Stovetop Cheesy Pumpkin Bread Recipe

This Stovetop Cheesy Pumpkin Bread recipe is unique as it is cooked in a pan and includes a cheesy filling. The bread has an orange color from the addition of pureed pumpkin and a fragrant undertone from nutmeg. This pumpkin bread can be served as a snack or alongside any meal where you would normally have bread. Whether you serve this bread with roasted chicken and potatoes or a soup or chili, this pumpkin bread will hit the spot during the Autumn months.

To make this pumpkin bread in a pan, you begin by pureeing cooked pumpkin before stirring in the water, yeast, and nutmeg. Then, the flour gets sifted over the pumpkin mixture before it gets kneaded into a smooth and supple dough. Once the dough has doubled in size, it gets divided into portions, stuffed with cheese, and flattened into a circular shape. Finally, it gets cooked in a pan on the stove until golden on both sides and cooked through. These are best served warm to get the benefit of the gooey, melted cheese.

What is Stovetop Cheesy Pumpkin Bread?

This pumpkin bread recipe includes a pumpkin-infused dough that is stuffed with cheese before it is fried in a pan on the stove. Most pumpkin bread recipes that exist are sweet quick breads that are served as a dessert, but this one is different. Instead, this bread recipe is meant to be served as a savory component to a main meal as it doesn’t include any sugar and has shredded cheese stuffed into the middle. Additionally, rather than it being in a loaf form, it is made as a flatbread similar to pita.

This pumpkin bread is wonderful with many different kinds of cheeses. If you prefer a more mellow tasting cheese, mozzarella will work well. However, gruyere, gouda, and cheddar are also excellent options.

Pro Tips

• If you are using dry active yeast, make sure that you allow it to dissolve in the pumpkin mixture for at least 5 minutes before you add the other ingredients. However, if you use instant yeast, you can proceed with adding the flour without having to wait.
• Feel free to boil or roast the pumpkin for this recipe. If you choose to boil the pumpkin, just make sure you thoroughly drain the excess water from the pumpkin first before adding it to this dough.
• You will know that your bread dough has been kneaded enough when it is quite smooth and stretchy. If you can stretch a piece of the dough out until you can almost see through it without it tearing, you will know it is ready.
• If you don’t have pumpkin on hand, any other type of orange squash will work in this pumpkin bread recipe.
• To ensure that the individual pumpkin breads are even sizes, weight the dough and divide that number by eight. Then, portion the dough according to that number.
• If your kitchen is a little cool, find a warmer place for the dough to rise in your home. Often, dough will rise well if it is placed on top of your fridge or in an oven that has been turned off.
• Make sure your yeast is fresh before you start making this pumpkin bread recipe. If you have had the yeast for a while, it is a good idea to dissolve a portion of it into lukewarm water to test it out. If it foams, you will know the yeast is still alive and will leaven your pumpkin bread.

What to Serve with Pumpkin Bread?

This stuffed pumpkin bread recipe can be served as a snack on its own or with any meal where you would normally have a bread component. Consider serving it alongside a hearty soup or stew for dinner so it can mop up the broth or gravy.

What Type of Pan Should I Use for Pumpkin Bread?

Since this recipe doesn’t use any oil, it is best to use a nonstick skillet to make the pumpkin bread. However, you could also use a cast iron skillet if it is well seasoned.

What Type of Yeast Should I Use in Pumpkin Bread?

Both dry active yeast or instant yeast will work in this pumpkin bread recipe. However, if you use dry active yeast, make sure that you allow it to dissolve into the liquid ingredients until it is foamy to ensure that it incorporates into the dough correctly.

What Type of Cheese Should I Use in Pumpkin Bread?

Any hard cheese that can be grated and melts when exposed to heat will work well in this pumpkin bread recipe. Mozzarella is excellent for a milder flavored cheese that stretches when it is melted. However, pumpkin pairs extremely well with stronger flavored cheeses like gouda, old cheddar, and gruyere as well. Additionally, those on a vegan diet can use their choice of vegan cheese.

More Stovetop Breads You Can Try!

Classic Stovetop Bread

Turkish Milk Bread

Classic Turkish Bread

Stovetop Potato Bread

Stovetop Yogurt Buns

Turkish Balloon Bread

How to Store Pumpkin Bread

Since this bread has cheese in it, it should be stored in airtight containers in the fridge. It should stay fresh for 5 to 7 days this way.

To re-warm the bread, you can wrap it in foil and place it in the oven until it is warmed through and the cheese is melted.

While you could store the pumpkin bread in the freezer, it isn’t recommended as the cheese will dry out and won’t melt as well when the bread is re-warmed.

How to Make Pumpkin Bread in a Pan

In a bowl, puree the pumpkin with an immersion blender.

Stir in the water followed by the yeast, salt, and nutmeg.

Sift the flour over the pumpkin mixture; stir the flour into the pumpkin mixture until combined. Knead the dough until a smooth is formed. Cover and refrigerate it for 20 minutes.

After chilling the dough for 20 minutes, knead it a few times, place it in a bowl covered with plastic wrap, and allow it to rise until doubled in size, about 2 to 3 hours.

Divide the dough into eight pieces.

Roll each piece into a circle, add the cheese into the middle, and wrap the dough around the cheese.

Roll each portion out with a rolling pin to flatten it.

Cook the bread in a pan set over medium heat until golden brown on both sides, turning each bread 2 to 3 times.

Serve the bread immediately!