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    Sweet Auyama (Pumpkin) Bread

    Sweet Pumpkin Bread

    En Español Recipe ↆ

    Lovely, bright color, soft chewy bread with a sugar crust that makes Sweet Pumpkin Bread perfect with the morning coffee or tea.

    Sweet Pumpkin Bread

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. About this recipe
    3. Recipe

    Why we ❤️ it

    Pumpkin Sweet Bread? Why, yes, after all, auyama, or West Indian pumpkin, is one of the star ingredients of Dominican cuisine, so it's natural for us to explore new and creative ways to use it.

    Don't miss our complete guide to auyama to learn more about it.

    • pumpkin auyama
    • Sweet Pumpkin Bread

    About this recipe

    As bread-making goes, this is a beginner recipe. There are two important things to keep in mind. First, your yeast has to be fresh, and just because you just bought it from the supermarket doesn't necessarily mean that it is fresh, in my experience.

    You can read how to check if the yeast is fresh, and test it beforehand.

    Another thing to remember is that temperatures are important, including the temperature of the water you add to the bread, please check the recipe notes.

    Buen provecho!

    Tia Clara

    Recipe

    Keep screen on while cooking

    Sweet Pumpkin Bread Recipe

    By: Clara Gonzalez
    Sweet Pumpkin Bread Recipe: Lovely, bright color, soft chewy bread with a sugar crust that makes it perfect with the morning coffee or tea.
    5 from 1 vote
    Save for Later Send by Email Print Recipe
    Prep Time 2 hrs
    Cook Time 25 mins
    Total Time 2 hrs 25 mins
    Course Snack
    Cuisine Caribbean
    Servings 12 slices
    Calories 137 kcal

    Ingredients

    • ⅓ cup water, , warm to the touch (see notes)
    • ½ cup brown sugar, , divided
    • 4 tablespoons room-temperature butter, , plus more to grease pan
    • 1 teaspoon of active dry yeast
    • 1 ½ cup all-purpose flour
    • ¼ teaspoon salt
    • 1 cup mashed boiled auyama, (or kabocha squash)
    • ¼ cup raisins
    • 1 tablespoon cinnamon powder

    Instructions
     

    • Combine warm water (finger temperature), half the sugar and 4 tablespoons of butter. Stir in the yeast. Let stand for 10 minutes, or until foamy (see notes).
    • In a large bowl, stir together the flour and salt. Mix in the the yeast mixture and mashed auyama. Mix in the mixer using the hook at medium-low heat for 5 minutes. Turn off the mixer and cover the bowl with a clean tea towel. Let it rest for an hour, or until the dough doubles in volume.
    • Start the mixer again over low speed, stir in raisins until it's well mixed, but be careful not to overwork the dough.
    • Grease a 6-cup non-stick bundt mold with the remaining butter. Sprinkle the bottom with the sugar, followed by the cinnamon powder. Pour the dough into the bowl. Cover and let it rest in a warm place until double in size, about 1 hour.
    • Preheat oven to 375 ºF [190 ºC].
    • Bake for 20 to 25 minutes in the preheated oven, or until you poke with a skewer and it comes out clean. Cool for 5 minutes before removing from the mold.

    Tips and Notes

    Please read this about yeast and bread-making. The water should be at 105 ºF [40 º C] and feel neither cold, nor hot. Too hot and the yeast will die. Too cold and it will take more time to start doing their work.

    Nutrition

    Calories: 137kcalCarbohydrates: 24gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 86mgPotassium: 88mgFiber: 1gSugar: 9gVitamin A: 250IUVitamin C: 1.3mgCalcium: 15mgIron: 0.9mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR calabaza bread, sweet pumpkin bread, sweet yeast bread
    More recipes with: auyama, dry fruits, flour, pumpkin
    Edited: Oct 10, 2020 | Publish: Oct 27, 2015

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
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