Tuesday, 13 September 2016

587. Italian Pumpkin Bread (Pane di Zucca)#Breadbakers

 Italian Pumpkin Bread/ Pane di Zucca#Breadbakers

   I love these monthly themes that we have in our Bread Bakers group. For the month of September Kylee of Kylee Cooks suggested we bake with pumpkin or pumpkin spices or both. I nearly skipped this round as I have already baked quick pumpkin breads and pumpkin muffins. Pumpkin pancakes didn't sound that interesting. Then I came across this interesting yeast bread on Chef Bikeski's website. Fell in love with the lovely sunshine coloured bread. Baked 2 small loaves of this bread. Gave one as a present to a family friend and the other one we enjoyed it toasted with some butter, cheese and soup. Semolina adds an extra crunch to the bread. Eating the bread without toasting makes it taste like a normal bread but toasting it makes it crunchy. I didn't have any hazelnuts so I added walnuts instead. I love pumpkin but usually use it make soups or as a curry. Here in Kenya we tend to get pumpkin mostly whole year round. The locals make a lovely stew with pumpkin, amaranth leaves and if you're at the coast, fresh coconut milk is added to it. We rarely see those huge pumpkins that are available in US or Canada. We get smaller ones and sometimes they will appear green with streaks of orange or yellow.
   So here's my yeast bread with pumpkin puree. Hope you like it and please do check out what other bakers have baked using pumpkin or pumpkin spice or both.








 ITALIAN PUMPKIN BREAD/ PANE DI ZUCCA
Makes 1 large loaf or 2 small loaves

2½ -2¾ cups all purpose flour(plain flour)
1½ cups fine semolina
1 cup pumpkin puree
1 tsp salt
¾ -1 cup warm water
2½ tbsp butter
2½ tsp instant active dry yeast
½ cup chopped walnuts or hazelnuts
2 tbsp raisins or currants - soak them in 1 tbsp warm water for 15 minutes
2 tbsp sugar (optional) depending on how sweet the pumpkin is
extra butter or olive oil for greasing
extra flour for dusting


  1. Mix flour, semolina, salt, sugar and yeast in a big bowl.
  2. Add pumpkin puree, water and butter.
  3. Mix the dough. I did the whole process in a machine as the dough can be sticky.
  4. Knead the dough for 7-10 minutes in a machine, 10-15 minutes by hand. 
  5. Add the nuts and soaked raisins(currants). Knead it into the dough.
  6. Form the dough into a round ball. Grease it with some butter.
  7. Place the dough in a greased bowl. Cover it with a tea towel or cling film and let the dough rise for 11/2 hrs or till its double the size.
  8. Gently knead the dough. Divide into 2 for smaller loaves. Shape the dough into round shape.
  9. Place the shaped dough on a greased baking tray.
  10. Let the loaves rise for 35-45 minutes or till the dough is double in size.
  11. Preheat the oven to 180°C. 
  12. Bake the bread for 35-40 minutes or until the top is golden brown. Smaller loaves will take less time about 30 minutes.
  13. Cool the loaves on a wire rack.
  14. Serve the bread with soup, cheese or even toast it and enjoy with some butter, jam or marmalade.
Tips:
  • Use fine semolina and not the coarse one.
  • To make fresh pumpkin puree at home, I cut the pumpkin into thick slices, coat it with oil and roast it in the oven for 20-30 minutes till its done. Scoop out the flesh and puree it in a food processor.
  • If you happen to get a pale pumpkin, add ½ tsp turmeric powder to the pumpkin puree to give it that nice golden colour. Anyway turmeric is good for health and a natural colour.
Check out the bakes using pumpkin from my fellow bakers:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers




21 comments:

  1. You made such a beautiful yeasted bread! I have not tried a yeasted pumpkin bread before.

    ReplyDelete
    Replies
    1. I was a bit apprehensive to try it out but is turned out good.

      Delete
  2. What a beautiful pumpkin bread. I was initially planning to make a yeast bread too, but couldn't. Will have to try this out some time.

    ReplyDelete
  3. What a lovely bread, Mayuri. The color is beautiful and I bet it tastes as good as it looks.

    ReplyDelete
    Replies
    1. Thanks Robin, it did taste good...well that's what my hubby and daughter said!

      Delete
  4. What a beautiful bread. I love using semolina in yeasted bread. It gives such a great texture to the loaf.

    ReplyDelete
    Replies
    1. Yes it does Eileen, this is my second bread with semolina and we loved it.

      Delete
  5. This bread is gorgeous! The color is wonderful and I love the idea of the semolina!

    ReplyDelete
  6. This sounds scrumptious! Especially with the hazelnuts! I love that idea!

    ReplyDelete
    Replies
    1. Though I didn't have hazelnuts and used walnuts, it tasted really good.

      Delete
  7. This sounds great! Love the nuts and raisins in this bread!

    ReplyDelete
    Replies
    1. Thanks Heather, nuts and raisins always add flavour and bite to any baked goodies.

      Delete
  8. What a beautiful nutty bread you have baked Mayuri, will try this yeasted bread soon.

    ReplyDelete
  9. Wow the color is perfect in this bread. Loved your bake for the month!

    ReplyDelete
  10. This comment has been removed by a blog administrator.

