Pumpkin and Sage Bread

Hello, Frugalers! I have returned from a week long hiatus in Aylesbury, a large town home to both Katherine and a world famous breed of duck – there are no prizes for guessing its name. I must admit that the time spent away from work and blogging was rather welcome, though I did miss the latter considerably. Indeed, armed with the knowledge that on my return to Aberystwyth our new kitchen would not yet be installed, my girlfriend and I set about cooking all manner of treats so that I could continue to blog following my break. Fear not, faithful readers, cooking is also a favourite pastime of my wonderful woman – I was not putting the blog ahead of our relationship, I don’t think.

This bread was one of my favourite creations of the week, and though the recipe may seem a little unorthodox, you can rest assured that it produces a wonderfully light and flavourful loaf. The recipe itself is an adapted, and slightly altered, version of that which appears in Gail Duff’s Vegetarian Cookbook, which was particularly popular during the 1980s. In fact, so impressive was this bread that I intend to recreate a few more of Ms Duff’s loaves once my kitchen is back in order.

What must also be evident to the most observant of my readership is that FrugalFeeding has finally taken the plunge and leapt onto the bandwagon known only as ‘Pumpkin’. It pains me to admit that I had my first ever taste of this delightful fruit merely a week ago, and while I remain resolute in my detestation of the scent of a raw pumpkin, it was certainly wrong of me to ever assume that things would not change once the process of cooking had been implemented. Though by no means as enjoyable as squash when eaten alone, pumpkin is perfect when either baked or turned into a soup – a contention which shall be supported in the coming days. For now, though, feel sorry for me in my kitchen-less hovel of a house – we have only a microwave with which to prepare food.

Pumpkin and Sage Bread

Makes one loaf


• 225g pumpkin, chopped

• 15 ml water

• 25g butter

• 14g dried yeast, fast action is preferable

• 1 tsp honey

• 1 egg, beaten

• 225g plain wholemeal flour

• A generous pinch of salt

• 2 tbsp fresh sage, chopped


1. Put the pumpkin into a saucepan with the water. Put the lid on the saucepan and cook on a low heat for around 15 minutes, beat occasionally in order to form a thick puree. Remove the pan from the heat and stir in the butter.

2. Meanwhile, mix together the yeast, honey and egg, before setting them aside to froth. Put the salt, flour and sage in a large mixing bowl and make a well in the centre. Pour in the yeast mixture, followed by the pumpkin puree and mix thoroughly. The dough will be a little wet, so knead it in the bowl – add 1 tbsp of flour if necessary. Cover the bowl with a tea towel and set it aside to rise for an hour.

3. Preheat the oven to 200C and grease a cake tin 6-7 inches in diameter. Knock the dough back and place it in the prepared tin, pressing it to the edges. Cover it once again with the tea towel and leave to prove for 15-20 minutes. Bake for 45 minutes and serve straight from the oven.

Cost: Pumpkin is an extremely cost effective ingredient; we got roughly 3.5 kilograms of flesh for £1.50. As such, this entire loaf should cost no more than 50p to recreate. When eating it, Katherine made the observation that the sort of shops that would sell bread like this would probably price it at around £2 per loaf. I think we can safely say that it is worth making it at home!

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97 comments on “Pumpkin and Sage Bread

  1. Meg@Thelegaltart
    November 3, 2011 at 11:51 am

    Welcome to the world of pumpkin! Great recipe.

  2. movita beaucoup
    November 3, 2011 at 11:58 am

    We, on the bandwagon say, “welcome, pumpkin friend!” And also, “please bring a loaf of this exquisite looking bread with you the next time you want to ride with us…”

  3. cookinginsens
    November 3, 2011 at 12:12 pm

    I’ll bet it smells wonderful!

  4. ceciliag
    November 3, 2011 at 12:18 pm

    What a gorgeous loaf, I love different breads. c

    • frugalfeeding
      November 8, 2011 at 4:33 pm

      Thanks, Cecilia! Me too, I have a few up my sleeve.

  5. Kimby
    November 3, 2011 at 12:22 pm

    Welcome back! Your attitude towards trying a food (even if it puts you off at first) is great! Lovely combo — pumpkin & sage!

  6. gardenfreshtomatoes
    November 3, 2011 at 12:23 pm

    Welcome home…and welcome to pumpkin-love!
    This lloks yummy!

  7. The Invisible Cookbook
    November 3, 2011 at 12:31 pm

    This looks so lovely, Im sure it would make a great sourdough too 🙂

  8. daisy
    November 3, 2011 at 1:20 pm

    Welcome back! As always, beautiful photos! I hope we’ll be seeing more pumpkin recipes from you.

  9. ChgoJohn
    November 3, 2011 at 1:50 pm

    I love freshly-baked, thick crusted breads. Your loaf definitely fits the description.

