Pumpkin Bread with Pilpelchuma
Pipelchuma Pumpkin Bread: Our award-winning Pilpelchuma Seasoning is a spicy blend of crushed chiles, garlic, and other spices, handcrafted to recreate the intense flavors of the popular Libyan condiment. It provides the perfect contrast to sweet pumpkin in this soft, golden-hued bread studded with crunchy raw pepitas. Try it with chili for a delicious, seasonal fall treat!
Prep time: 0 min | Cook time: 2 hrs | Serving size: 2 loaves
6 Cups All-Purpose Flour
1 1/2 Tablespoons Active Yeast
1/2 Cup Lukewarm Milk
1/2 Cup Honey
1/4 Cup Vegetable Oil
1/2 Cup Raw Pumpkin Seed Kernels (Pepitas)
1 1/3 Cups Pumpkin Puree
1 tablespoon Pilpelchuma
3 Eggs, beaten
In large bowl, combine 1-1/2 cups flour with yeast, honey, oil and milk. Cover with damp cloth and let set in warm place until doubled in size, about 20 minutes.
Add remaining flour and Pilpelchuma and mix until loosely combined.
Add pumpkin puree, eggs and honey and knead until smooth, about 10 minutes.
Form into a ball and place in clean, dry bowl. Cover with damp cloth and let sit in a warm place until doubled, about 1 hour.
Punch dough to release gases and divide into two. Knead the 2 pieces into ovals to fit bread pans.
Coat 2 bread pans with cooking spray and place one piece of dough in each. Set the pans in a warm place to rise for 30-40 minutes until the dough doubles. Preheat an oven 375°F
Bake until golden brown, about 30 minutes.