Aromatic Sweet-Savoury Pumpkin Bread

Indulge in our rustic pumpkin loaf infused with sweet and savoury flavours from pumpkin, crunchy amaretti biscuits, smoky pancetta and Parmigiano cheese. Just perfect as a starter or sliced then served with cold meats as aperitif.

Serve 6, Preparation 30 mins, Cooking approx. 40 to 50 mins

300 g. Plain flour / All Purpose Flour, sifted
7 g Instant Yeast (rapid rise yeast), sifted (about 2 level teaspoons)
150 g. pumpkin, diced
100 g. Smoked Pancetta, diced
Fresh sage, 3 leaves
3 Italian Amaretti biscuits, crumbled
1 peeled garlic clove
180 ml whole milk
70 ml Sunflower oil
2 tablespoons of EVOO – Extra Virgin Olive Oil or Olive Oil
70 g. grated Parmigiano cheese
2 whole free-range eggs
Salt, to taste
a pinch of nutmeg

Method

Start by preheat the oven to 180C / 350F / Gas 4, line with baking paper a loaf mould of about 30×14 cm side and 7 cm deep.

Whisk the eggs and set aside.
Heat a tablespoon of EVOO, stir- fry smoked pancetta until crispy then place it in a bowl.
In the same pan, heat another tablespoon of EVOO, add the cubed pumpkin with sage leaves, garlic and a pinch of nutmeg, stir and cook until soft.

Transfer it into a blender with milk, a teaspoon of salt, 2 crumbled amaretti biscuits, the sunflower oil, grated Parmigiano, blend until you get a pumpkin puree, then place it into a bowl, add whisked eggs, stir with a wooden spoon, add the crispy pancetta, mix everything together. Add sifted flour and yeast, mix again until you get a compact mixture.

Place the mixture in the loaf mould and level it with a spatula, sprinkle some grated Parmigiano cheese on top and place it in the preheated static oven 30 minutes.

Allow to cool at room temperature before slicing.