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Pão de Abóbora (Pumpkin Bread)

This Portuguese-inspired Pão de Abóbora (Pumpkin Bread) is baked in a Dutch oven for a rustic crust and tender, golden crumb. Made with fresh roasted abóbora menina (Curcubita maxima) or canned pumpkin purée, warm spices, and a hint of coconut milk, it’s the perfect cozy bread for fall.
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Prep Time 30 minutes
Cook Time 1 hour
2 hours
Total Time 3 hours 30 minutes
Course Breads, Breakfast, Brunch, homemade, Portuguese
Cuisine Portuguese
Calories 163 kcal

Equipment

  • Dutch Oven with Lid (5–6 quart works best)
  • kitchen aid mixer
  • Measuring Cups & Spoons
  • Parchment paper
  • Bench Scraper or Silicone Spatula
  • Clean Kitchen Towel and Plastic Wrap
  • Oven Mitts
  • Baking Sheet (rimmed/cookie sheet)
  • Cooling Rack + Rimmed Baking Sheet
  • Cheesecloth or Clean Kitchen Towel

Ingredients
  

  • 1 cup warm coconut milk canned
  • 2 ¼ tsp active dry yeast
  • 2 Tbsp sugar
  • 1 cup pumpkin purée drain if too watery
  • 4 cups of bread flour plus extra for kneading
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tbsp orange zest
  • Optional: ½ cup raisins cranberries, or chopped nuts

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Cut the pumpkin in half with a sharp knife and scoop out the seeds and stringy pulp (save seeds if you’d like to roast them later).
  • Lightly sprinkle the flesh with sea salt.
  • Place the halves cut-side down on a parchment-lined rimmed baking sheet.
  • Roast for 40–50 minutes, or until the flesh is tender and easily pierced with a fork.
  • Let cool slightly, then scoop out the flesh and mash until smooth.
  • Transfer the mashed pumpkin to a cheesecloth-lined strainer over a bowl, or spread it over a cooling rack set on top of a rimmed cookie sheet, and let it drain overnight.
  • In a small bowl, combine warm coconut milk (110–115°F) (43–46°C), sugar, and yeast. Stir lightly and let sit 5–10 minutes until foamy.
  • In a large mixing bowl, whisk together pumpkin purée, olive oil, salt, spices and orange zest. Add the yeast mixture, then gradually mix in the bread flour until a shaggy dough forms. Optional: add cranberries and chopped pecans
  • Knead the dough for 8–10 minutes by hand or 6–7 minutes with a mixer until smooth and elastic. If the dough feels too stiff, add a splash more coconut milk.
  • Place the dough in a lightly greased bowl, cover, and let rise 1–1 ½ hours, until doubled in size.
  • Punch down the dough, then shape it into a round boule. Place it on a piece of parchment paper (this will help you lower it into the Dutch oven).
  • Cover loosely and let rise again for 30–40 minutes, until puffy.
  • Place your Dutch oven (with lid) inside the oven and preheat to 450°F (232°C) for 25 minutes while your bread is rising.
  • When ready to bake, carefully lift the dough by the parchment and place it inside the hot pot.
  • Cover with the lid and bake for 25 minutes.
  • Remove lid, reduce oven temperature to 400°F (204°C), and bake an additional 15–20 minutes, until the crust is golden brown and the loaf sounds hollow when tapped.
  • Transfer to a wire rack and cool at least 30 minutes before slicing.

Notes

  • Pumpkin Prep: If using fresh abóbora menina (Curcubita maxima), roast it at 400°F (200°C) for 40–50 minutes, then mash and drain overnight to remove excess water. This gives the bread a richer flavor and prevents sticky dough. Canned pumpkin can be used as a shortcut and doesn’t require draining.
  • Flour Options: Bread flour gives the loaf a more rustic, hearty crumb, while all-purpose flour makes it softer and more tender. A 50/50 blend works beautifully too.
  • Liquid Options: Coconut milk adds a subtle tropical sweetness, but you can substitute oat milk, hemp milk, regular milk, or even half-and-half for different textures and flavors. Water will make it lighter and chewier.
  • Baking Method: A Dutch oven creates a crisp, artisan crust by trapping steam, while a standard loaf pan or baking sheet makes a softer, more everyday-style bread.
  • Make Ahead: This bread freezes well. Slice, wrap tightly, and store for up to 2 months. Toast straight from the freezer for a quick breakfast.
  • Serving Ideas: Enjoy with butter and honey, serve alongside caldo verde or butternut squash soup, or pair with Portuguese cheese and charcuterie for a rustic board. Leftovers also make amazing French toast!

Nutrition

Serving: 1sliceCalories: 163kcalCarbohydrates: 27gProtein: 3.5gFat: 4gSaturated Fat: 2gCholesterol: 5mgSodium: 150mgFiber: 2gSugar: 4gVitamin A: 3000IUVitamin C: 2.5mgCalcium: 20mgIron: 1.8mg
Keyword abobora menina, easy pumpkin bread recipe, fall bread recipe, pao de abobora, Portuguese pumpkin bread, rustic pumpkin bread
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