Pumpkin and Sage Loaf

Added by McDougalls Team

Pumpkin and Sage Loaf

A tasty bread to serve with mugs of soup for Halloween

At a glance

Preparation time:
Cooking time: 30-35 minutes



  1. Roast the pumpkin in a little oil until it is fully cooked. Cool, and blend into a smooth puree in a blender.
  2. Mix the flour, milk powder, salt, sugar, sage, yeast, butter and water into a dough, kneading for 8-10 minutes. Prove in a warm place for 1 ½ hours. Knock back and knead in the half the seeds and the pumpkin puree (do not mix for too long to leave a little marbling). Place in tins, sprinkle over the rest of the seeds and prove for 1 hour.
  3. Preheat oven to 200ºC conventional, 180ºC fan, gas 6. Bake for 30-35 minutes, brushing halfway through cooking with the milk/yoghurt mix.

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  • 500g White Bread Flour
  • 15g milk powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp sage, chopped
  • 1 pack yeast
  • 300ml warm water
  • 20g butter
  • 200g pumpkin, peeled and diced
  • 60g pumpkin seeds
  • 50/50 yoghurt/milk mix for glazing

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