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Black olive and pumpkin bread loaf recipe

Black olive and pumpkin bread loaf recipe

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Nothing smells better than freshly baked bread and this recipe with black olives, pumpkin and feta has plenty of flavour with a Mediterranean twist. A great side dish with a home-made soup at the weekend or to accompany a cheese board at the end of a meal. See method

  • Serves each loaf serves 10
  • 20 mins to prepare and 45-60 mins to cook, plus proving
  • 621 calories / serving
  • Freezable
  • Healthy

Ingredients

For the black olive and feta bread

  • 500g strong white bread flour
  • 200g rye flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp dried yeast
  • 1 tbsp olive oil, plus extra for greasing
  • 50g feta, crumbled
  • 45g pitted black olives

For the pumpkin bread

  • 500g pumpkin, peeled and diced
  • 100g soft light brown sugar
  • 2 medium eggs
  • 60g unsalted butter, softened, plus extra for greasing
  • 375g plain flour
  • ½ tsp salt
  • 1 tbsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

    2630kj
    621kcal     31%

  • Fat

    13g 18%

  • Saturates

    6g 28%

  • Sugars

    16g 18%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 118.9g Protein 15.3g Fibre 8.7g

Method

For the black olive bread:

  1. Combine the flours, sugar, salt and yeast in a large mixing bowl, then work in the olive oil in with a wooden spoon. Add 400ml warm water steadily until it forms a fairly sticky dough. Add a little more water if it’s too stiff.

  2. Tip the dough out onto a lightly floured surface and knead for 8-10 mins until smooth and elastic. Form into a ball and leave in a lightly oiled bowl covered with a clean tea towel for 1½-2 hrs until doubled in size.

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  3. Grease a 2lb loaf tin. Turn the dough out on to a lightly floured surface, punch it lightly to knock it back and knead again for a few mins to release any air pockets.
  4. Gently knead in the feta and olives, then shape the loaf into an oval shape and press into the loaf tin. Cover with the tea towel and leave to rise in a warm place for 30-40 mins or until doubled in size and preheat the oven to gas 5, 190°C, fan 170°C.
  5. Bake for 45 mins-1 hr until golden brown and the loaf sounds hollow when tapped on the bottom.

For the pumpkin bread:

  1. Put the pumpkin in a large saucepan and cover with water, then bring to the boil and cook for 10-15 mins until tender.

  2. Drain, reserving some of the cooking water, and allow to cool a little before blitzing to a purée in a food processor, using a little of the reserved cooking water to loosen it. Press through a sieve into a bowl and set aside to cool.
  3. Combine the sugar, eggs, butter and pumpkin purée in a large bowl, mixing until thick and creamy.
  4. Add the flour, salt, baking powder and spices, then mix until you have a thick batter. Pour into a greased 2lb loaf tin. Bake for 45-60 mins until golden brown and a skewer or knife comes out clean when inserted into the bread.
  5. Remove from the tin and allow to cool on a wire rack before slicing and serving.
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