• Miri M

No-bake pumpkin bread - crispy pan-fried bread dough balls recipe for beginners



In my previous post about making pumpkin and spinach pasta (Click here), I shared how to use pumpkins and spinach to make fresh homemade pasta. Now, I'd like to show you how to using the same pasta dough to make yummy bread in just a few easy steps.


This is great especially for those who don't own an oven and friends who are new to bread making. You can make this with your children too, the sensory experience of mixing the dough and cutting the shapes is very fun for them.


(Friends, I need to admit to you that I only made them into bread dough because I felt tired making the pasta (all the rolling and cutting without using a pasta machine can be tedious. But, my kids are more happy about these crispy pan-fried dough balls, as they dipped them in maple syrup to eat as snacks.


Here is the recipe:

Ingredients for plain pasta base:

288 grams all-purpose flour (2 and 1/4 measuring cup)

1 teaspoon salt

1 teaspoon baking soda

2 eggs


To make pumpkin pasta, you will need: 1 small pumpkin (about the size of my palm)

Please refer this previous post (Click here) to learn the steps to add pumpkin into the dough.


Step 1: If you follow the steps in my pumpkin pasta making recipe, you will be able to make this pasta dough with no problem


Step 2: Now the fun part! Add 1 teaspoon of bakers' dry yeast and 2 teaspoons of caster sugar together, mix them well. Then pour the yeast+sugar mixture around the dough and use your hands to knead them thoroughly into the dough. It is ok that the yeast and sugar feels grainy to the touch. Cover it, and let it rest for 2 hours in a place without direct sunlight or cold air. The yeast will make the dough rise nicely. See the picture below for the dough after 2 hours:


If you do it correctly, you should see the texture like this when you pull the dough off the bowl:


Step 3: Put some flour on your baking mat or your working space. Roll out the dough to about 1 cm thick. Then you can use your cookie cutters (flower shape or round shape) to cut out the shapes. Put them on a floured surface and let them proof for about 15 min (this process will let it get back it's airy texture)


Of course, if you have an oven and you prefer to bake buns, you can shape them into bun shapes and bake them until brown on the outside (just make sure to give the surface of the bread an egg wash for nice looking colour)


Step 4: Heat up about a teaspoon of cooking oil on a non-stick pan, put the doughs on the pan to pan-fry one-side first, then flip over. Until both sides are brown and crispy. Best served when hot!

How to enjoy these little treats? Eat as breakfast with maple syrup, as afternoon snacks with cream, or dip it in the children's favourite chocolate sauces or jam. I hope your family enjoys making as well as eating these little treats!


Did you know that I grew this pumpkin in my urban home? Click here to see my story.


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