Pumpkin & Fennel Bread – a delicious recipe with pumpkin, bread flour, salt, fennel seeds, yeast, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place the pumpkin pieces in boiling salted water and cook for about 8 minutes until very tender. Drain and mash until smooth, then set aside to cool.
2
Mix the flour and salt in a large mixing bowl then stir in the fennel seeds and yeast. Add the cooled pumpkin and about 2/3 cup warm water to form a soft pliable dough. Knead well for 10 minutes then place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour.
3
When doubled in size, turn the dough out onto a floured surface and lightly knead for about 1 minute to knock the air out. Shape into a round ball, place on an oiled baking sheet, cover, and let double in size again for about 45 minutes.
4
Heat oven to 400u00b0F. Brush the dough with a beaten egg, make 3 or 4 diagonal slashes in the top, and bake for about 40 minutes until the bread sounds hollow when tapped on the bottom. Transfer to a wire rack to cool.
462
kcal
Calories
3
g
Fat
87
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 14 oz pumpkin flesh, cubed, 4 cup bread flour, 1 1/2 tsp salt, 2 tsp fennel seeds, and more.
Yes, Pumpkin & Fennel Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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