkin soon.

Amber said...

Someday I hope to take part in world bread day.
You seemed to enjoy the table setting posts I did the last 2 years. Although I didn't do a table this time I have began this years posts today and for a few days. Peek if you are interested again. There were some nice ideas.

zorra said...

Looks awesome. I made a pumpkin bread I think for the first WBD, but yours looks much better. Thank you for joining World Bread Day.