    • frugalfeeding
      November 8, 2011 at 4:35 pm

      It does indeed – It was literally fantastic.

  10. Arturo Féliz-Camilo
    November 3, 2011 at 3:43 pm

    Wow! I’ll have me some fresh butter with that! Yumm!!

  11. Savory Simple
    November 3, 2011 at 4:01 pm

    Welcome back! I’ve never thought to put sage in bread! What a wonderful way to enhance pumpkin bread.

  12. Rufus' Food and Spirits Guide
    November 3, 2011 at 4:47 pm

    Women named Katherine are so smart! Welcome back, this bread looks wonderful.

  13. Just A Smidgen
    November 3, 2011 at 5:11 pm

    A crusty loaf of pumpkin bread, nothing says “autumn” better:)

  14. Lonely Wife Project
    November 3, 2011 at 5:36 pm

    This looks insanely delightful! Happy to have found your blog 🙂

    • frugalfeeding
      November 9, 2011 at 12:58 pm

      I’m happy that you have found it – please return 😀

  15. spree
    November 3, 2011 at 6:07 pm

    Crusty, warm from the oven, smelling like Autumn and home! Num!

    • frugalfeeding
      November 8, 2011 at 4:36 pm

      Num, Indeed. shame I don;t actually have a kitchen at the moment 😛

  16. Nicole
    November 3, 2011 at 6:42 pm

    This bread looks amazing! I’ve been on a pumpkin kick lately, but I tell ya, once you start eating things with pumpkin it’s hard not to want to eat it all the time. Especially during this time of year!

    • frugalfeeding
      November 8, 2011 at 4:37 pm

      Thanks, Nicole! Thing is, I can’t be bothered to prepare another 😀

  17. melanied927
    November 3, 2011 at 8:02 pm

    Oh I can’t wait to try this.

  18. threeblondesandatomas
    November 3, 2011 at 10:10 pm

    this looks so different from what i thought it was going to be! it looks like the perfect bread to soak up last little bits of soup with!

    • frugalfeeding
      November 8, 2011 at 4:37 pm

      What did you think it was going to be? A sweet cake? I thought people might think that, but I do things outside of the box 😛

  19. fitlife funlife
    November 3, 2011 at 11:46 pm

    This break looks fabulous and works great for the holidays (but not my waistline!).

    • frugalfeeding
      November 8, 2011 at 4:38 pm

      Thanks so much! It;s surprisingly healthy actually.

  20. k.m.
    November 3, 2011 at 10:54 pm

    This bread looks incredible, pumpkin and sage are such a classic combination.

    I’ve never heard of eating pumpkin raw, though it sounds like maybe I shouldn’t anyway!

    • frugalfeeding
      November 8, 2011 at 4:38 pm

      Thanks! They are indeed. Don’t do it, I tried a little and hated it.

  21. 5iveDollarFeasts
    November 3, 2011 at 11:11 pm

    I love the idea of adding sage to pumpkin bread. I have never used sage in home made bread yet. That is a flaw I will need to fix soon.

  22. voguevegetarian
    November 3, 2011 at 11:14 pm

    Oh, I have to make this tonight! Yummy!

    • frugalfeeding
      November 9, 2011 at 12:56 pm

      I really hope you enjoyed it, if you made it 🙂

  23. alisonamazed
    November 3, 2011 at 11:14 pm

    Frugal, this looks amazing. I have a smallish orange squash I might try this recipe with. May I suggest you try the porridge bread recipe on my blog 🙂 I think you’ll like it! A shameless plug I know! 🙂 http://alisonamazed.wordpress.com/2011/01/20/baking-bread/

    • frugalfeeding
      November 9, 2011 at 12:56 pm

      Thanks. That would work perfectly. I shall check it out.

  24. glutenfreezen
    November 3, 2011 at 11:46 pm

    Looks incredible. I can almost smell it!

  25. Aimee@clevermuffin
    November 4, 2011 at 2:22 am

    Welcome back! And I’m glad to see pumpkin making a special guest star appearance, it’s most welcome. I also would like a plate that says ‘bread’ that’s very cool!

    • frugalfeeding
      November 8, 2011 at 4:51 pm

      Thanks, Clever! It’s a chopping board not a plate 😀

  26. Bluejellybeans
    November 4, 2011 at 10:29 am

    Welcome back frugalmaster 😉 very nice recipe, thanks for thinking ahead and sharing.

  27. Grace@ FoodFitnessFreshair
    November 4, 2011 at 1:59 pm

    This sounds so delicious! I haven’t used sage in awhile…I feel like this would be a hit at Thanksgiving!

  28. naughteebits
    November 5, 2011 at 12:50 am

    oh my! my mouth is totally watering! going to try this with the pumpkin soup!

    • frugalfeeding
      November 9, 2011 at 12:46 pm

      That’s exactly how we had it and it went SO well.

