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Pumpkin Bread with Pepperoni

Photo of the Pumpkin Bread with Pepperoni – recipe of Pumpkin Bread with Pepperoni on DeliRec
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Pumpkin Bread with Pepperoni

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Tempo de preparo

3 hour(s)


20 servings


  • Pumpkin puree | 200 g
  • Egg | 1 unit(s)
  • Butter | 2 tablespoon
  • Milk | 120 ml
  • Wheat flour | 700 g
  • Sugar | 3 tablespoon
  • Salt | 1 dessert spoon
  • Organic Dry Yeast | 5 g
  • Gem | 1 unit(s)


  1. In a blender, place the pumpkin puree, egg, milk and butter. Whisk everything just until blended.
  2. Pour everything into a bowl and add the flour, sugar, salt and yeast. Mix first with a spoon and then with your hands and work the dough until it is homogeneous.
  3. Transfer it to a smooth surface and start kneading for 15 minutes or until it becomes more elastic. You can make it in the mixer too, with the heavy dough hook. TIP: watch the dough, it should be moist, pick it up lightly with your fingers. Otherwise it will be dry and you will not have a final result as satisfying.
  4. Return the dough to the bowl and cover with a cloth. Let it rest in a warm corner for 1 hour or until it doubles in volume.
  5. Take the air out of the dough and divide it into portions of the size you prefer (at this point, I put the stuffing, which was finely chopped pepperoni, onion, tomato and mozzarella, but you can put whatever you want, just don't abuse too wet stuffing).
  6. Place the rolls in a greased and floured shape, and let it rest for another 20 minutes.
  7. After the rest time, brush each one with the lightly beaten egg yolk. Bake in preheated oven for approximately 25 to 30 minutes or until golden brown.
  8. Remove from oven and let rest at least 20 minutes before eating. Then you can serve the guys during a cup game and cheer a lot for hexa to come!

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