Even with my limited baking experience, I still manage to have more successes than failures. These two loaves of pumpkin bread came out prefect. As always, I used my bread machine to make the dough. I wouldn’t even know how to tell you how to make it by hand, I’m sure the real bakers out there will be able to apply their skill.

The pumpkin and the cornmeal give this bread a gorgeous orange hue and moist light texture.

Solar Pumpkin Bread


1 cup cooked pumpkin or other winter squash

2/3 cup buttermilk*

2/3 cup water

3 tablespoons extra-virgin olive oil

5 cups white bread flour

1 scant cup cornmeal

2 tablespoons maple syrup

2 teaspoons salt

1 1/2 teaspoons rapid-rise active dry yeast

2 tablespoons hulled pumpkin seeds (pepitas)


Set Global Sun Oven out to preheat

Mash pumpkin and put it in the bread machine pan. Add the buttermilk, water, and oil. Sprinkle the flour and the cornmeal over the liquids covering them completely. Add the syrup and salt in separate corners of the bread machine pan. Make a shallow indentation in the center of the flour (don’t go down as far as the liquid) and add the yeast. Set bread machine to dough and start. Add pumpkin seed during the last 5 minutes of kneading. When the dough cycle is complete remove dough from the pan and divide in two. Shape dough in to a loaf and let rise, covered with greased plastic wrap, in greased loaf pans for about 30 minutes. Bake bread in Sun Oven until it sounds hollow when tapped on the bottom, about 1 hour.

* Don’t have buttermilk on hand? Click here to learn how to make it using milk and vinegar (or lemon juice).



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