Pumpkin Cheddar Bread

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

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

1. 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.
2. Cover the dough with a plastic wrap and set aside on your kitchen counter. Proof until it’s doubled in volumn.
3. Line a 24x11cm loaf pan with parchment paper or grease with some butter.
4. 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.
5. 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.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com