Pumpkin Bread

Yes, I love to bake bread and my family loves to feast on it with the spreads and beverages of their choice. So thought why not make it a tad bit healthier for them by adding some beautiful veggies.


  • 1 Cup Pumpkin Puree, Canned Or Fresh
  • 2.5 Cups Refined Flour
  • 2 Tsp Gloripan Dry Yeast
  • 1.5 Tsp Castor Sugar
  • 0.5 Tsp Tata Salt
  • 2 Tbsp Di Sano Olive Oil
  • 1 Tbsp Milk For Brushing


Prep: 20 minutes
Cooking: 15 minutes

  1. Roast 250gm pumpkin with a pinch of salt and sugar in the oven at 180°C for 20 mins or until done. Let it cool and mash well. Use canned pumpkin puree, if available.
  2. Bloom yeast with some sugar and lukewarm water for 10mins.
  3. Sift the flour and salt together. Add the yeast and mix.
  4. Now add the oil and pumpkin puree. Knead into soft dough. Use water as required.
  5. Let it rise for an hour or until double in size.
  6. Punch the dough. Now place the dough in a greased loaf tin and let it proof for another 30 mins.
  7. Apply milk wash just before baking. Bake in a pre-heated oven at 180°C for 20-25mins.
  8. Remove from oven and let it cool well on the wire rack before slicing.
  9. Enjoy with melted butter, mint chutney, pesto or any spread of your choice and a cup of hot beverage.