Pumpkin yeast cake
Recipe for delicious pumpkin yeast cake with Nutella
Today I invite you to try a delicious pumpkin yeast cake rolled with Nutella or another chocolate cream. Yeast cake baked with pumpkin puree has an incredibly beautiful and positive orange color, and it tastes wonderful. Thanks to the pumpkin, the cake stays fresh for a long time and is not dry even on the second day, despite being a yeast cake. You can eat the pumpkin yeast cake for dessert, or even for breakfast. It will also be perfect as a second breakfast for school or work. I recommend it!
Table of contents
Pumpkin yeast cake recipe with video
If you like sweet and fluffy yeast cakes, then you must make such a sunny pumpkin yeast cake with pumpkin puree.
Yeast pumpkin cake recipe
Wyposażenie
- Oblong baking pan about 30 cm long.
Składniki
ingredients for yeast pumpkin cake with Nutella
- 15 g fresh yeast
- 60 ml milk (lukewarm)
- 1 teaspoon sugar (for yeast)
- approx. 300-350 g wheat flour – all-purpose (- about 2 cups)
- 200 g pumpkin puree (- drained)
- 50 g sugar (- 1/4 cup)
- 1 egg (- mine was size L)
- 1 teaspoon cinnamon
- 50 g oil
- about 70 g chocolate-nut spread (- for me, two very heaped tablespoons)
Instrukcja
How to make yeast pumpkin cake with Nutella
- Mix yeast with sugar and lukewarm milk, cover and set aside for about 15 minutes to activate.15 g fresh yeast, 60 ml milk, 1 teaspoon sugar
- In a mixer bowl, place 300 g of flour, sugar, cinnamon, pumpkin puree, oil, and egg.approx. 300-350 g wheat flour – all-purpose, 200 g pumpkin puree, 50 g sugar, 1 egg, 1 teaspoon cinnamon, 50 g oil
- Pour in the yeast starter and knead the dough – if it seems too thin, add a little more flour.
- Cover the bowl with the dough with a cloth and set aside for about an hour to rise.
- Dust the countertop with flour and take out the dough – knead again.
- Lightly roll out to a thickness of about 1 cm.
- Briefly heat the chocolate spread to make it more liquid.about 70 g chocolate-nut spread
- Spread chocolate over the top of the dough.
- Roll the dough into a log.
- Cut the dough with a knife into two “strips” – leave one end uncut.
- Braid the pieces of dough together and transfer to the prepared pan.
- Cover the pan and set aside for about 30 minutes to rise.
- Preheat the oven to 170 degrees (fan-assisted), place the cake in and bake for about 30-35 minutes.
- After baking, cool the cake.
- If you wish, you can additionally drizzle the yeast cake with icing.
Wartości Odżywcze
Pumpkin yeast cake with Nutella – notes
In autumn, I love cakes with added pumpkin, carrots, zucchini, or beetroot. Vegetables added to the cake give them a nice flavor, color, and moisture. It’s also an interesting way to sneak an extra portion of vegetables into your diet. This is especially useful with children who often don’t like vegetables.
Pumpkin cakes taste great with warming spices – such as cinnamon or ginger. That’s why they are ideal autumn bakes. They taste delicious, warm you up, and are healthier than traditional cakes – especially those available in stores.
On cooler and rainier days, bake yourself such a positively yellow-orange pumpkin cake and you’ll see how your mood improves :)
I especially recommend the pumpkin yeast cake.
Fabulously colorful, fluffy, soft, delicately cinnamon-flavored, and with the addition of sweet chocolate cream.
The addition of pumpkin puree makes this yeast cake stay fresh for a long time and even on the second day it is still soft and fluffy (just keep it covered).
Buy Hokkaido pumpkin for it – it has a strong color and is not very watery. How to make pumpkin puree? See my post on preparing puree – you’ll also find a short video there. I recommend baking the pumpkin (you can also boil it, but that requires monitoring it).
How to make pumpkin yeast cake – tips
I made my yeast cake with fresh yeast – I prefer it over powdered yeast. However, if you only have instant yeast, use one packet (weighing about 7g), you don’t need to make a yeast starter – just add it directly to the flour along with the other ingredients.
Use pumpkin puree at room temperature. Add it along with the rest of the ingredients.
If the dough seems too loose while kneading (remember you’ll be rolling it out later), add more wheat flour.
Leave the kneaded dough to rise for about an hour in a warm place. If your home is cool or drafty, I recommend putting the bowl with the dough in the oven – you can also turn it on to 30 degrees Celsius – then the dough will rise faster.
Knead the risen dough again on a floured surface and lightly roll it out.
I spread the top of the pumpkin cake with slightly warmed chocolate cream – it can be Nutella, or another cream of this type – you can also use homemade Nutella from my recipe :) I rolled the dough into a log and here’s where it gets a little messy :) Cut the pumpkin dough lengthwise in half and twist it a bit like a braid – it will be sticky ;)
Transfer the prepared pumpkin yeast cake to a baking tin and leave it to rise.
What instead of chocolate cream for pumpkin yeast cake?
You can spread the cake with peanut butter, plum jam, or your favorite preserve. You can also spread the cake with butter, sprinkle with brown sugar and cinnamon – in the style of cinnamon rolls :)
After baking, you can additionally drizzle the pumpkin yeast cake with icing or sprinkle with powdered sugar.
How to make icing for pumpkin cake?
The simplest icing for a cake is powdered sugar mixed with something that will dissolve it. It can be a little water, milk, or lemon juice. I personally really like heavy cream. Added to powdered sugar, it makes the icing whiter and thicker – it runs less off the cake after pouring. Here I prepared icing with powdered sugar and heavy cream.
I hope you enjoy this pumpkin yeast cake as much as I do :)
See the detailed recipe right below the photos – you’ll also find a short video of the cake preparation there – I encourage you to watch it :)
P.S.
By the way, I recommend my book “Beata’s Best Bakes” where you will also find recipes for yeast cakes, but not only that! It contains a hundred appetizing recipes for sweet bakes for various occasions. You can buy it in my store – I invite you!
I recommend following my instagram for delicious and easy recipes!
Recommended recipes for delicious yeast cakes
Be sure to try my other recipes for delicious and fluffy yeast cakes and yeast cakes. Here I recommend, among others, these three recipes:
Popularne Przepisy
Polecane przepisy
Pumpkin Yeast Cake Recipe
Join me today in making a delicious, mega-fluffy yeast cake with an amazing yellow-orange color. This vibrant color isn't from artificial food coloring, but from delicious pumpkin. Simply prepare some pumpkin puree, let it cool, and then add it to your yeast dough. The pumpkin for the dough needs to be baked or boiled beforehand and blended into a smooth puree. Adding pumpkin puree to yeast dough doesn't just give it a great color; above all, it adds a wonderful flavor and moisture. It keeps the pumpkin yeast cake fresh for longer and prevents it from drying out. You absolutely have to try it!
Pumpkin Yeast Cake
Check out my detailed, step-by-step recipe for this pumpkin cake and see how to make a pumpkin yeast cake. You can even watch my video showing the preparation process. The short video will clear up any doubts you might have—especially regarding the final steps of preparation. Once baked, the pumpkin yeast cake is super fluffy and soft. It is gently sweetened by the Nutella or other chocolate spread added to the dough. I highly recommend eating it while it's still slightly warm, paired with a mug of hot cocoa, tea, or coffee. It makes the perfect autumn dessert or even a delicious and wholesome sweet breakfast. Give it a try, and make sure to check out my other yeast cake recipes as well!
