Batchillo

Pumpkin Bread

Pumpkin Bread: a batch cooking recipe, 8 servings of 276 kcal and 7 g protein each. Keeps 4 days in the fridge and freezes well.

  • 8 servings
  • 20 min prep
  • 150 min total
  • 4 days in the fridge
  • Freezes well
  • Breakfast · Snack
Pumpkin Bread

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
276 kcal 7 g 47 g 6 g 1.9 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 8 servings

  • 450 g All-purpose flour
  • 250 g Pumpkin
  • 7 g Active dry yeast
  • 1 tbsp Sugar
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 1 Egg

Contains: gluten, eggs. Free from: dairy (lactose), fish, shellfish, soy, peanuts, tree nuts. Always check the labels of the products you buy.

Method

  1. Dissolve the yeast and sugar in 60 ml of warm water, 5 minutes, until foamy.
  2. Mix the flour and salt. Add the pumpkin purée, the yeast and the olive oil and knead into a soft, elastic dough, 8-10 minutes (add water or flour as needed).
  3. Cover and let rise 1-1½ hours, until doubled.
  4. Shape a loaf (or rolls) and place on a baking sheet. Let rise another 30 minutes.
  5. Brush with beaten egg and bake at 190 °C for 30-35 minutes, until golden and hollow-sounding when tapped underneath.
  6. Let cool on a rack before slicing.

Recipe based on bourmet.pt.

Batch cooking

These recipes cook in the same batch as this one, in the same session: