Black olive and pumpkin bread loaf recipe

12 ratingsRate
  • Serves 2
  • 20 mins to prepare, 2-3 hours to prove, 70 mins to cook and 20 mins to cool20
  • 2770 calories / serving
  • Freezable
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
156814 HERO

Start by preparing the pumpkin puree; place in a large saucepan and cover with water. Bring to the boil over a moderate heat and cook for 10-15 minutes until tender.

Drain and allow to cool a little before pureeing in a food processor with a little of the cooking water to loosen it. Press through a sieve into a clean bowl and reserve to one side.

For the olive bread, combine the flours, sugar, salt and yeast in a large mixing bowl, and then work the olive oil in. Add the warm water steadily until you can form a fairly sticky dough.

Add a little more water if it is too stiff, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Check after 1 ½ to 2 hours, depending on recipe and room temperature.

Grease a large loaf tin.

For the ‘proving’ (second rising) stage, turn the dough out onto a lightly floured surface, knock it back and knead again for a few minutes to release any air pockets. Add the feta and olives at this stage, shape into an oval and press into the prepared loaf tin. Cover and leave it to rise in a warm place for 30 to 40 minutes, or until its doubled in size.

Meanwhile, prepare the pumpkin bread by combining the brown sugar, eggs, prepared pumpkin puree and butter in a large mixing bowl and mixing until thick and creamy.

Add the flour, salt and spices and mix until you have a thick batter.

Pour into a greased loaf tin.

Pre-heat the oven to 190° C.

Bake both breads for 45-60 minutes until risen.

Test them by removing from their tins; if the black olive and feta loaf sounds hollow when tapped on the base, it's ready. If a cake tester comes out clean from the pumpkin bread, it is ready.

Remove and allow to cool on a wire rack before slicing and serving.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 500g strong white bread flour
  • 200g rye flour
  • 1tsp salt
  • 1tsp dried yeast
  • 1tsp sugar
  • 1tbsp olive oil
  • 45g pitted black olives
  • 50g feta, crumbled
  • 500g pumpkin, peeled and diced
  • 100g soft light brown sugar
  • 60g unsalted butter, softened
  • 2 small eggs
  • 375g plain flour
  • 1tbsp baking powder
  • 1/2tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1/2tsp salt
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Calories
    2770
    139%
  • Sugar
    12g
    13%
  • Fat
    41g
    59%
  • Saturates
    11g
    55%
  • Salt
    11g
    183%
of an adult's Reference Intake daily amount.
Find out more
Convert

Suggested tips & skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.