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Tuesday, 13 September 2016

587. Italian Pumpkin Bread (Pane di Zucca)#Breadbakers

 Italian Pumpkin Bread/ Pane di Zucca#Breadbakers

   I love these monthly themes that we have in our Bread Bakers group. For the month of September Kylee of Kylee Cooks suggested we bake with pumpkin or pumpkin spices or both. I nearly skipped this round as I have already baked quick pumpkin breads and pumpkin muffins. Pumpkin pancakes didn't sound that interesting. Then I came across this interesting yeast bread on Chef Bikeski's website. Fell in love with the lovely sunshine coloured bread. Baked 2 small loaves of this bread. Gave one as a present to a family friend and the other one we enjoyed it toasted with some butter, cheese and soup. Semolina adds an extra crunch to the bread. Eating the bread without toasting makes it taste like a normal bread but toasting it makes it crunchy. I didn't have any hazelnuts so I added walnuts instead. I love pumpkin but usually use it make soups or as a curry. Here in Kenya we tend to get pumpkin mostly whole year round. The locals make a lovely stew with pumpkin, amaranth leaves and if you're at the coast, fresh coconut milk is added to it. We rarely see those huge pumpkins that are available in US or Canada. We get smaller ones and sometimes they will appear green with streaks of orange or yellow.
   So here's my yeast bread with pumpkin puree. Hope you like it and please do check out what other bakers have baked using pumpkin or pumpkin spice or both.








 ITALIAN PUMPKIN BREAD/ PANE DI ZUCCA
Makes 1 large loaf or 2 small loaves

2½ -2¾ cups all purpose flour(plain flour)
1½ cups fine semolina
1 cup pumpkin puree
1 tsp salt
¾ -1 cup warm water
2½ tbsp butter
2½ tsp instant active dry yeast
½ cup chopped walnuts or hazelnuts
2 tbsp raisins or currants - soak them in 1 tbsp warm water for 15 minutes
2 tbsp sugar (optional) depending on how sweet the pumpkin is
extra butter or olive oil for greasing
extra flour for dusting


  1. Mix flour, semolina, salt, sugar and yeast in a big bowl.
  2. Add pumpkin puree, water and butter.
  3. Mix the dough. I did the whole process in a machine as the dough can be sticky.
  4. Knead the dough for 7-10 minutes in a machine, 10-15 minutes by hand. 
  5. Add the nuts and soaked raisins(currants). Knead it into the dough.
  6. Form the dough into a round ball. Grease it with some butter.
  7. Place the dough in a greased bowl. Cover it with a tea towel or cling film and let the dough rise for 11/2 hrs or till its double the size.
  8. Gently knead the dough. Divide into 2 for smaller loaves. Shape the dough into round shape.
  9. Place the shaped dough on a greased baking tray.
  10. Let the loaves rise for 35-45 minutes or till the dough is double in size.
  11. Preheat the oven to 180°C. 
  12. Bake the bread for 35-40 minutes or until the top is golden brown. Smaller loaves will take less time about 30 minutes.
  13. Cool the loaves on a wire rack.
  14. Serve the bread with soup, cheese or even toast it and enjoy with some butter, jam or marmalade.
Tips:
  • Use fine semolina and not the coarse one.
  • To make fresh pumpkin puree at home, I cut the pumpkin into thick slices, coat it with oil and roast it in the oven for 20-30 minutes till its done. Scoop out the flesh and puree it in a food processor.
  • If you happen to get a pale pumpkin, add ½ tsp turmeric powder to the pumpkin puree to give it that nice golden colour. Anyway turmeric is good for health and a natural colour.
Check out the bakes using pumpkin from my fellow bakers:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers




Pin It

21 comments:

  1. You made such a beautiful yeasted bread! I have not tried a yeasted pumpkin bread before.

    ReplyDelete
    Replies
    1. I was a bit apprehensive to try it out but is turned out good.

      Delete
  2. What a beautiful pumpkin bread. I was initially planning to make a yeast bread too, but couldn't. Will have to try this out some time.

    ReplyDelete
  3. What a lovely bread, Mayuri. The color is beautiful and I bet it tastes as good as it looks.

    ReplyDelete
    Replies
    1. Thanks Robin, it did taste good...well that's what my hubby and daughter said!

      Delete
  4. What a beautiful bread. I love using semolina in yeasted bread. It gives such a great texture to the loaf.

    ReplyDelete
    Replies
    1. Yes it does Eileen, this is my second bread with semolina and we loved it.

      Delete
  5. This bread is gorgeous! The color is wonderful and I love the idea of the semolina!

    ReplyDelete
  6. This sounds scrumptious! Especially with the hazelnuts! I love that idea!

    ReplyDelete
    Replies
    1. Though I didn't have hazelnuts and used walnuts, it tasted really good.

      Delete
  7. This sounds great! Love the nuts and raisins in this bread!

    ReplyDelete
    Replies
    1. Thanks Heather, nuts and raisins always add flavour and bite to any baked goodies.

      Delete
  8. What a beautiful nutty bread you have baked Mayuri, will try this yeasted bread soon.

    ReplyDelete
  9. Wow the color is perfect in this bread. Loved your bake for the month!

    ReplyDelete
  10. This comment has been removed by a blog administrator.

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.