Vegan Pumpkin Bread

It’s been a long time since I have posted a bread loaf in the blog. I have been thinking of baking a pumpkin bread since quite some time. So, yesterday when I went to my regular vegetable shop for stocking up on veggies after our vacation, I glanced upon a fresh piece of yellow pumpkin. Though pumpkin is not amongst the most liked vegetable at home, but I do buy it at times as it is supposed to be quite healthy and full of fibre too.

I love roasted pumpkin soup, pumpkin puree parathas or grated pumpkin parathas or at times I make pasta for Neha in a pumpkin puree based sauce, in addition to all the typical Kerala style pumpkin recipes. It is such a versatile vegetable, but probably very much underrated. So, here is a pumpkin puree bread made with half all purpose flour and half whole wheat flour. The bread has risen quite beautifully and it’s looking extremely soft. As I am typing the recipe, I am waiting for it to cool really well so that I can slice it and click some pictures. It surely promises to yield a nice crumb too. Crossing my fingers and hoping for the best.

I have simply sauteed thin slices of pumpkin in little olive oil and then cooked it with some water and finally pureed it before adding to the flour. One can alternatively bake a big chunk of washed and peeled pumpkin piece in a preheated oven for 30-35 minutes at around 160-170 degree celsius and then scoop out the pulp and then puree it. The choice is yours. You can also add chilly flakes or green chillies, ground ginger, onion and garlic powder or finely chopped and add while kneading the dough. The top of the bread can be smeared with pumpkin seeds too. I had planned to, but forgot at the last moment 🙂

Vegan Pumpkin Bread Recipe

Ingredients:

• All purpose flour 200 gm
• Whole wheat flour 200 gm
• Salt to taste
• Instant yeast 3/4 tsp
• Sugar 1 tsp
• Olive oil 2 tbsp
• Lukewarm water 200 ml
• Pumpkin 150 gm
• Turmeric powder a pinch

Method:

• Peel and wash the pumpkin and cut them into thin slices.
• Heat oil in a pan and saute the pumpkin slices with some salt and turmeric powder till they are soft and golden in colour.
• Add little water and cook it till done and all the water is dried. Allow it to cool well.
• Grind them in a mixer till you get a fine paste. Do not add water.
• Now take the flours, salt, sugar and yeast in a big mixing bowl and mix well.
• Add the pumpkin puree and mix. Add the lukewarm water slowly and knead it into a soft and elastic dough by the normal stretch and fold method. Sprinkle the oil while kneading.
• Do not add the whole water in the beginning. Depending on your flour you might require more or less water than given in the recipe.
• Stop kneading when you feel the dough is sufficiently soft and pliable and no more sticky.
• Place the dough in a well oiled bowl and cover the bowl with a clean cling wrap.
• Allow the dough to rise till it is almost double in volume. It took around 45- 50 minutes for me.
• Take a standard 9 by 4 or 9 by 3.5 inches bread tin and grease it with oil and keep it ready.
• Once the dough is proofed well, punch it gently and remove the gases and knead again for a minute or two.
• Roll it on a clean kitchen counter and roll it into a tight log and seal the ends by pinching well.
• Place the log in to the bread tin and apply some oil on top and cover it with a big dome like lid or an oiled cling film and allow it almost double in size.
• I kept it for around 30-35 minutes.
• Meanwhile preheat your oven at 180 degree celsius for atleast 10 minutes.
• Bake the bread for 35-40 minutes or till the internal temperature of the bread is say around 90 degree celsius.
• Remove from the oven and cool for 3-4 minutes in the bread tin and then slowly transfer it onto wire rack.
• Apply some oil on top for a softer crust.
• Place a moist towel on the top of the bread loaf while it is being cooled.
• Slice it neatly using a long serrated knife and enjoy it either toasted or with a dash of butter.

Notes:

• You can use butter instead of oil. I have tried to make it a vegan bread, hence refrained from using milk or butter.
• One can try with 100% whole wheat flour too. I shall soon try and update the blog. Stay tuned 🙂