Pane alla zucca

Pane alla zucca

Preparation 120 min
Difficulty Intermediate
Servings 6


Shape a well in the flour, add the yeast dissolved in water, salt, oil, and the pumpkin smoothie, mix and knead until obtaining a soft but not sticky dough. Transfer the dough onto a floured surface and divide it into small round loaves.

Shape each piece into a pumpkin, using a piece of string to help. Cover the rolls with a clean cloth. Let them rise in a warm place for about 1 hour or until they double in size.

Preheat the oven to 180°C (350°F). Transfer the rolls onto a baking sheet lined with parchment paper. Shape them as desired. Brush the top of the bread with beaten egg (optional).

Bake in the preheated oven for 30-40 minutes or until golden brown. Let them cool and then slice and serve.


  • Flour type 0 350 gr (2 3/4 cups)
  • Water: 50/60 ml (3-4 tbsp)
  • Extra virgin olive oil 2 tbsp
  • Fresh yeast: 12 gr (1 1/2 tbsp)
  • Salt: 8 gr (1 1/2 tsp)
  • Pumpkin, carrot, and apricot smoothie: 220 gr (1 cup)
  • 1 egg for brushing (optional)
Sunday Monday Tuesday Wednesday Thursday Friday Saturday January February March April May June July August September October November December