- 1/3 cup canned pumpkin, from a 15-ounce can, reserve the rest for the bruschetta topping (recommended: Libby's)
- 1 1/4 cups water
- 1 tablespoon yeast
- 1 1/2 teaspoons salt
- 1/2 teaspoon sugar
- 5 Roma tomatoes, diced
- 1/4 cup olive oil
- 2 large garlic cloves, crushed
- 3 grinds black pepper
- 18 to 20 fresh basil leaves, chopped
- 1 teaspoon tomato vinegar
- 2 teaspoons salad vinegar
- 1 1/2 teaspoons dried basil
- 1 teaspoon Kosher salt
- 3 tablespoons water
To make the Pumpkin Bread: Preheat oven to 375 degrees F.
Mix ingredients together in a food processor with enough flour to create a soft dough and knead for 5 minutes. Allow dough to rise, covered, in a warm, draft-free place for 30 to 45 minutes. Punch down dough, recover, and allow to rise again for another 30 minutes. Punch down for a second time. Shape into a long, slender loaf. Place the loaf on a greased cookie sheet sprinkled with cornmeal. Rub the top of the loaf with water. Bake for 25 to 30 minutes, or until cooked through.
To make the Bread Dip: Preheat the oven to 300 degrees F.
Combine ingredients for bread dip. When bread cools, slice thin and dip each piece (each side) of bread into mixture. Bake bread with mixture on a cookie sheet until crisp and golden brown, about 10 minutes, turning once.
To make the Bruschetta: Mix ingredients for bruschetta together with the remaining pumpkin and chill in refrigerator. Top bread with bruschetta and serve.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.