Greek Recipes

Greek and Cypriot recipes

Pumpkin Bread – Psomi me Kolokitha

This recipe for pumpkin bread is unlike one you may have tried before. Most pumpkin breads are more like sweet cake than bread. This recipe makes a traditional loaf of bread that’s slightly sweet and absolutely wonderful toasted and served with jam or preserves.

You will need a cup of pumpkin puree to make the bread (using a liquid measuring cup). If using fresh pumpkins, be sure to roast them before pureeing to bring out the natural sweetness. Each pound of fresh pumpkin should yield about a cup of puree.

Pumpkin Bread - Psomi me Kolokitha

Pumpkin Bread – Psomi me Kolokitha

Prep Time: 1 hour, 30 minutes

Cook Time: 40 minutes

Total Time: 2 hours, 10 minutes

Yield: One loaf – about 1 1/2 lbs.


  • 3 1/2 cups bread flour
  • 1 tsp. salt
  • 2 tbsp. sugar
  • 1 envelope active dry yeast, (1/4 oz.)
  • 1 cup pumpkin puree, (use liquid measure)
  • 2 tbsp. milk
  • 2 tbsp. butter, melted (plus more for brushing pan)
  • 1/2 cup lukewarm water
  • 1 egg, beaten with a splash of water


  • Note:If you are using fresh pumpkin, you will need to roast the cleaned pumpkin in a preheated 400-degree oven for about 45 minutes or until the flesh is tender and beginning to caramelize.
  • After the pumpkin cools a bit, peel the skin away from the flesh using a sharp paring knife and cut into cubes. Process the pumpkin cubes in a food processor or blender until smooth. Place the puree in a strainer lined with cheesecloth to drain excess water.
  • Sift the flour together with the salt. Add the sugar and the yeast and mix well. Make a well in the center of the flour and add the pumpkin, milk, and melted butter. Mix well. If the dough seems dry, add a bit of the lukewarm water until you have moist and pliable dough.
  • Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth. (You can add a little more water if the dough seems stiff or dry.)
  • Shape the dough into a ball and place in a lightly greased bowl covered with plastic wrap. Keep the dough in a warm spot and allow it to rise until double in size, about an hour.
  • Turn the dough out again onto a lightly floured surface and knead lightly. Brush a 1 1/2 lb. loaf pan (approximately 10 x 5 x 3 inches) with melted butter. Shape the dough into a loaf and place it in the pan.
  • Preheat the oven to 400 degrees.
  • Allow the loaf to rise almost to the top of the pan.
  • Brush the top with beaten egg and bake 10 minutes at 400 degrees. After 10 minutes, lower the temperature to 350 degrees and continue baking for an additional 25 – 30 minutes.
  • If the top of the loaf begins to brown too much, you can cover the pan with aluminum foil for the last 10 minutes of baking.
  • Allow the loaf to cool on a wire rack for 10 minutes before slicing.

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