• Rosemary 1 sprig
  • Sage 5 leaves
  • Pumpkin 250 g
  • Flour 250 g
  • Baking powder 1 sachet
  • Sugar 1 Tsp
  • Salt 1-2 Tsp


I don’t like the idea of canned pumpkin. Maybe because of my Italian background, I feel that the only “cheating” can be the baking powder.
I prefer to let the dough rise overnight for different reasons. First of all, I feel I am wasting less time in this way (if the bread is for an event you will not have time that day to make everything). Another thing is more the dough rises better the bread will be!


You can’t go wrong with bread!

My family is OBSESSED with bread. We always had it in our house. One of my childhood memory is going to buy the bread with my dad after school. My sister and I will keep that warm paper bag full of bread in the back of the car and eat like half of it! When I got married, I found out my husband’s family obsession is cheese. So for our first Thanksgiving as a host, I decided to start with an appetizer representing us as a new family: bread and variety of cheeses. To keep the fall theme (and because I love pumpkin) I decide to do a pumpkin bread!


  1. With a large cook’s knife cut the pumpkin in half. Then with a spoon remove all the seeds. Cut the skin off and chop the pumpkin in big cubes.
  2. Place the pieces in a pot and fill with 1 liter of water, sage, 1 rosemary sprig, the salt. Boil for about 30 minutes or until the flesh is tender.
  3. Remember to set aside some of the cooking water when draining.
  4. Put the pumpkin in a bowl and add flour, sugar, baking powder and 1 cup of the cooking water. Knead it all for at least 10 minutes (more is better). In Italian, we say “Lavorare l’impasto”, you have to work it with all your energy!
  5. Create a ball, cover the top of the bowl with plastic wrap and let the dough rise for at least 3 hours in a warm place (I prefer overnight).
  6. Preheat the oven to 400°F.
  7. With a little bit of flour gently fold and shape the dough. To make it prettier, I made 8 cut on the surface with a little knife and add some pumpkin seeds.
  8. Place a pan containing some water in the oven while baking the dough to create some humidity. After 20 minutes take out the pan with the water, lower the temperature to 375°F and bake the bread for another 30 minutes.
  9. Take your bread out of the oven and let it cool. ENJOY!
Ingredients quantity Calories (kcal) Carbs (g) Fat (g) Protein (g)
Pumpkin 250 g 65 17 3
White flour 250 g 917 183 3 33
Active dry yeast 8 g 32 3
Sugar 1 Tsp 15 4

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