Pumpkin Bread Recipe

Cut the pumpkin flesh into cubes and sauté them in a pan with olive oil, garlic powder, and thyme. Cook until the pumpkin flesh is very tender. Then blend the pumpkin cubes to obtain a puree. Place the flour in the bowl of your mixer, add the yeast dissolved in a bit of water, the pumpkin puree, and salt. Start kneading to achieve a smooth and homogeneous dough for 15 minutes. The pumpkin puree is enough for the dough to be uniform; I didn't need to add water. If you find your dough is a bit too stiff, add water gradually while kneading. I didn't need to do that. Return the dough to the bowl, cover it with a clean cloth, and let it rise until doubled in size for 2 hours.

In a small bowl, soak the 4 strings in 3 tablespoons of olive oil. Line a baking sheet with parchment paper and place the oiled strings on top, forming a + shape, then an x that crosses in the center. Degas the dough, shape it into a ball, and place it in the middle of the strings. I made two loaves by dividing my dough in half. Bring all the ends of the strings to the center and tie a not-too-tight knot. When the dough rises, the strings will give it a pumpkin shape (don’t pull the strings too tight, or the dough will tear as it rises). Let the bread rise for 45 minutes.

Preheat your oven to 200°. Brush the bread with olive oil and bake it for 15 minutes in a preheated oven at 200°C, then for 25 minutes at 180°C.

To finish, after cooking, cut the threads and remove them, then press a piece of wood in the middle to represent the stem of the pumpkin. Let cool on a rack, then enjoy, perhaps with a delicious pumpkin soup.