  29. Clarisse@TheTummyTrain
    November 5, 2011 at 1:30 am

    I adore thick-crusted breads with pillowy interiors. This looks like it hits those marks!

    • frugalfeeding
      November 8, 2011 at 4:55 pm

      Oh it really did – it was fantastically baked.

  30. kat
    November 5, 2011 at 7:44 am

    That looks good!!! I love homemade bread!

  31. Wendy
    November 5, 2011 at 9:56 am

    This looks spectacular!

  32. Vered at EatNowTalkLater
    November 5, 2011 at 11:04 am

    This looks absolutely delicious! One of my favourite looking pumpkin recipes online, I’m definitely going to try it.

    • frugalfeeding
      November 9, 2011 at 12:45 pm

      Wow, a compliment indeed 😀 ~I hope you enjoy.

  33. musingmar
    November 5, 2011 at 2:22 pm

    This looks really good, something I’d like to try along with the soup in your next post. I’m curious about the pumpkin you use. Where I am (Ontario, Canada) the most common variety of pumpkins has bright orange flesh and an orange skin. I think I’m going to do a little research about pumpkin varieties! Thanks for sharing, your blog is great! Mar

    • frugalfeeding
      November 9, 2011 at 12:45 pm

      You should. If you do, I hope you enjoy it. i have no idea about pumpkin variety to be honest.

  34. sammianthalea
    November 5, 2011 at 6:37 pm

    That looks like a good crust on that bread. I do love pumpkin but not so big on sage…perhaps I’ll add cinnamon instead.

    • frugalfeeding
      November 9, 2011 at 12:44 pm

      Oh it was such a good crust 😀 I’d skip the cinnamon and add another type of fresh herb.

  35. Yinzerella
    November 5, 2011 at 10:09 pm

    I have this dough rising right now.

  36. kooksfood
    November 6, 2011 at 12:09 pm

    This looks really yummy! Will have to try.

  37. PhobicFoodie
    November 7, 2011 at 8:02 pm

    Oh good, you’re back! Hope you had a lovely visit. Bread is something I have far from conquered…but this recipe looks like a lot of fun!

    • frugalfeeding
      November 9, 2011 at 12:34 pm

      I am, and I did! This recipe is very simple.

  38. foodistherapy
    November 8, 2011 at 2:59 pm

    Oh yum! This looks incredible!

  39. Healthy Moderation
    November 9, 2011 at 2:16 pm

    Wow, this bread sound amazingly delicious! I really can’t wait to try it. Thanks for sharing

  40. mytastehistaste
    November 9, 2011 at 2:31 pm

    Maybe if I learn how to bake this bread, my boyfriend would stop spending Euro1.85 (!) for half a loaf of bread he claims to be “quality bread”. Will there be any difference if I were to bake only half the size?

    • frugalfeeding
      November 9, 2011 at 3:01 pm

      It would take perhaps a little less time to cook, you’d also require a smaller tin. This really isn’t a massive loaf though.

  41. walkablefeast
    November 9, 2011 at 2:39 pm

    This looks fantastic. Definitely going to give it a try. But maybe I’ll double the recipe – if one is good, two must most certainly be better!

  42. Yinzerella
    November 14, 2011 at 4:55 pm

    Baking fail. Smelled great, but in every other way it was lackluster. This is my own doing. I can’t bake to save my life–and I have conversion issues. Damn you, mathematics!

    • frugalfeeding
      November 20, 2011 at 12:45 pm

      Oh no :(. Try again! There are links to conversion tables on the left hand side of my blog!

  43. gwynnem
    November 14, 2011 at 10:31 pm

    I’m definitely giving this one a try this weekend. Seems as if it would make a lovely stuffing, too. Thanks so much for sharing the recipe!

  44. Pamela
    November 17, 2011 at 1:56 am

    Does anyone have conversion measurements for those of us on the other side of the pond? I would love to make this for our Thanksgiving!!

  45. Julie at Burnt Carrots
    November 17, 2011 at 5:11 pm

    Welcome to the wonderful world of pumpkin!! Its amazing because you can put it in just about anything including hummus. I def agree that the smell of raw pumpkins is quite gross. But once cooked, its delicious!

  46. muddydogcoffee
    November 22, 2011 at 2:45 am

    Made your recipe today and it was awesome. I made a double batch with Hubbard, and tried one using the Sullivan Street method (baking in a Dutch oven), and the other on a stone. Sullivan Street had a softer crumb, but both were delicious.

  47. Kelsy
    December 15, 2011 at 9:50 am

    I cannot even wait to try this. I’m on such a homemade bread kick at the moment, and I’ve a quarter of a pumpkin remaining (though for $2 it’s my favourite fruit ever – it’s made me two massive cakes and a pie so far).

    • frugalfeeding
      December 15, 2011 at 11:46 pm

      Oh you won’t regret it! I love how far pumpkin goes too.

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