Berti’s vegan pumpkin bread in October
Good morning everyone,
your Berti is back! Autumn is coming. Therefore the foliage of the trees begins to change the color and in the evening it gets dark a little earlier. At this time I like to be at home and try out new recipes, which I would like to share with you then. And anyone who knows me knows that I is of great importance to me to buy seasonal fruits and vegetables. The pumpkins, which are currently in season, always look so delicious. That’s why a few days ago I decided to try something new. I baked a pumpkin bread! This is the recipe for you:
- 250 g Hokkaido pumpkin (grated)
- 350 g of flour (I recommend you to grind your flour fresh with a Salzburg grain mill! You can take spelt flour for example)
- 1 pack of dry yeast
- 150 ml plant drink or water (lukewarm)
- 1 tbsp oil
- 1 pinch of salt
- optional: a bit of cinnamon and/or nutmeg
For the dough mix the flour with the dry yeast. Then add the plant drink or the water and knead the dough until it becomes a homogeneous mass. Then add the pumpkin and the oil. You may have to add some flour or plant drink/water. If you want you can also add spices here. Put the dough in a bowl, cover it and leave it in a warm place for about one hour. Then knead the dough well once again.
You have two options now: Either you meanwhile grease a baking pan with a bit of oil. The oven should be preheated to 180 degrees before you put the dough in the oven. Also put a bowl of warm water in the oven. After about 30 minutes of baking the vegan pumpkin bread should be ready.
Or you just form a bread loaf and but it on a baking tray with baking paper. Baking tim and temperature stay the same.
And of course the baking time can vary depending on the oven.
I would be happy to get feedback and wish you good luck!