Avoid the soggy bottom: Perfect your pumpkin bread recipe
This is the perfect time to bake delicious pumpkin bread. The bread's flavour is so versatile that it can be served both sweet, for example, with jam, and savoury, with melted cheese. Unfortunately, baking pumpkin bread often results in a soggy bottom. If you want to reduce the risk of failure, learn this trick.
11 October 2024 14:17
Risen and fluffy yet soft and moist pumpkin bread is a great addition to the autumn menu. It's a sin not to take advantage of the good things nature provides us in the form of seasonal vegetables. And pumpkin is one of the most versatile culinary vegetables, although we haven't fully explored its potential yet. Let this pumpkin bread recipe help you discover the possibilities of pumpkin.
Pumpkin bread: Why does it get a soggy bottom?
If you follow the recipe, bread with pumpkin will be pleasantly fluffy and moist. Some are tempted to add pumpkin purée (instead of grated pumpkin), which is not always a good idea. Remember that the high moisture content of such purée can overweigh the batter and ultimately result in a soggy bottom.
Of course, not every pumpkin has loose flesh when baked: purée from a regular pumpkin will be watery, while butternut squash will give us a firm and meaty mousse. It's worth remembering that baked goods should be handled gently and with caution, and experimenting with purée can simply result in a soggy bottom.
Pumpkin bread with dry yeast. Recipe
Ingredients:
- 2 cups warm water,
- 1/2 oz instant dry yeast,
- 2 level teaspoons of sugar,
- 4 1/2 cups all-purpose flour,
- 2-3 teaspoons of salt,
- 1 cup shelled pumpkin seeds,
- 1 1/4 cups pumpkin (peeled),
Preparation:
- Grate the pumpkin using a coarse grater.
- Sift the flour into a bowl and add the dry yeast, sugar, and salt. Mix everything, add the water, and stir again to combine the ingredients.
- Add the grated pumpkin and pumpkin seeds to the mixture (leave about 2 tablespoons for sprinkling the pan). You can chop the seeds beforehand.
- Knead the dough, and once ready, set it aside to rise (covered in a warm place).
- Grease a loaf pan with butter and sprinkle it with pumpkin seeds.
- When the dough doubles, lightly knead it on a floured surface, then place it in the pan. Set aside for another 10 minutes to rise.
- Bake the dough at 200°C for 60 minutes (until a skewer comes out clean).
- When done, leave the bread in the pan for 10 minutes after removing it from the oven.
- Then cool on a rack.
