Savory Pumpkin Bread for Sandwich
Since it is pumpkin season, I wanted to surprise you with a recipe for savory pumpkin bread. Cottage cheese in the dough makes this bread high in protein, and pumpkin makes it sweet. Hope you will enjoy it!
Ingredients
- ½ Pumpkin About 18 oz or 1.2 lb.
- 16 oz Fresh cheese I used cottage cheese.
- 3¾ cups Wheat flour
- ½ cup Melted butter
- 1 tsp Salt
- ½ tsp Ground Nutmeg
- 1 Egg
- 1 tsp Sugar
- 1 package Baking powder This is equal 0.5 oz, 14 g, or 2¾ teaspoons.
Instructions
- Clean the pumpkin and cut it into several slices so that it bakes faster. Bake the pumpkin in a preheated oven at 400 °F (200 °C) for about 30 minutes. It's ready when it's soft inside.
- When the pumpkin is done, make a pumpkin puree with a hand blender or food processor. Then add nutmeg, salt, and sugar and mix well.
- When the pumpkin puree has cooled, stir in the cheese and egg, and then add the melted butter (be careful, it shouldn't be hot).
- In another bowl, mix wheat flour and baking powder. Add the mixture to the pumpkin and cheese mixture, dust the surface with flour and knead it into a nice dough. The dough will be ready after about 3 minutes of kneading when it no longer sticks to your hands. If it sticks to your hands, add a little more flour.
- Place the dough in an airtight container and put it in the refrigerator for at least 1 hour.
- Dust the work surface with flour. Take the dough out of the refrigerator and place it on the work surface. You don't have to knead it anymore because it'll only become hard and dense.
- Roll out the dough with a rolling pin until it's about 0.2 inches (4 mm) thin, and then use round cookie cutters or a cup to cut out the circles. Don't use cookie cutters that are too big, or you'll lose a lot of dough.
- Bake the irregular shapes as they are. Put them on baking paper and bake them for 25 minutes at 375 °F (180 °C) in a preheated oven. Once they turn brown, they are ready. Note that whatever you do, don't knead them again, and don't roll them because they’ll only become dense and hard.
- Serve them by spreading cream cheese, putting salami, and a slice of gouda on them. You can play with toppings as much as you like. This pumpkin bread will also go well with ham or prosciutto and a slice of pickle.
Notes
You will get about 25 circular pumpkin bread slices from this dough.
Once your pieces of savory pumpkin bread are done, place them in the plastic container with the cover. Though they are best freshly baked, you can eat them the next day as well. However, it's essential to keep them covered at room temperature.
When serving them the next day, you can microwave a few pumpkin pieces of bread for about a minute and then serve them immediately with your favorite topping.