Berti’s vegan pumpkin bread in October

Good morning everyone,

Your baking enthusiast Berti will be in touch again!
Outside, it’s starting to get autumnal. The foliage of the trees begins to change color and also in the evening it gets dark a little earlier. That’s exactly when I like to be at home trying out new recipes to share with you. And those who know me, know that I attach great importance to seasonal fruits and vegetables. The pumpkins, which are in season, always look so delicious. That’s why I decided a few days ago to try something new. I baked a pumpkin bread! In the following you will find the recipe:


  • 250 g Hokkaido pumpkin (grated)
  • 350 g flour (I recommend you use a
    Salzburg grain mill
    to grind your flour fresh! I have taken spelt flour – of course the one from the wholemeal).
  • 1 package dry yeastPumpkin bread
  • 150 ml vegetable drink or water (lukewarm)
  • 1 tablespoon oil
  • 1 pinch of salt
  • optional: a little cinnamon and nutmeg


For the dough, mix the flour with the dry yeast. Then add the vegetable drink or water and knead the dough until it becomes a homogeneous mass. Then add the oil and the pumpkin. You may need to add some more flour or vegetable drink/water.If you like, you can optionally add spices to it. Put the dough in a bowl, cover it and let it rise in a warm place for an hour. Then knead the dough well one more time.

Now you have two options: You can grease a baking dish with a little oil while letting it rise. Also the oven should be preheated to 180 Gard before you put the dough in the baking dish. Also put a bowl of warm water in the oven. After about 30 minutes of baking time, the vegan pumpkin bread should be ready.

You can also simply form a loaf and place it on the baking sheet with baking paper. Baking time and temperature remain the same. Of course, depending on the oven, the baking time may differ a little.

I am happy to receive feedback and wish you good luck!

Your Berti

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