Pumpkin Cheddar Bread

Soft and tender pumpkin Cheddar yeast bread made from scratch. It’s delicious fresh or toasted and perfect for breakfast or sandwich. I used mashed roasted pumpkin, so it’s probably drier than the canned one. Adjust the liquid if necessary. Bold, sharp vintage Cheddar provides a nice contrast to the sweet creamy pumpkin, but you can use other aged cheese too.

Pumpkin Cheddar Bread

adapted from Country Living

450 g Bread flour
1 tbsp Coconut sugar
7 g Instant dried yeast
1 tsp Sea salt
1/4 tsp Cayenne pepper
240 ml Water
200 g Roasted pumpkin, mashed
100 g Vintage Cheddar, shredded
1 Small egg, lightly beaten
1 tbsp Sesame seeds

In the bowl of your mixer, add in flour, coconut sugar, yeast, salt, and cayenne. Add water, mashed pumpkin, and shredded cheese. Mix with a dough hook at slow speed for 4-5 minutes, then increase the speed and knead the dough for a further 5 minutes until it forms a smooth ball.
Cover the dough with a plastic wrap and set aside on your kitchen counter. Proof until it’s doubled in volumn.
Line a 24x11cm loaf pan with parchment paper or grease with some butter.
Turn out the dough on a lightly floured work surface. Flatten the dough to a rectangle, about 25cm. Roll the dough into a log and place seam-side down into the prepared loaf pan. Cover loosely with plastic wrap or a kitchen towel and let rise at room temperature until almost doubled in volume, 1 to 1 1/4 hours.
Preheat oven to 190C/375F. Brush loaf with lightly beaten egg. Sprinkle the sesame seeds over. Bake the loaf in the middle of hot oven until itsounds hollow when tapped, 40 to 50 minutes. Turn out of pan onto a wire rack to cool.

21 comments:

DEZMOND 17/4/25 13:21: You would have to keep it locked away from me I would eat it all by myself. I did make red lentil bread recently and it turned out lovely, just soaked lentils and some water and oil and nothing else.
Tom 17/4/25 13:26: ...Angie, you are an amazing baker!!!
eileeninmd 17/4/25 15:06: The bread looks and sounds delicious! Thanks for sharing.
Take care, have a great day!
Ananka 17/4/25 16:48: Looks super. I love pumpkin :-D
David M. Gascoigne, 17/4/25 17:20: This would be great with sun-dried tomatoes.
Pam 17/4/25 18:05: Yum. Another beautiful & delicious loaf.
Anne in the kitchen 17/4/25 18:31: That is a beautiful loaf. I think I have a can of pumpkin loitering in the pantry!
2pots2cook 17/4/25 19:13: Chutney spread! You hit the home run dear!!!!!
Christine 17/4/25 20:32: Yummy
Bill 17/4/25 21:36: Looks great and tasty.
Brian's Home Blog 18/4/25 00:30: Such an interesting bread, I'll bet it sure is good!
roentare 18/4/25 00:32: Looks very nice treats after a hard working day
Cooking Julia 18/4/25 00:41: What a generous bread and such a beautiful color!
J.P. Alexander 18/4/25 01:52: Gracias por la receta. Te mando un beso.
Ben | Havocinthekitchen 18/4/25 02:03: Angie, you have some of the most creative and beautiful recipes - another amazing one. And such a gorgeous colour!
My name is Erika. 18/4/25 02:07: This sounds tasty, and it looks so appealing too. Hope your sun has come back. Have a great FRiday.
Anonymous 18/4/25 06:11: This bread looks fantastic!
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 18/4/25 08:01: That does look and sounds great to taste, Angie.
David 18/4/25 18:00: Hi Angie, I would never have thought about cheddar cheese and pumpkin going together! You certainly are inventive... Take Care, Big Daddy Dave
Anonymous 18/4/25 23:06: There is nothing better then homemade bread. And the blend of pumpkin and cheddar cheese sounds SO good!

Allie of
www.allienyc.com
Pattie @ Olla-Podrida 19/4/25 03:06: This is yet another of your recipes that I am going to have to try. It looks sensational! You know, I was thinking about making something with pumpkin the other day. It made me smile to see this recipe on your blog today.