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Pumpkin Boule with Cardamom and Chia Seeds

© 2020 |

© 2020 |

This is a perfect yeast bread for Autumn, so soft, chewy and flavourful with cardamom, yoghurt and chia seeds. With a beautiful golden pumpkin crumb and light texture this yeast bread goes really well with soups and dips, also perfect for sandwiches.
This recipe, inspired by Dan Lepard's Pumpkin Bread Recipe, is easy, versatile, and perfect for your holiday table. The original recipe called for green olives, which I omitted, instead I used some chia seeds in the dough. You can use nuts or sundried tomatoes if you prefer.

  • 1/2 Pumpkin, peeled and cut into 4cm pieces
  • 165 ml Warm water
  • 1 tsp Instant yeast
  • 100 g Thick plain yoghurt
  • 1.5 tbsp Chia seeds
  • 400 g White bread flour, extra if needed
  • 10 Whole cardamom, (green or black) crushed
  • 2 tsp Pink himalaya salt
  1. Cook pumpkin in a steamer over a saucepan of simmering water for 20 mins or until tender. Set aside to cool completely. Measure 150 grams of pumpkin into a bowl and use a fork to coarsely mash. Save the rest for other use.
  2. Stir in the water then whisk in the yeast until dissolved. Mix in the yoghurt and chia seeds, then add the flour, crushed cardamom, and salt and mix everything to a soft dough, adding more flour if the dough feels very sticky. (When you have cooked or grated vegetables in bread dough, the salt will draw moisture out and the dough will get even softer as it rises, so aim for a dough that's slightly firmer than you would normally make.)
  3. Knead the dough until smooth on a floured surface then return it to the bowl and leave for about one hour somewhere warm until risen by half.
  4. Dust a proof basket liberally with flour. Shape the dough into a boule. Place the boule, with the seams up, into the basket. Cover with a clean kitchen towel and leave to rise for 45-60 minutes.
  5. Heat the oven to 200C (fan-forced)/400F. Turn the proofed boule onto a baking pan lined with baking paper. Score the dough as you like. Bake for about 40 minutes until nicely golden brown.

© 2020 | | © 2020 | | © 2020 |


Nancy Chan 24/9/20 08:22

It looks good and healthy.

Natalia 24/9/20 09:01

Wow, this color is everything, yum!

Iwona 24/9/20 09:36

This color is fantastic %) I love pumpkin :)

Whats Cookin Italian Style Cuisine 24/9/20 12:22

I just love this time of the year and this is perfect to start the fall season!

2pots2cook 24/9/20 13:12

Perfect bread, although I have a question: does not chia seeds make it dry ?

Vicki Bensinger 24/9/20 13:45

How beautiful Angie and I bet your home smelled amazing! I love anything pumpkin but have yet to make a bread like this.

I’ve barely been cooking lately but now that the temps are getting cooler here and fall is setting in I feel like it’s time to start baking. Thanks for the inspiration!

Debra Eliotseats 24/9/20 14:40

It's time for pumpkin! Happy Fall! Love the cardamom spice here!

foodtravelandwine 24/9/20 14:52

I love your pumpkin recipes....this is an ideal bread for our Thanksgiving dinner!.......Abrazotes, Marcela

Kitchen Riffs 24/9/20 15:37

Pumpkin season is the best. :-) This looks terrific -- and I love the flavors. Thanks!

Angie's Recipes 24/9/20 16:11

@2pots2cookNot at all..I just used 1.5 tablespoons, which helps absorb the liquid because we want a slightly firmer dough.

Marissa 24/9/20 17:52

Such a beautiful fall loaf, Angie! Love the color from the pumpkin and the hint of cardamom.

Liz That Skinny Chick Can Bake 25/9/20 11:54

I haven't made a pumpkin yeast bread in years! It was so yummy and yours looks just as wonderful!!!

Dorey ♥ 25/9/20 12:17

am am <3 I ate your boule, was veery tasty, thanks <3 haha

gluten Free A_Z Blog 25/9/20 13:16

The addition of cardamom to this pumpkin boule sounds spectacular. I can just imagine how good it tastes with some creamy butter.

The Exclusive Beauty Diary 25/9/20 14:44

Color is so beautiful and it look very delicious. Thank you for recipe.

New Post -

mjskit 26/9/20 05:02

I've never made a yeast based pumpkin bread. I love it! Such a gorgeous loaf and the cardamom must provide a wonderful flavor and smell.

Nammi 26/9/20 05:21

Love that colour!. STay safe too Angie.

yonosoymillenium 26/9/20 10:02

que bien te ha quedado este pumpkin, es la primera vez que lo veo, siempre descubro recetas muy interesante por aquí. 💜💜💜

SavoringTime in the Kitchen 26/9/20 17:29

One of my favorite flavors of the season! It looks so delicious, Angie!

Catherine 27/9/20 03:28

Oh, this is beautiful dear Angie. I would love this warmed with butter. xoxo

Dawn @ Words Of Deliciousness 30/9/20 02:17

Your breads always look so amazing. This pumpkin one sounds yummy!

Raymund 1/10/20 03:53

That's one vibrant looking bread

Noob Cook 8/10/20 10:00

Such a vibrant yellow hue!


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