Pumpkin Bread

This festive, simple to make, and easy to digest bread is a recipe my mom gave me. She swears it's an old French recipe that was served to the king. We love it for the vibrant color, fluffiness, and wholesomeness. It's a perfect addition to your Thanksgiving table, a healthy snack for kids, or an easy go to treat post Thanksgiving Day and all its kitchen and travel chaos.


  • 4 cups of AP flour (we used Einkorn flour)
  • 1/2 TBSP dry active yeast
  • 15 oz pumpkin (butternut or honeynut squash are great too) roasted or steamed
  • 3 TBSP warm water
  • 1.5 tsp. salt


Whisk together flour and salt. In a separate cup mix yeast with 3 TBSP of warm water. Let sit for 10 minutes. Blend hot cooked pumpkin to make smooth purée. Mix flour, salt and pumpkin. Add yeast mixture. Mix all together very well and knead for 10-15 min. Place dough in a bowl, cover with a towel, and let rise for 2 hours. Knead again and allow to sit for another hour.

Preheat oven to 425F. Shape dough into a ball. To make the shape of a pumpkin, tie together 4 pieces of kitchen twine. Tie a knot in the middle and make 8 "rays" going out from the knot. Place the dough ball onto the twine and tie the ends on top. Don't tighten too much, as the dough will expand. Bake on a parchment lined baking sheet for 50 minutes. Allow to cool, slice, and serve!


To find more easy and tasty recipe inspiration, you can follow Liza on Instagram @cookingforgrey where she offers a variety of gluten free, paleo, and refined sugar free meal options