Pumpkin Bruschetta

Total Time:
1 hr 12 min
30 min
2 min
40 min

4 to 6 servings

  • Pumpkin Bread:
  • 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
  • Flour
  • Bread Dip:
  • 2 tablespoons melted butter
  • 4 tablespoons olive oil
  • Dash garlic powder
  • Bruschetta:
  • 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.

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