Indulge in our rustic pumpkin loaf, infused with sweet and savory flavours from pumpkin, crunchy amaretti biscuits, smoky pancetta, and Parmigiano cheese. Perfect as a starter or sliced and served with cold meats as an aperitif. 🥂

 

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

  • 300 g plain flour / all-purpose flour, sifted
  • 7 g instant yeast (about 1 1/2 level teaspoons), sifted
  • 150 g blanched pumpkin, diced
  • 100 g. Smoked Pancetta, diced
  • 4-5 fresh sage 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

Preheat the oven to 180°C / 350°F / Gas 4.

Line a loaf mould (approx. 30×14 cm, 7 cm deep) with baking paper. Whisk the eggs and set aside.

Heat 1 tbsp EVOO in a pan, stir-fry the smoked pancetta until crispy, then transfer to a bowl.

Add the blanched cubed pumpkin, sage leaves, garlic, and a pinch of nutmeg. Stir and cook until soft.

Transfer the cooked pumpkin mixture to a blender with:

    • Milk

    • 2 crumbled amaretti biscuits

    • Sunflower oil

    • Grated Parmigiano

    • Teaspoon of salt

Blend until smooth, then pour into a bowl.

Stir in the whisked eggs and crispy pancetta with a wooden spoon.

Add sifted flour and yeast and mix until you get a smooth, compact batter.

Pour the mixture into the prepared loaf mould and level with a spatula. Sprinkle some extra grated Parmigiano on top.

Bake in the preheated oven for 30 minutes (static oven).

Allow the pumpkin loaf to cool at room temperature before slicing.

 

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