I have a base recipe that is potato bread and I use it to create other recipes. It was like that with the carrot bread and now with the pumpkin and basil one. The difference is that the pumpkin is moister and therefore needs a little more wheat flour to bring it together. It is important to use Japanese pumpkin (the round one with the black skin), because it is “leaner” than the others.
To make the pumpkin puree I steamed 1 kg of chopped pumpkin, then put it in the processor with a handful of basil leaves (this is to taste). From this amount I took 2/3 cup (tea) of the puree to use in this recipe, the rest I saved to make Lis’s food.
I used a little more flour in this recipe, somewhere between 400 and 500g. The rest is all the same as the carrot bread recipe you can find here:
