Sweetest Hobby

This Pumpkin a Coconut Bread simply melts in your mouth. As it bakes, the warm aroma of cinnamon and nutmeg fills the air, creating that cozy autumn feeling we never want to end. The pumpkin and coconut bring a subtle caramelized flavor that lingers beautifully on the palate. When you slice into it, the swirl reveals golden, buttery layers that are soft, fragrant, and just sweet enough. It’s the kind of bread that doesn’t need anything else – just a cup of tea or coffee to make the moment complete.

Ingredients:

Yeast batter:

500g strong flour

50g granulated sugar (or demerara)

250ml lukewarm milk

20g fresh yeast (or 2 tsp dry yeast)

100g butter

1 egg, 1 egg yolk 

Salt

Aniseed (optional)

1/2 tsp pumpkin spice (optional)

Filling:

1 cup butternut squash peeled 

1 cup unsweetened shredded coconut (I used fresh)

¾ cup demerara sugar

½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

A pinch of salt

1 cup water

Method:

For the yeast batter, mix 100g sifted flour with some of sugar, some warm milk and fresh or dry yeast. Cover the bowl with a cloth and leave to activate the yeast for about 10-15 minutes.

Add the rest of the ingredients and knead until it forms a smooth dough. Put it aside, cover with a cloth and leave to rise in a warm place without light and wind, for about 2 hours.

Then roll out the dough on a lightly floured surface until 1cm thick. 

Spread the filling inside and roll up with gentle pressure. 

Place the roll in a greased baking tray in the shape of a snail shell or use a ring mould tin.

Bake in preheated oven at 180 C (350F) for about 60 minutes and leave 10 minutes before turning out onto a wire rack.

For the filling:

In a saucepan over medium heat, combine the shredded coconut, butternut squash, sugar, cinnamon, nutmeg, cloves, and salt. Mix well until the sugar melts, then add the water. Cover the saucepan with a lid, leaving it slightly ajar. Reduce the heat to low and simmer for about 20 minutes, stirring occasionally. 

Tip: If you would like a faster firmer consistency, you can use 1 tsp of NH pectin plus 2 tbsp of sugar. Add this mixture to the pan when the contents are boiling and stir until it becomes firm enough to spread. Remember that it will become even firmer as it cools.