Savory Pumpkin Bread
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt ⓘ
- 2 1/2 tsp active dry yeast ⓘ
- 4 tbsp olive oil ⓘ
- 1 None egg ⓘ
- 1/2 tsp granulated sugar ⓘ
- 1 clove garlic, minced
- 1/2 lb pumpkin, skin and seeds removed, coarsely grated ⓘ
- 1 tbsp fresh thyme leaves ⓘ
- 1 tbsp fresh rosemary needles, finely chopped ⓘ
- 1/2 None green bell pepper, deseeded and finely diced ⓘ
- 1 None shallot, finely diced ⓘ
- 1 oz sun-dried tomatoes, finely chopped ⓘ
- 2/3 lb cream cheese ⓘ
- 2/3 cup sour cream ⓘ
Instructions
- Combine the flour and salt in a large bowl. Mix the yeast with 3/4 cup lukewarm water and set aside for 5-10 mins, until frothy. Make a well in the flour mixture and gradually mix in the yeast water. Once fairly smooth, add 1 tbsp oil, the egg and sugar. Knead until it forms a soft dough. Cover and leave in a warm place to proof for 30 mins.
- Preheat the oven to 400°F. Grease and flour a 12 inch cake pan. Heat 1 tbsp oil, add the garlic, followed by the pumpkin and saute for 2-3 mins, stirring. Remove from the heat, season and add the thyme and rosemary. Mix into the dough and knead until smooth. Transfer to the cake pan, drizzle with 2 tbsp oil and bake for 20-25 mins, until the bread is golden and springy. Remove from the pan and let cool slightly.
- Meanwhile, mix the pepper, shallot, sun-dried tomatoes, cream cheese and sour cream together and season. Slice the bread into wedges and serve with the dip.
Nutrition & Diet Analysis (per serving)
693
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).